How to make Paneer Babycorn Balchao - A variation of traditional balchao- babycorn and paneer balchao.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese, Babycorns (बेबी कॉर्न)

Cuisine : Goan

Course : Main Course Vegetarian

Paneer Babycorn Balchao Recipe Card

Paneer Babycorn Balchao

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

For more recipes related to Paneer Babycorn Balchao checkout Paneer Butter Masala, Shahi Paneer, Malai Kofta Curry, Shahi Paneer . You can also find more Main Course Vegetarian recipes like Dahi Ki Sabzi, Masoor and Coconut Curry, Chana And Jackfruit Sukke, Thecha Jowar Bhakri.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Babycorn Balchao Recipe

  • Cottage cheese 1/2 kilogram

  • Babycorns 7-8

  • Whole dry red chillies stemmed and broken 10-12

  • Garlic 8-10 cloves

  • Ginger 1 inch piece

  • Cumin seeds 1 teaspoon

  • Cloves 7-8

  • Mustard seeds 1 teaspoon

  • Cinnamon 1 inch stick

  • Salt to taste

  • Malt vinegar 1/2 cup

  • Oil 2 tablespoons

  • Onions chopped 2 medium

  • Tomatoes chopped 2 medium

  • Tomato puree 3/4 cup

  • Sugar 2 tablespoons


Step 1

Cut paneer into diamond shaped pieces. Boil baby corns and cut into small pieces. Grind red chillies, garlic, ginger, cumin seeds, cloves, mustard seeds, cinnamon and salt with a quarter cup of malt vinegar to a fine paste.

Step 2

Heat oil in a pan. Add onions and sauté till light brown. Add tomatoes and mix. Cook for five minutes stirring well.

Step 3

Add baby corns, tomato puree and the ground masala. Sauté. Add salt and sugar and half a cup of water and cook for three to four minutes.

Step 4

Add paneer pieces and stir. Add the remaining malt vinegar and stir. Serve hot.