Peri Peri Masala along with Paneer and Babycorn Balchao

Peri Peri Masala along with Paneer and Babycorn Balchao

By Chef Shantanu Gupte

From Health Mange More

Prep: 7 hours

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Goan

Key Ingredients:

Balchao is one of the most popular dishes from Goa and this one is for vegetarians

Ingredients

Peri peri masala
Dried red chillies 10 to 12
Cumin seeds 1 tsp
Cloves 7 to 8
Black peppercorns 1 tsp
Cinnamon 1 inch
Vinegar 2 tbsps
Paneer and babycorn balcao
Cottage cheese (paneer), cut into cubes 200 gms
Baby corns, chopped 1 cup
Sunflower oil 1 tbsp
Medium onion, finely chopped
Garlic, finely chopped 3 tsps
Medium tomato, finely chopped 1
Salt to taste
Tomato puree 3 tbsps
Jaggery, grated 2 tsps
Fresh coriander leaves, finely chopped 1 tbsp + to garnish

Methods

To make peri peri masala, take red chillies, cumin seeds, cloves, black peppercorns and cinnamon in a small bowl, add vinegar and let them soak overnight.
Transfer into a mixer jar and grind to a paste.
Soak baby corns in boiling water in a bowl for 5 minutes.
Heat oil in a non-stick pan, add onion, garlic and tomato, mix and saute for 3-4 minutes.
Drain and add baby corns and cottage cheese and toss well.
Add salt, 2 tbsps peri peri masala and tomato puree and cook for 2-3 minutes.
Add jaggery and mix well.
Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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