You are here: Home > Course > Main Course > Indian Noodles, Veg Noodles > Fried Noodles with Paneer, Baby Corn and Tomato Sauce Fried Noodles with Paneer, Baby Corn and Tomato Sauce by Tarla Dalal Fried Noodles with Paneer, Baby Corn and Tomato Sauce is sure to take your taste buds on a roller-coaster ride, thanks to the sheer variety of textures and flavours that it offers. While fresh cottage cheese is succulent and soft, baby corn and fried noodles add abundant crunch to the recipe. The homemade tomato sauce, on the other hand, imparts a sharp tang that is characteristic of tomatoes. In order to retain the fresh flavour and crisp texture of this preparation, keep the fried noodles, tomato sauce and paneer-baby corn mixture ready, but assemble them in layers just before serving. 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Keep aside and allow it to cool completely.Once cooled , blend in a mixer till smooth and strain it using a strainer.Transfer the tomato purée into the same kadhai, add the sugar, chilli powder, oregano and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Divide the sauce into 2 equal portions and keep aside.For the paneer-baby corn mixtureFor the paneer-baby corn mixtureHeat the olive oil in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.Add the paneer, baby corn, green chillies and salt, mix well and sauté on a medium flame for 2 to 3 minutes. Keep aside.How to proceedHow to proceedTake a serving bowl, spread all the paneer-baby corn mixture, pour with 1 portion of the tomato sauce, 2 cups fried noodles and finally pour the remaining tomato sauce evenly over it.Serve immediately garnished with spring onion greens and fried cashewnuts. Nutrient values per servingEnergy680 calProtein17.8 gCarbohydrates56.8 gFiber3.9 gFat43.1 gCholesterol0 mgVitamin A1030.9 mcgVitamin B1-0.5 mgVitamin B2-0.6 mgVitamin B30.1 mgVitamin C47.8 mgFolic Acid58.4 mcgCalcium434.4 mgIron1.3 mgMagnesium0 mgPhosphorus0 mgSodium204.2 mgPotassium338.5 mgZinc0.3 mg