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.
Fried Noodles with Paneer, Baby Corn and Tomato Sauce recipe - How to make Fried Noodles with Paneer, Baby Corn and Tomato Sauce
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Tomato Sauce
4 cups tomato segments
1 tsp sugar
1 tsp chilli powder
1 tsp dried oregano
salt to taste
For The Paneer-baby Corn Mixture
2 cups paneer (cottagte cheese) cubes
1 1/2 cups blanched baby corn , cut diagonally
2 tbsp olive oil
1 cup finely chopped onions
1 tbsp finely chopped green chillies
salt to taste
2 cups fried noodles
For The Garnish
1 tbsp finely chopped spring onion greens
2 tbsp fried cashewnuts (kaju) , broken vertically
For the tomato sauce
- For the tomato sauce
- Combine the tomatoes and ½ cup of water in a deep kadhai, and cook on a medium flame for 10 minutes, or till they are completely cooked. 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 mixture
- For the paneer-baby corn mixture
- Heat 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 proceed
- How to proceed
- Take 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.
| Energy | 680 cal |
| Protein | 17.8 g |
| Carbohydrates | 56.8 g |
| Fiber | 3.9 g |
| Fat | 43.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 1030.9 mcg |
| Vitamin B1 | -0.5 mg |
| Vitamin B2 | -0.6 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 47.8 mg |
| Folic Acid | 58.4 mcg |
| Calcium | 434.4 mg |
| Iron | 1.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 204.2 mg |
| Potassium | 338.5 mg |
| Zinc | 0.3 mg |
jus lik American chopsuey with less sweetness... came out really good. .. altered the original recipe a bit by adding more veggies lik cabbage capsicum etc .