Fried Noodles with Paneer, Baby Corn and Tomato Sauce

by Tarla Dalal

Fried Noodles with Paneer, Baby Corn and Tomato Sauce has a variety of textures and flavours. While fresh cottage cheese is succulent and soft, baby corn and fried noodles add abundant crunch to the recipe.

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 86 cookbooks This recipe has been viewed 20291 times

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.

Add your private note

Fried Noodles with Paneer, Baby Corn and Tomato Sauce recipe - How to make Fried Noodles with Paneer, Baby Corn and Tomato Sauce

Tags

Preparation Time: 20 mins Cooking Time: 17 mins Total Time: 37 mins 4Makes 4 servings
Show me for servings

Ingredients

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

Method

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

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

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.

Nutrient values per serving

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