Peri Peri Masala along with Paneer and Babycorn Balchao

Method

1. 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.
2. Transfer into a mixer jar and grind to a paste.
3. Soak baby corns in boiling water in a bowl for 5 minutes.
4. Heat oil in a non-stick pan, add onion, garlic and tomato, mix and saute for 3-4 minutes.
5. Drain and add baby corns and cottage cheese and toss well.
6. Add salt, 2 tbsps peri peri masala and tomato puree and cook for 2-3 minutes.
7. Add jaggery and mix well.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks