Peri Peri Masala along with Paneer and Babycorn Balchao

Peri Peri Masala along with Paneer and Babycorn Balchao

Prep: 7 hours

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Goan

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


  • 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


  • 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.