Baby Corn Jalfrezi is an excellent and truly delicious curry , sabzi and starter with impressive name. Slightly tangy, spicy and divine gravy in semi solid consistency which is perfect to have with hot steaming Basmati rice or any Indian Bread varieities. When you get bored of making Baby Corn masala and Baby corn manchurian this gives a great break from the regular curry.
ALSO SEE THE RECIPES BABY CORN MASALA, BABY CORN PARATHAS, BABY CORN MANCHURIAN, CRUNCHY BABY CORN FRIED RICE
Pre time: 15 mins
Cooking time: 15 mins
Serves: 4
Ingredients needed for making Baby Corn Jalfrezi:
Baby Corn 250 gms
Tofu cubes (Soya Paneer) 10 pieces
Chopped onions from 2 onions
Thinly Sliced Bell pepper from 1 Capsicum
Fresh Green Peas 2 tb spoons (If available)
Slitted Green Chillies 2
Tomato Puree 4 tb spoons
Coriander seed powder 3 tea spoons
Red chilli powder 1 and 1/2 tea spoons
Cumin seed powder 3/4 tea spoon
Garam masala powder 1/2 tea spoon
Sugar 1 tea spoon
Cumin seeds 1/2 tea spoon
Ginger and Garlic crushed coarsely 3 tea spoons
Oil 3 tb spoons
Salt to taste
How to make Baby Corn Jalfrezi?
Slice the Baby corns vertically in to four thin long pieces.
Heat a pan with oil.
Saute it with cumin seeds. Once they splutter put the onions and fry till they become brown.
Add the crushed ginger garlic and stir for 30 seconds. Now add all the powders like coriander, chilli, cumin and garam masala powders. Stir well.
Add the green peas and capsicum. Stir for a minute. (I didn't add capsicum Since I didn't have stock of it)
Now add the baby corns and mix well. Pour the tomato puree in to it with required salt and a teaspoon of sugar.
Let the baby corn get cooked in the tomato puree in medium flame for 5 to 7 minutes.
Add water if necessary.
When the baby corn is cooked enough (Need not be very soft. Let it be crunchy to some extent)
put the tofu cubes in to it and mix well.
Let it be in sim for 10 minutes.
Switch off the stove and garnish with coriander leaves.
SHARE THIS RECIPE
0
Comments
