Baby Corn Paneer Jalfrezi Recipe
Preparation Time:15 mins | Cooking Time : 20 mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: North indian
Recipe Category: Sidedish | Recipe Cuisine: North indian
Baby Corn - 3/4 cup(cut into thin long strips)
Paneer - 1/3 cup(cut into thin long strips)
Big Onion - 1 small sized cut lengthwise
Green Capsicum - 1/3 cup((cut into thin long strips)
Tomato Sauce - 1 tbsp
Tomato puree* - from 2 medium sized tomatoes
Ginger Garlic paste - 1 tsp(optional)
Red Chilli powder - 1 tsp
Garam Masala powder - 1/4 tsp
Dhaniya powder - 1/4 tsp
Roasted Jeera powder - 1/4 tsp
Water - 1/2 to 3/4 cup
Salt - to taste
Kasoori Methi - 1/2 tsp crushed
Coriander Leaves - 1 tbsp finely chopped
To temper:
Oil - 2 tspJeera - 1/4 tsp
*Note : No need to blanch tomatoes, just puree 2 raw tomatoes
Method:
- In a pan heat oil - add jeera let it crackle then add ginger garlic paste and onion fry till slightly browned then add tomato puree along with red chilli powder,corainder,garam masala and jeera powders mix well.Let it cook in low flame till raw smell of tomatoes leave.
- Then add babycorn,required salt and add 1/2 cup water and let it boil till baby corn turns soft(not mushy, it should be cooked yet crunchy enough to bite).Then add capsicum along with tomato sauce.Give a quick mix.
- Finally add paneer, give a mix and let it cook for 2mins for the masalas to blend well.Then garnish with coriander leaves,kasoori methi , stir once and switch off.
My Notes:
- The vegetables need to be crunchy so don't over cook.
- As my tomato sauce was slightly sweet, I didn't add any sugar.You can add a pinch of sugar while adding tomato sauce for a sweet tangy taste.
- You can add color capsicum to make the jalfrezi more colorful.
- You can make thin phulkas and stuff it with jalfrezi and roll it like frankie.
- You can add carrots or any other veggie of your choice.Or add chicken pieces too.
- Adjust quantity of water according to the consistency of the curry.
