Babycorn Jhalfrezi

Preparation time
6 mins
Cooking time
16 mins
Serves
4 people
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Babycorn Jhalfrezi

Ingredients:

  • Babycorn halved – 1 cup
  • Salt  to taste
  • Turmeric powder  – ¾ teaspoon
  • Oil  – 2 tablespoon
  • Dried red chillies broken – 3-4
  • Cumin seeds – 1 teaspoon
  • Ginger cut into thin strips – 1 inch
  • Green chillies finely chopped – 3
  • Onions sliced – 2 medium
  • Green capsicums cut into thin strips – 1 medium
  • Tomato cut into thin strips – 1 medium
  • Red chilli powder  – 1 teaspoon
  • Tomato ketchup  – 1½ cup
  • Paneer (cottage cheese)  – 200 grams
  • Vinegar  – 1 tablespoon
  • Fresh coriander sprigs  – 10-12

Instructions:

Step1 : Boil 4-5 cups water in a non-stick pan, add babycorns, salt and¼ tsp turmeric powder and cook for 3-4 minutes. Strain and put them into a bowl.

Step2 : Heat oil in a non-stick pan, add dried red chilies and cumin seeds and sauté till the chilies are crisp. Add ginger, green chilies and onions and sauté till onions are translucent.

Step 3: Add tomato and capsicum strips, red chilli powder and ½ tsp turmeric powder and toss. Add boiled babycorns, tomato ketchup and salt and mix well. Cut cottage cheese into batons and add and mix. Add vinegar and toss.

Step 4: Finely chop coriander sprigs and add and mix well. Cook for 2-3 minutes .

Step 5: Transfer in to a serving plate and serve hot.