Created during the time of the Moghuls, ‘Jalfrezi’ is a spicy North-Indian curry. 
 
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The vegetables are sauteed with green chillies & few other spices. Tomatoes are also one of the ingredient in this spicy & tangy thick masala.
 
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Baby corn and Paneer Jalfrezi

Sauteed baby corn, paneer and capsicum.

  • 10 to 12 nos baby corns (each cut into 2 or 4 lengthwise (depending on size of baby corn))
  • 1 green capsicum (sliced long)
  • 3/4 red capsicum (sliced long)
  • 3/4 yellow capsicum (sliced long)
  • 150 gms paneer cubes (Indian cottage cheese)
  • 1 big onion or 2 medium sized ones (sliced long)
  • 1/2 tsp cumin seeds
  • a pinch of hing (asafoetida, optional)
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1/2 tsp coriander powder
  • 1/2 to 1 tsp garam masala powder OR pav bhaji masala powder*
  • 1 to mato – pureed
  • 1 tbsp tetra pack tomato puree OR 1 tbsp tomato ketchup
  • 2-3 tbsp vegetable oil
  • salt to taste
  • 1/2 tsp sugar – if adding ready tomato puree (ketchup gives a hint of sweetness to dish)
  • 1 1/2 tsp kasuri methi

For paste or finely chopped/ crushed together

  • 1/2 inch piece of ginger (peeled)
  • 1-2 green chillies

For garnish

  • coriander leaves or spring onion greens

To serve

  • chapathis (roomali roti, naan)
  1. Par boil or cook baby corns till 3/4 the done. May cook in a pressure cooker too. Drain.
  2. Heat the oil in a wide thick bottom pan. Add cumin & hing and crackle the cumin seeds. Add the sliced onions and saute till onions turn soft. Add the paste/ crushed/ finely chopped ginger-green chillies & stir for half a minute.
  3. Add all the three colored capsicums saute for a minute or two.
  4. Add the fresh tomato puree, turmeric, chilli powder, coriander powder, garam masala or pav bhaji masala powder, salt, ketchup or ready puree. Saute for 1 to 2 mins.
  5. Add baby corns, paneer cubes, kasuri methi. Toss gently.
  6. Add the garnish, mix lightly and garnish.

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