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Baby Corn and Paneer Jalfrazie



Baby Corn and Paneer Jalfrazie
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
 
Baby corn cooked up in the traditional jalfrazie gravy of capsicum and onions.
Ingredients
  • ¾ cup baby corn , cut into 4 lengthwise and blanched
  • 1 cup paneer (cottage cheese) , cut into 25 mm. (1") strips
  • ¼ cup thinly sliced spring onions whites
  • ¼ cup thinly sliced green capsicum
  • ¼ cup thinly sliced yellow capsicum
  • ¼ cup thinly sliced red capsicum
  • 2 tbsp oil
  • ¼ tsp turmeric powder (haldi)
  • ½ tsp chilli powder
  • ½ tsp coriander-cumin seeds (dhania-jeera) powder
  • ½ cup thinly sliced tomatoes
  • 2 tbsp tomato ketchup
  • 2 tbsp tomato puree
  • ¼ tsp garam masala (optional)
  • 1 tsp vinegar
  • ¼ tsp sugar
  • salt to taste
  • 2 tbsp finely chopped spring onion greens
  • For The Garnish
  • 1 tbsp finely chopped spring onion greens
Instructions
  1. Heat the oil in a wok/kadhai, add the spring onion whites and sauté on a medium flame for 1 minute.
  2. Add the green, red and yellow capsicum and sauté on a medium flame for 2 to 3 minutes, till the capsicum turn a little soft.
  3. Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for 1 minute.
  5. Add the spring onion greens and a little water, mix well and cook on a medium flame for 1 more minute.
  6. Serve immediately garnished with spring onion greens.



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