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Baby corn jalfrezi recipe

Baby corn jalfrezi recipe
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
baby corn jalfrezi - tangy, slightly sweet and spicy.
  • 200 or 250 gms baby corn
  • 1 medium sized capsicum/green bell pepper
  • 1 medium sized onion
  • 2 dry red chilies
  • 2 garlic + ½ inch ginger - crushed or made in a paste
  • ½ tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ¼ or ½ tsp garam masala powder
  • 1 cup tomato puree
  • ½ tsp apple cider or white vinegar
  • 2 tbsp oil
  • 1 or 1.5 tsp organic unrefined cane sugar or as required
  • salt as required
  • some coriander leaves for garnishing
  1. slice each baby corn vertically in to 4.
  2. thinly slice the capsicum and onions.
  3. heat oil in kadai or wok or a pan.
  4. add the onions and saute till they become translucent.
  5. add the ginger garlic paste and saute till the raw aroma goes away.
  6. add the dry red chilies and saute for 10-12 seconds.
  7. now add the capsicum and saute for 2-3 minutes.
  8. add the baby corn and saute for 2-3 minutes.
  9. now add the tomato puree and stir.
  10. add red chili powder, coriander powder, cumin powder and garam masala.
  11. also add salt and sugar
  12. cook the baby corn in the tomato sauce for 10-12 mins.
  13. if the liquids dry up, then add ¼ or ½ cup water and continue to cook.
  14. when the curry becomes semi dry, add the vinegar.
  15. stir and serve the baby corn jalfrezi garnished with coriander leaves.
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