How to make Babycorn Jhalfrezi - This popular dish from Bengal has babycorns and cottage cheese cooked with some simple masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Babycorn (बेबी कॉर्न), Onions (प्याज़ )

Cuisine : Indian

Course : Main Course Vegetarian

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Babycorn Jhalfrezi

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Babycorn Jhalfrezi checkout Vegetable Jhalfraezi, Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce. You can also find more Main Course Vegetarian recipes like Mughlai Jackfruit, Kakdi Ki Sabzi, Chowkey Dahiwali Aloo, Vegetable Sizzler With Paneer Tikki.

Babycorn Jhalfrezi Recipe Card

Babycorn Jhalfrezi
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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Babycorn Jhalfrezi Recipe

  • Babycorn halved 1 cup

  • Onions 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

Method

Step 1

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

Step 2

Heat oil in a non-stick pan, add dried red chillies and cumin seeds and sauté till thechillies are crisp. Add ginger, green chillies and onions and sauté tillonions are translucent.

Step 3

Add tomato and capsicum strips, red chilli powder and ½ tspturmeric 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 intoa serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.