Babycorn Jhalfrezi This popular dish from Bengal has babycorns and cottage cheese cooked with some simple masalas. This recipe is from FoodFood TV channel By Sanjeev Kapoor 08 Apr 2015 in Recipes Course New Update Main Ingredients Babycorn, Onions Cuisine Indian Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Babycorn Jhalfrezi 1 cup Babycorn halved to taste Onions ¾ teaspoon Turmeric powder 2 tablespoon Oil 3-4 Dried red chillies broken 1 teaspoon Cumin seeds 1 inch Ginger cut into thin strips 3 Green chillies finely chopped 2 medium Onions sliced 1 medium Green capsicums cut into thin strips 1 medium Tomato cut into thin strips 1 teaspoon Red chilli powder 1½ cup Tomato ketchup 200 grams Paneer (cottage cheese) 1 tablespoon Vinegar 10-12 Fresh coriander sprigs Method 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. 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. 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. Finely chop coriander sprigs and add and mix well. Cook for 2-3 minutes Transfer intoa serving plate and serve hot. Nutrition Info Calories 1198 Carbohydrates 79.7 Protein 51.6 Fat 74.7 #Babycorn #Cumin seeds #Dried red chillies #Fresh coriander sprigs #Ginger #Green capsicums #Green chillies #Oil #Onions #Red chilli powder #Tomato #Tomato ketchup #Turmeric powder #Vinegar #Paneer (cottage cheese) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article