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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 |
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