Babycorn Jhalfrezi

This popular dish from Bengal has babycorns and cottage cheese cooked with some simple masalas. This recipe is from FoodFood TV channel

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Babycorn Jhalfrezi
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


  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.
  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.
  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.
  4. Finely chop coriander sprigs and add and mix well. Cook for 2-3 minutes
  5. Transfer intoa serving plate and serve hot.

Nutrition Info

Calories 1198
Carbohydrates 79.7
Protein 51.6
Fat 74.7