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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For more recipes related to Babycorn Jhalfrezi checkout Vegetable Jhalfraezi, Babycorn Salt and Pepper, Babycorn in Hot Garlic Sauce, Dahiwale Babycorn and Mushroom . You can also find more Main Course Vegetarian recipes like Simple Methi Paneer Ki Sabzi Aloo Gobhi Methi Chilli Paneer Red Pumpkin Shahi Paneer
Babycorn Jhalfrezi Recipe Card
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!
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.
Nutrition Info
Calories : 1198 Kcal
Carbohydrates : 79.7 gm
Protein : 51.6 gm
Fat : 74.7 gm
Other : 0
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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.
