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Baby Corn Jalfrezi

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Ingredients

Adjust Servings:
200-250 g baby corn – sliced into quarters
1 medium capsicum – sliced thinly
1 medium onion – sliced thinly
2 dry red chilies
2 garlic
½ in ginger
½ tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
¼ - ½ tsp garam masala powder
1 cup tomato puree
½ tsp apple cider
2 tbsp oil
1-1 ½ tsp regular sugar
salt as necessary
coriander leaves for garnishing
¼ -½ cup water

Nutritional information

976 kcal
calories
106.5 g
carbohydrates
59.38 g
protein
42.01 g
fat
2726 mg
sodium
102 mg
cholesterol

Baby Corn Jalfrezi

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

How to make Baby Corn Jalfrezi

  • Heat oil in akadai or wok.
  • Sauté the onions until they turn translucent.
  • Add the ginger garlic paste and sautéuntil the raw aroma dissipates.
  • Add the chilies and sauté for another 10-12 seconds.
  • Add the capsicum and sauté for 2-3 minutes.
  • Add the baby corn and sauté for 2-3 minutes.
  • Add the tomato puree and stir.
  • Addsugar, coriander powder, garam masala, cumin powder, salt, and red chili powder.
  • Cook the baby corn in the tomato puree for 10-12 mins.
  • Add the vinegar when the jalfrezi curry turns semi dry.
  • Garnish with coriander leaves.

Trivia

In Bengali, 'jhal' translates to 'spicy food'.

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