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Baby Corn Jalfrezi

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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
106.5 g
59.38 g
42.01 g
2726 mg
102 mg

Baby Corn Jalfrezi

  • Veg
  • 30 mins
  • Serves 4
  • Easy



Baby corn jalfrezi is a healthy vegetarian take on the popular jalfrezi dish. Traditionally, jalfrezi is a spicy Indian curry that is crafted around a main ingredient, typically a meat, fish, paneer, or cruciferous vegetable. Jalfrezi is also considered to be a leftover dish for this reason, as you can quickly whip up last night’s meal into an entire new meal by changing it into a spicy curry. You’ll be able to do that with your excess baby corn thanks to this recipe.

Health Benefits

If you’re looking to eat something with a lot of health benefits, then corn is the food ingredient for you. Eating corn regularly can help with a variety of health concerns. The oil from corn can help reduce the risk of various cardiovascular diseases by helping your body to regulate cardiovascular levels. The omega-3 fatty acids in corn reduces the LDL (bad or damaging) cholesterol levels in your arteries. This helps to improve blood flow and lower blood pressure, thus preventing heart attacks.

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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.


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

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