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Home Dish Baby Corn and Mixed Veg Jalfrezi

Baby Corn and Mixed Veg Jalfrezi

Name: How to cook Baby Corn and Mixed Veg Jalfrezi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Baby Corn and Mixed Veg Jalfrezi

#boxweek17 #corn This is a mildly spiced North Indian style cuisine with a medley of mixed vegetables and baby corn which are stir-fried and extremely flavourful. The word 'Jalfrezi'or 'Jhalfrezi'is a combination of 2 words Jhal+Porhezi.Jhal, in Bengali, means spicy, and Porhezi in Urdu means suitable for diet. Hence it is a curry or sabzi made with onion, baby corn, and a medley of healthy mixed vegetables with a tangy, sweet, sour taste from tomato or tomato puree, hot and sweet tomato sauce. Vegetable jalfrezi is a highly popular menu in restaurants worldwide as the taste is mildly spicy with not so much chili or heat. Here a fantastic vegetarian recipe is served with baby corn and colorful vegetables. It is more or less a dry curry, but one-fourth cup vegetable stock may be added. It is best served with roti, naan,lachha paratha, and even jeera rice for lunch or dinner.

Ingredient

Food ration :

4 servings

Cooking time :

30 minutes

For

stir frying :

baby corns chopped

carrot cut into slightly thick juliennes

8-10

beans chopped

medium capsicum sliced

2 tbsp

green peas

onion cubed and layers separated

tomato deseeded and sliced

For

Curry

onion chopped finely

tomato chopped or puree

2 tbsp

hot and sweet tomato sauce

1/2 tsp

garlic paste

1/2 tsp

turmeric

1/2 tsp

red chilli powder

1 tsp

coriander powder

1 tsp

black pepper powder

1/2 tsp

garam masala

as per taste

salt

1 tbsp

kasoori methi

2 tbsp

coriander chopped

For

tempering

1 tsp

ginger julienne

5-6

garlic sliced finely

1/2 tsp

cumin seeds

3 tbsp

oil

1 tbsp

butter

Cooking instructions

* Step 1

Chop all ingredients under stir-frying except green peas. Heat water and blanch carrot, beans, baby corn for 2 minutes.Drain water.Heat 2 tbsp oil and add cubed onion petals and toss. Add baby corn, beans, and carrots and fry on high heat. Sprinkle 1/4 the tsp salt while tossing. Next, add sliced capsicum and tomato and stir fry for 2 minutes. The vegetables should not lose their crunchiness while frying. Remove from heat and set aside.

* Step 2

Heat 1 tbsp more oil and 1 tbsp butter in the pan and sprinkle cumin seeds. When they splutter, add ginger julienne, minced garlic, and lightly fry. Add chopped onion and fry. Then add chopped tomato. Sprinkle salt to taste and fry till tomato is soft. Add sautéed vegetables, turmeric, red chili powder, coriander powder,garam masala,kasoori methi, and tomato sauce. Sprinkle black pepper powder and toss all till masala blends well with sauteed vegetables.

* Step 3

Sprinkle chopped coriander and toss. Serve as an appetizer or with roti or butter garlic pepper lachha paratha, or any Indian flatbread in lunch or dinner.