While I have many Sabzis and Curries posted on my blog, you will find that Baby Corn and Paneer Jalfrezi to be quite simple yet different. Unlike your typical Curry or Sabzi which acquire their taste with addition of Masala Powders like Garam Masala or Kitchen King Masala, Jalfrezi just requires Chilli Powder. I found the recipe for this on Tarla Dalal site. I had purchased Baby Corn and Paneer from the grocery, wanted to prepare a great tasting Sabzi/Curry by those as ingredients. When I searched on Google for it, I found this excellent dish with an equally impressive name associated with it.
The recipe involves Capsicum and I used Capsicum of all three colors I could find in the local store – Red Capsicum, Yellow Capsicum and the regular Green Capsicum. The tri-colored Capsicums make this dish special due to their varied taste. If you are find the Red and Yellow colored varieties, just go with the Green Capsicum only.
I did a couple of changes to the Curry posted on Tarla Dalal site. I used Red Onions instead of Spring White Onion. Second, someone left a comment on Tarla Dalal’s website that addition of Milk provides better taste to Baby Corn Paneer Jalfrezi Curry and since I felt the same, I experimented by adding Milk and overall the preparation came out really well. Do try out this recipe and let me know your comments/feedback.
- Paneer/Cottage Cheese Strips – 1 cup
- Baby Corn – 12
- Green Capsicum or Bell Pepper – 1/2
- Red Capsicum or Bell Pepper – 1/2
- Yellow Capsicum or Bell Pepper – 1/2
- Onions – 2
- Large Tomato – 2
- Cumin Seeds or Jeera – 1/4 tsp
- Asafoetida or Hing – 1 Big Pinch
- Ginger + Garlic Paste – 1/2 tsp
- Turmeric Powder – 1/4 tsp
- Red Chilli powder – 1 tsp
- Milk – 1 Cup
- Oil – 1 Tbsp
- Spring Onion Greens – 1/4 Cup
- Chopped coriander or Cilantro
Time to Prepare: 30 min
How to Make Baby Corn Paneer Jalfrezi:
1. Cut all the vegetables like Baby Corn, Red, Green and Yellow Capsicum into strips (lengthwise) and Onions into medium sized cubes; Keep aside.
2. Cut one Tomato into small sized cubes and from other Tomato, prepare Tomato Puree; cut the Tomato into big sized cubes and grind the pieces in a mixer grinder and prepare a smooth paste, now Tomato Puree is ready.
3. Heat Oil in a pan, add the Cumin Seeds or Jeera and Asafoetida or Hing. When they crackle/splutter, add the chopped Onions and Turmeric Powder and fry for 2-3 minutes. Now add Ginger + Garlic Paste to the pan and fry until the aroma of the paste disappears.
4. Now add the chopped Tomatoes to the pan and cook until they turn tender.
5. At this stage add cut Red, Green and Yellow Capsicums from step 1 and saute for 2 minutes and look that the tri colored Capsicums are mix well with all other ingredients properly.
6. At this stage, add the Baby Corn, Red Chilli powder, Tomato Puree and salt and saute on a low flame for 4 to 5 minutes until the baby corn is half cooked.
7. Add a Cup of Milk to the pan and allow it to cook for 2 minutes and mix well the Curry with the help of spatula.
8. Add the Paneer or Cottage Cheese Strips to the Curry and cook for 5 minutes by closing the lid, so that the spices mix well with Paneer.
9. Now add Spring Onion Greens and mix well. Transfer the Baby Corn Paneer Jalfrezi to a bowl and garnish with chopped coriander or Cilantro.
The dish is now ready; serve Baby Corn Paneer Jalfrezi hot with Chapati, Kulcha, Naan or Roti.