• Prep Time 15-20 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Baby corn jalfrezi recipe tangy, and spicy that is how i will describe this baby corn jalfrezi. this bright orange color dish not only looks pleasing to the eyes but also is appealing to the taste buds..

Ingredient                                                                Quantity

Babycorn halved                                                      1 cup

Salt                                                                           To taste

Turmeric powder                                                       ¼ teaspoon

Oil                                                                              2 tablespoons

Dried red chili broken                                                 3-4

Cumin seeds                                                              1 teaspoon

Ginger cut into strips                                                  1 inch

Green chili finely chopped                                          3

Onion sliced                                                                2 medium

Green capsicum cut into thin strips                             1 medium

Tomato cut into thin strips                                            1 medium

Red chili powder                                                          1 teaspoon

Tomato ketchup                                                            1 ½ cup

Paneer                                                                          200 gms

Vinegar                                                                         1 tablespoon

Fresh coriander sprigs                                                  10-12



  1. Boil 4-5 cups water in a non-stick pan, add baby corns, salt and¼ tsp turmeric powder and cook for 3-4 minutes. Strain and put them into a bowl.
  1. Heat oil in a non-stick pan, add dried red chillies and cumin seeds and sauté till the chillies are crisp. Add ginger, green chillies and onions and sauté till onions are translucent.
  1. Add tomato and capsicum strips, red chilli powder and ½ tsp turmeric powder and toss. Add boiled baby corns, tomato ketchup and salt and mix well. Cut cottage cheese into batons and add and mix. Add vinegar and toss.
  1. Finely chop coriander sprigs and add and mix well. Cook for 2-3 minutes
  1. Transfer into a serving plate and serve hot.



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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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