Baby Corn Jalfrezi
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3
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Calories
200 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Baby Corn Jalfrezi
Description
Baby Corn Jalfrezi combines baby corn sliced lengthwise with green bell pepper and sliced onions, sautéed along with dried red chilies and ginger-garlic paste. The dish starts by cooking onions until translucent, then adding spices such as red chili powder, coriander, cumin, and garam masala to build a layered spice profile. Tomato puree and a touch of sugar balance the heat and acidity.
The cooking method involves simmering the baby corn in the spiced tomato mixture until it becomes tender but still firm, with an optional addition of water to adjust the consistency. A splash of vinegar at the end brightens the flavors and adds a mild tang. The resulting curry has a thick but semi-dry sauce that clings lightly to the vegetables, preserving the crispness of bell peppers and baby corn.
This jalfrezi works well as part of a meal served alongside plain basmati rice or Indian bread such as chapati or naan. Garnishing with fresh coriander leaves adds an herbal freshness that complements the warming spices.
When preparing, select fresh, tender baby corn to avoid a tough texture, and adjust the spice and acidity levels to personal preference. This flexibility allows the dish to suit various heat tolerances and flavor tastes.
Ingredients
- 200 to 250 grams baby corn
- 1 capsicum (green bell pepper), medium-sized
- 1 onion medium-sized, or ½ cup thinly sliced onions
- 2 dried red chili - you can use Kashmiri chili or byadagi chili, seeds removed
- 1 teaspoon ginger garlic paste or 2 small to medium garlic cloves and 1 inch ginger, crushed or made to a paste in a mortar-pestle
- ½ teaspoon red chili powder or cayenne pepper
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon cumin powder (ground cumin)
- ¼ or ½ teaspoon garam masala
- 1 cup tomato puree
- ½ teaspoon apple cider vinegar or white vinegar
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 or 1.5 teaspoon regular sugar or raw sugar
- salt as required
- ¼ or ½ cup water
- 2 to 3 tablespoons Coriander leaves for garnish, chopped
Instructions
- Chop each baby corn vertically into 4 slices.
- Thinly slice the capsicum and onions.
- Heat oil in kadai, wok or pan.
- Add the onions and sauté till translucent stirring often on low to medium-low heat
- Add the ginger-garlic paste and sauté till the raw aroma goes away.
- Add the dried red chilies and sauté for 10 to 12 seconds on a low heat.
- Now, add the capsicum and sauté for 2 to 3 minutes on low to medium-low heat.
- Add the baby corn and sauté for 2 to 3 minutes.
- Now, add the tomato puree and stir to mix.
- Add red chili powder, coriander powder, cumin powder and garam masala powder.
- Also, add salt and sugar.
- Cook the baby corn in the tomato puree for 10 to 12 minutes.
- If the liquids dry up, add ¼ or ½ cup water and continue to cook.
- When the baby corn has cooked well and the curry becomes semi-dry, add the vinegar. Mix again.
- Serve the Baby Corn Jalfrezi garnished with coriander leaves.
Notes
- Choose fresh, tender baby corn to ensure a crisp texture in the jalfrezi.
- Adjust ground spices, sugar, and vinegar according to your taste preferences for heat and tanginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 15mg | 1% |
| Potassium | 428mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 2047IU | 41% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 64mg | 71% |
| Vitamin E | 5mg | |
| Vitamin K | 9µg | |
| Calcium | 27mg | 3% |
| Vitamin B9 (Folate) | 49µg | |
| Iron | 1mg | 6% |
| Magnesium | 35mg | 9% |
| Phosphorus | 89mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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