Baby Corn and Mixed Veg Jalfrezi

Name: Baby Corn and Mixed Veg Jalfrezi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For stir frying :; 8 baby corns chopped; 1 carrot cut into slightly thick juliennes; 8-10 beans chopped; 1 medium capsicum sliced; 2 tbsp green peas; 1 onion cubed and layers separated; 1 tomato deseeded and sliced; For Curry; 1 onion chopped finely; 1 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

Kumkum Chatterjee @cook_12055532

#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.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

Forstir frying :
8baby corns chopped
1carrot cut into slightly thick juliennes
8-10beans chopped
1medium capsicum sliced
2 tbspgreen peas
1onion cubed and layers separated
1tomato deseeded and sliced
For Curry
1onion chopped finely
1tomato chopped or puree
2 tbsphot and sweet tomato sauce
1/2 tspgarlic paste
1/2 tspturmeric
1/2 tspred chilli powder
1 tspcoriander powder
1 tspblack pepper powder
1/2 tspgaram masala
as per tastesalt
1 tbspkasoori methi
2 tbspcoriander chopped
For tempering
1 tspginger julienne
5-6garlic sliced finely
1/2 tspcumin seeds
3 tbspoil
1 tbspbutter

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Steps

30 minutes

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.
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.
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.