Paneer Baby Corn Jalfrezi

Today's post is a simple dish made out of Paneer and baby corn. Yes it is Paneer and Baby corn Jalfrezi. So Jalfrezi recipes were more prominent in the cookbooks of British India (Source: Wikepedia). I have read that it originated during the British rule of the West Bengal region. It is basically a way of using the left overs by stir frying them with onions and chilli and slow cooking them in tomato puree.

Let's get on to the post.

Ingredients:

Paneer 1 cup

Baby Corn 5 to 6

Onion 1 big

Tomato 2 big

Green / Red / Yellow Capsicum 1 cup

Turmeric Powder 1/2 tsp

Chilli Powder 1/2 tsp

Cumin Powder 1 tsp

Coriander Powder 1 tsp

Garam Masala Powder 1 tsp

Ginger 1 inch

Garlic 1 pod

Method:

🌿 Slice baby corn vertically into 4 pieces and boil them in water for couple of minutes.

🌿 Blend the tomato into a puree.

🌿 Heat oil in a pan. Once hot, add cumin seeds.

🌿 Then add the chopped ginger and garlic. Saute them until the raw smell of the garlic goes away.

🌿 Next add onions and saute until translucent.

🌿 Add capsicum and saute for a minute.

🌿 Next add the baby corn, mix it thoroughly.

🌿 Add the tomato puree and saute until the tomato gravy thickens and the raw smell of the tomato goes away.

🌿 Add turmeric powder, cumin powder, coriander powder, chilli powder, garam masala powder and salt. Stir it well.

🌿 Next add paneer cubes. Cover the pan with the lid and let it simmer for 5 to 10 minutes.