Baby Corn and Paneer Jalfrazie

Baby corn cooked up in the traditional jalfrazie gravy of capsicum and onions.

Ingredients

Blanched babycorn 3/4 Cup (12 tbs) , cut into 4 lengthwise
Cottage cheese 1 Cup (16 tbs) , cut into 1 inch strips
Thinly sliced spring onion whites 1/4 Cup (4 tbs)
Thinly sliced green capsicum 1/4 Cup (4 tbs)
Thinly sliced yellow capsicum 1/4 Cup (4 tbs)
Thinly sliced red capsicum 1/4 Cup (4 tbs)
Oil 2 Tablespoon
Turmeric powder 1/4 Teaspoon
Chili powder 1/2 Teaspoon
Coriander cumin powder 1/2 Teaspoon
Thinly sliced tomatoes 1/2 Cup (8 tbs)
Tomato ketchup 2 Tablespoon
Tomato puree 2 Tablespoon
Garam masala 1/4 Teaspoon (Optional)
Vinegar/Lemon juice 1 Teaspoon
Sugar 1/4 Teaspoon
Salt To Taste
Finely chopped spring onion greens 2 Tablespoon
Water 1 Teaspoon
For garnish
Finely chopped spring onion greens 1 Tablespoon

Directions

MAKING

1. In a wok, heat oil, add in the spring onion whites, saute for about 2 minutes. Add the green, yellow and red capsicum and saute for 2 to 3 minutes until slightly soft.

2. Add baby corn, turmeric powder, chili powder, coriander cumin powder, tomato, tomato ketchup and tomato puree, mix well and saute for 1 to 2 minutes.

3. Add cottage cheese, garam masala, vinegar, sugar and salt, mix and cook for a minute. Add spring onion greens and water, mix well and cook for 1 more minute.

SERVING

4. Serve garnished with spring onion greens.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 157Calories from Fat 81

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 428 mg17.83%

Total Carbohydrates 10 g3.3%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet