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Jalfrezi is a type of stir fried curry cooked with spices and vegetables.Jalfrezi comes from the bengali word jhal (means spicy food) and urdu word Parhezi.You can make jalfrez with either vegetables or meat.Baby corn is a common ingredient in Asian cuisine and this jalfrezi is prepared using baby corn and goes great with fried rice.

Ingredients

1. Baby Corn – 400 gms
2. Onion(chopped) -2
3. Tomato(Medium) – 2
4. Ginger-garlic paste – 1 tsp
5. Green Chilly –1
6. Turmeric Powder –1/2 tsp
7. Red Chilly Powder –1 tsp
8. Cumin seeds (jeerakam) – 1/4 tsp
9. Capsicum(cut lengthwise)  – 1
10. Garam Masala – 1 tsp
11. Vinegar – 1 tbsp
12. Coriander leaves(chopped) 1 tbsp
13. Salt
14. Oil – 3 tbsp

Preparation

1. Boil Baby corn in hot water for 2-3 minutes. Grind 1 tomato into a paste.
2. Heat 2 tbsp oil in a pan.Add cumin seeds and once it splutter,add chopped onion ,ginger-garlic paste,green chilly  and fry until onions are brown in color.
3. Add red chilly powder,turmeric powder,tomato paste ,baby corn and salt.Stir well.cover and cook on medium heat for 10 minutes.
4. Add vinegar to it and mix well. Turn off the heat.
5. Heat the remaining oil and saute capsicum and tomato(both cut lengthwise) and keep aside.
6. Transfer the curry into a serving plate.Sprinkle garam masala on top.
7. Garnish with coriander leaves,fried capsicum and tomato.
8. Serve with fried rice.

Ingredients:

1. Paneer cubes – 200 gms
2. Baby Corn – 20 nos.
3. Onion (chopped) – 2
4. Tomato (big,chopped) – 1
5. Ginger-Garlic paste – 2 tbsp
6. Cumin(jeera) – 1/4 tsp
7. Green chilly – 2
8. Turmeric powder- 1/2 tsp
9. Kashmiri red chilly powder – 1/2 tsp
10. Coriander powder – 1/2 tsp
11. Garam Masala powder – 1/2 tsp
12. Cashewnut paste – 1 tbsp
13. Salt – to taste
14. Yellow color – a pinch
15. Coriander leaves or curry leaves – To garnish

Preparation

1. Fry paneer cubes till light brown and keep aside.soak cashew nuts in warm water for 20 minutes and grind it into a fine paste.
2. Heat oil in a kadai. Saute cumin seeds,add chopped onions,green chilly , ginger- garlic paste and fry till brown in color.
3. Add all the masala powders and chopped tomatoes and stir until it seperates from oil.
4. Then add the paneer cubes,corn, cashew nut paste, salt , a pinch of yellow color and mix well.
5. Add little quantity of water and boil for 3- 4 minutes until gravy is done.Garnish with curry leaves.
6. Your Makai paneer is ready to serve with chappathi or naan.

Note:If you are using sweet corn then make sure you boil it with salt.