Baby corn Paneer Jalfrezi

A popular indigenous recipe originated in Kolkata at the time of British occupation in India. Jalfrezi literal meaning is hot-fry cuisine. Originally prepared with chicken or lamb with lots of chillies and tomato. 

Baby Corn Paneer Jalfrezi is a perfect low calorie veggie version giving a spicy exotic treat. It is true with Jalfrezi that it is much scrumptious as it looks. Full of colors with red and green capsicum giving a juicy crunchy texture and baby corn gives sweetness with mouthwatering treat of spices. Oh yuum. So lets start the recipe. Yum.

Ingredients:

Cottage cheese (paneer in cubes)-150 g or 1 cup

Yellow or red capsicum (sliced)-1/2 in no ‘s

Green capsicum (sliced)-1/2 in no’s

Spring onion (chopped)-1 in no’s

Red onion(sliced)-1/2 in no’s

Baby corn (slit in halves)-6 in no’s

Ginger green chi lly paste-2 tbsp

Tomato purée-1 cup

Tomato (chopped)-1 in no’s

Turmeric powder-1/2 tsp

Red chilly powder-1/2 tsp

Salt to taste

Cumin seeds-1 tsp

Asafetida -1/2 pinch

Vegetable oil -2 tbsp

Coriander leaves ( chopped)- a handful

Method:

Heat oil in a pan , add asafetida and cumin seeds and wait for popping.

As popping starts add ginger chilly paste and sauté.

Add red onion and spring onion ,stir for 2 minutes.

Now add sliced capsicums and sauté for 2 minutes.

To this now add baby corn slits,turmeric powder,red chilly powder ,salt ,tomato purée and chopped tomatoes.

Let it cook  till vegetables are tender (for 15 minutes).

Now add cottage cheese cubes and cook for 5 minutes til formation of thick gravy.

Remove from heat and garnish with spring onion greens and chopped coriander leaves.

Serve with bread ,paratha rice or even as pizza topping.

Serve-3. Cooking time-30 to 35 minutes