Paneer Baby corn Jalfrezi

Jalfrezi is a Pakistani cuisine that involves frying marinated vegetable in oil to make dry, thick sauce. It is an Indian version of Chinese stir-fry made with curry spices. In Bengal, ‘Jhal’ means spicy hot. Jhal led to Jal. Some historians have asserted that Frezi is derived from the Urdu word ‘Parhezi’, Parhezi is a person with discriminating taste.  All Jalfrezi dishes have visible onions, bell pepper, tomatoes. You can try jalfezi with any vegetables of your choice and name it vegetable jalfrezi :). Jalfrezi is great as stuffing for kathi roll or frankie… It can also be served with soft phulkas.

INGREDIENTS

Baby Corn –  6 
Paneer – 1 pkt
Big Onion – 1 small sized
Red/Yellow/Green Capsicum – 1 cup 
Green peas – 1/2 cup
Corn- 1/2 cup
Tomato Sauce – 1 tbsp
Tomato – 2 Medium sized
Ginger – Garlic paste – 1 tsp(optional)
Red Chilli powder – 1 tsp
Garam masala powder – 1/4 tsp
Coriander powder – 1/4 tsp
Roasted Jeera powder – 1/4 tsp
Water – 1/2 to 3/4 cup
Salt – to taste

Coriander Leaves – 1 tbsp finely chopped

For Seasoning 

Oil – 2 tsp

Jeera – 1/4 tsp
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  • Wash and cut the baby corn, panner and Capsicums into thin long strips. Chop the onions lengthwise. Make puree out of tomatoes.
  • Add babycorn, required salt and add 1/2 cup water and let it boil till baby corn turns soft(not mushy, it should be cooked yet crunchy enough to bite).
  • Similarly boil the peas and corn with salt and turmeric. Strain and keep aside.
  •  In a pan heat oil – add jeera let it crackle then add ginger garlic paste and onion fry till slightly brown.
  • Then add all the three coloured capsicums and all the masala powders.
  • Then add tomato puree. Give a quick mix and allow them to cook.
  • Once they are cooked, add peas, corn and baby corn.
  • Finally add paneer, sauce and let it cook for 2mins for the masalas to blend well with paneer also.
  • Then garnish with coriander leaves, stir once and switch off.
  • Serve hot with roti or pulao or rice.
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