Baby corn cooked up in the traditional jalfrazie gravy of capsicum and onions.This is very simple and choice for anyone.Specially for those who always love to eat panner. With Baby corn the taste is really awesome just mouth watering.
Basic Idea:-
Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 2 servings
Ingredients
3/4 cup baby corn , cut into 4 lengthwise
and blanched
1 cup paneer (cottage cheese) , cut into
25 mm. (1") strips
1/4 cup thinly sliced spring onions whites
1/4 cup thinly sliced green capsicum
1/4 cup thinly sliced yellow capsicum
1/4 cup thinly sliced red capsicum
2 tbsp oil
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup thinly sliced tomatoes
2 tbsp tomato ketchup
2 tbsp tomato puree
1/4 tsp garam masala (optional)
1 tsp vinegar
1/4 tsp sugar
salt to taste
2 tbsp finely chopped spring onion greens
For The Garnish
1 tbsp finely chopped spring onion greens
Method
1. First of all heat the oil in a kadhai, add the spring onion whites on a medium flame for 1 minute.
2. Add the green, red and yellow capsicum on a medium flame for 2 to 3 minutes, till the capsicum turn a little soft.You can chceck and fel the color change of Capsicum and onion.
3. Add the baby corn, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée, mix well and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.Mix all the Ingredients well.
4. After That add the paneer, garam masala, vinegar, sugar and salt, mix well and cook on a medium flame for 1 minute.
5. Add the spring onion greens and a little water, mix well and cook on a medium flame for 1 more minute.
6. Its time to makeover your dish,so Serve immediately garnished with spring onion greens.
Editor:C.L Chauhan
