Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Medium
Cuisine : Bengali
Course : Veg
-: Ingredients :-
Babycorn halved1 cup
Salt to taste
Turmeric powder ¾ teaspoon
Oil 2 tablespoon
Dried red chillies broken3-4
Cumin seeds 1 teaspoon
Ginger cut into thin strips1 inch
Green chillies finely chopped3
Onions sliced2 medium
Green capsicums cut into thin strips1 medium
Tomato cut into thin strips1 medium
Red chilli powder 1 teaspoon
Tomato ketchup 1½ cup
Paneer (cottage cheese) 200 grams
Vinegar 1 tablespoon
Fresh coriander sprigs 10-12
-: Nutrition Info :-
Calories : 1198
Carbohydrates : 79.7
Protein : 51.6
Fat : 74.7
-: Method :-
Step 1 :- Boil 4-5 cups water in a non-stick pan, addbabycorns, salt and¼ tsp turmeric powder and cook for 3-4 minutes. Strain and put them into a bowl.
Step 2 :- Heat oil in a non-stick pan, add dried red chillies and cumin seeds and sauté till thechillies are crisp. Add ginger, green chillies and onions and sauté tillonions are translucent.
Step 3 :- Add tomato and capsicum strips, red chilli powder and ½ tspturmeric powder and toss. Add boiled babycorns, tomato ketchup and salt and mix well. Cut cottage cheese into batons and add and mix. Add vinegar and toss.
Step 4 :- Finely chop coriander sprigs and add and mix well. Cook for 2-3 minutes
Step 5 :- Transfer intoa serving plate and serve hot.
Tags: Babycorn Jhalfrezi Recipe - This popular dish from Bengal has babycorns and cottage cheese cooked with some simple masalas.