A spicy, slightly sweet and tangy preparation of babycorn and paneer tossed in vibrant jalfarezi gravy , which features tomatoes in multiple forms like fresh tomato, puree and ketchup.
It makes a perfect suffing for kathi roll or frankie, or serve it with chapati/paratha/poori for a complete meal.
Few tips for a perfect jalfarezi:
- Dont overcook the vegetables as they should be a little crunchy.
- The tomatoes I used were not sour, so I did not add any sugar, but you can add some for a slightly sweet and tangy taste.
- You can add different colored peppers to make it more colorful.
- Adjust the amount of water for desired consistency.
Course: Main Type: Vegetarian Serves: 2
Ingredients:
- Oil: 2 tbsp
- Cumin seeds: 1/2 tsp
- Dry red Chillies: 2
- Garlic cloves: 2, grated or chopped finely
- Ginger: 1 inch piece grated and cut some in very thin juliennes
- Spring onions: 7-8 (sliced thinly,keep green and white parts separate)
- Onions: 2 sliced thinly
- Green Pepper: 1, sliced in batons
- Red pepper: 1, sliced in batons
- Tomatoes : 2 medium sized, sliced thinly
- Baby corn: 4-5 sliced lengthwise and halved
- Paneer: 100 gms cut in batons
- Tomato puree: 1/4 cup
- Ketchup: 3 tbsp
- Turmeric Powder : 1/2 tsp
- Salt: to taste
- Red chilli powder: 1/2 tsp (optional)
- Coriander Powder: 1 tsp
- Cumin Powder: 1/2 tsp
- Garam Masala: 1/2 tsp
- White Vinegar: 1 tsp
- Some fresh Coriander chopped finely
Method:
- Boil 2 cups water , add baby corns and cook for 3-4 minutes. Strain and put them into a bowl.
- Heat oil in a non stick pan, add cumin seed and red chillies and saute for 10-20 seconds, till chillies change color.
- Add spring onion whites and sliced onions and fry for 1 minute.
- Add ginger and garlic and keep stirring.
- After 1 minute , add sliced peppers and keep the heat to medium. Saute till peppers are a little soft.
- Add turmeric powder, coriander powder, cumin powder and red chilli powder.
- Give it a good mix and add baby corn, tomato slices, tomato puree and ketchup.
- Saute on medium flame for 1-2 minutes till oil starts separating.
- Add paneer, garam masala, vinegar and salt and mix nicely.
- Add spring onion greens ( save some for garnishing), a little water and cook on medium flame for 1-2 minutes.
- Serve the babycorn and paneer jalfarezi immediately garnished with spring onion greens, chopped green coriander and ginger juliennes.
- Enjoy!!
Please let me know in the comments if you make the recipe or if you have any questions! I would love to answer them!
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