Wednesday, May 28, 2014

Paneer Babycorn Jalfrezie

For today's post I am sharing one of my favorite jalfrezi recipes - Paneer Babycorn Jalfrezi which is an Indian side dish (sabji or dry curry) served with Rice/Naan/Roti/Chapati or any Indian flatbread of choice. Jalfrezi actually means "stir fry" or "hot fry" and it originated as a way to use leftovers by frying meat and veggies in chilli,onions and tomatoes. But over the years Jalfrezi has gained immense popularity and is no longer just a dish to use leftovers but instead a delicacy. You will find many restaurants having variety of jalfrezi dishes on their menu. 

When I first traveled outside India for my work trip to the UK, I experimented with lot of new recipes over the weekends. Some were my own creations & some inspirations. What else can foodies think/do right? During one such experimentation I came across the Paneer Babycorn Jalfrezie recipe by Tarla dalal. It was an instant hit with my friends and ever since then have been making this dish. Over the years I have slightly tweaked the recipe to suit my family and my taste buds. Its such an exotic and colorful dish making it perfect to be on party menu. Infact this was one of the Side dishes for Rhea's birthday party. So had to share it with you all. 

Now to the recipe...

1-2 tbsp oil
1 tsp cumin seeds (zeera)
1/4 tsp asafoetida (hing)
1 tsp grated ginger
1 and 1/2 tsp minced garlic
1 small red onion cut in julienne
1 and 1/2 tbsp of tomato paste (or 1 tomato pureed)
1 tbsp tomato ketchup
250-300 gms of paneer cut into strips lengthwise
10-12 baby corns cut in half lengthwise
2 bellpeppers cut in julienne (have used mixed color)
1/4 tsp turmeric powder
1 tsp kashmiri red chilli powder (or to taste)
1/2 tsp cumin seeds powder
1/2 tbsp coriander powder
1 tbsp lemon juice (or to taste)
salt to taste
2-3 tbsp finely chopped coriander leaves

Heat oil in a vessel and once hot add the cumin seeds and asafoetida. Once the cumin seeds start to splutter add ginger garlic and saute for a minute and then add the onions and saute for 2-3 mins on medium heat. Now add the bell peppers and salt and mix well. Cover and cook until the bell pepper is 3/4 cooked. 

Now add the tomato paste & masala powders : turmeric, red chilli, cumin seeds and coriander. Mix well. Cook for about a min and then add the babycorn. Cover and cook until baby corn is done (approximately 5 mins). Then add the ketchup & paneer and toss gentle so that the paneer gets coated evenly. Cover and cook for about a min. Finally add the lemon juice and coriander leaves and mix well. 

  • Inaddition to babycorn and bell peppers you can also add other veggies of choice like carrorts and green beans etc. 
  • If you like it spicy you can add green chillies (slit lenghtwise or finely chopped) too along with onions. 
  • I have used canned babycorn since fresh were not available to me. Fresh babycorn may take slightly longer to cook so keep checking after every 2 mins. 

That's it, our exotic and delectable Paneer Babycorn Jalfrezi is ready, Serve it hot with Rice/Naan/Roti/Chapati or any Indian flatbread of choice. 
Happy Cooking!!


  1. Breath taking clicks, jalfrezie looks simply out of the world.

  2. looks so inviting and i am ready to have it with hot rumaali rotti

  3. wht a colorful n delicious jalfrezie!!


Thank you for visiting ShwetaintheKitchen.
Your suggestions and appreciations are the best ingredients in ShwetaintheKitchen, do keep the stock flowing :)