This Baby Corn Jalfrezi is a tangy, faintly sweet and spicy dish that is easy to prepare and yummy for the palate. Simple to make but delicious.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course, Side Dish
  • Cuisine: North Indian

Ingredients

  • 200 to 250 grams baby corn
  • 1 capsicum ((green bell pepper), medium-sized)
  • 1 onion (medium-sized, or ½ cup thinly sliced onions)
  • 2 dried red chilies (- you can use Kashmiri chili or byadagi chili, seeds removed)
  • 1 teaspoon ginger garlic paste (or 2 small to medium garlic cloves and 1 inch ginger, crushed or made to a paste in a mortar-pestle)
  • ½ teaspoon red chili powder (or cayenne pepper)
  • 1 teaspoon coriander powder ((ground coriander))
  • 1 teaspoon cumin powder ((ground cumin))
  • ¼ or ½ teaspoon garam masala
  • 1 cup tomato puree
  • ½ teaspoon apple cider vinegar (or white vinegar)
  • 2 tablespoons oil
  • 1 or 1.5 teaspoon regular sugar (or raw sugar)
  • salt (as required)
  • ¼ or ½ cup water
  • 2 to 3 tablespoons chopped coriander leaves (- for garnish)

Method

  1. Chop each baby corn vertically into 4 slices.
  2. Thinly slice the capsicum and onions.
  3. Heat oil in kadai, wok or pan.
  4. Add the onions and sauté till translucent stirring often on low to medium-low heat
  5. Add the ginger-garlic paste and sauté till the raw aroma goes away.
  6. Add the dried red chilies and sauté for 10 to 12 seconds on a low heat.
  7. Now, add the capsicum and sauté for 2 to 3 minutes on low to medium-low heat.
  8. Add the baby corn and sauté for 2 to 3 minutes.
  9. Now, add the tomato puree and stir to mix.
  10. Add red chili powder, coriander powder, cumin powder and garam masala powder.
  11. Also, add salt and sugar.
  12. Cook the baby corn in the tomato puree for 10 to 12 minutes.
  13. If the liquids dry up, add ¼ or ½ cup water and continue to cook.
  14. When the baby corn has cooked well and the curry becomes semi-dry, add the vinegar. Mix again.
  15. Serve the Baby Corn Jalfrezi garnished with coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.