Baby Corn Jalfrezi

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Baby corn jalfrezi recipe with step by step photos – tangy, slightly sweet and spicy that is how I will describe this baby corn jalfrezi. A vegan recipe.

baby corn jalfrezi

This bright orange color dish not only looks pleasing to the eyes but also is appealing to the taste buds.

Jalfrezi dishes are popular recipes served in many Indian restaurants. So there is baby corn jalfrezi, vegetable jalfrezi or Paneer Jalfrezi in the vegetarian category. I have read that jalfrezi dishes originated during British rule in the West Bengal region of India.

The baby corn jalfrezi recipe is easy and basically is stir-frying the veggies and then slow cooking them in the tomato puree.

You can also add paneer or tofu in this dish. I have used green bell pepper but red or yellow bell peppers would equally look good and taste also good in this dish.

You can have this baby corn jalfrezi with rice or naan or roti or paratha.

How to make baby corn jalfrezi

1. Rinse 200 to 250 grams of baby corn a couple of times in running water.

rinse baby corn in water

2. Slice each baby corn vertically into 4 pieces.

Slice each baby corn vertically into 4 pieces

3. Thinly slice 1 medium sized capsicum (green bell pepper) and 1 medium-sized onion. Measure and keep all the ingredients ready.

sliced capsicum and onion

4. Heat 2 tablespoons oil in kadai or wok or a pan.

Heat 2 tablespoons oil in kadai

5. Add thinly sliced onions.

Add thinly sliced onions

6. Saute till they become translucent.

saute onions

7. Add the ginger-garlic paste made from 2 garlic + ½ inch ginger. You can either pestle them on a mortar or grind them in a mixer.

Add the ginger-garlic paste

8. Sauté till the raw aroma goes away.

saute the ginger-garlic paste

9. Add 2 Kashmiri dry red chilies or byadgi dry red chilies and sauté for 10 to 12 seconds.

Add 2 Kashmiri dry red chilies

10. Now add thinly sliced capsicum.

adding sliced capsicum

11. Sauté for 2 to 3 minutes.

saute jalfrezi mixture for 2 to 3 minutes

12. Add the baby corn and sauté for 2 to 3 minutes.

adding baby corn and saute it

13. Now add 1 cup tomato puree.

adding 1 cup tomato puree

14. Stir well.

stir well

15. Add ½ teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ¼ to ½ teaspoon garam masala powder.

adding spice powders for baby corn jalfrezi recipe

16. Mix well.

mix baby corn jalfrezi mixture

17. Also, add 1 to 1.5 teaspoon sugar and salt as required.

add sugar and salt

18. Cook the baby corn in the tomato puree for 10 to 12 minutes.

cooking baby corn jalfrezi

19. If the liquids dry up, then add ¼ or ½ cup water and continue to cook.

add water if required

20. When baby corn jalfrezi curry becomes semi-dry, add ½ teaspoon apple cider vinegar or white vinegar.

add ½ teaspoon apple cider vinegar

21. Stir well.

stir

22. Garnish with some coriander leaves.

garnish baby corn jalfrezi with coriander leaves

23. Serve the Baby Corn Jalfrezi with rice or naan.

baby corn jalfrezi recipe
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baby corn jalfrezi recipe

Baby Corn Jalfrezi

5 from 4 votes
This baby corn jalfrezi is tangy, slightly sweet and spicy to taste.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine North Indian
Course: Main Course, Side Dish

Servings 3 to 4
Units

Ingredients

  • 200 to 250 grams baby corn
  • 1 medium sized capsicum (green bell pepper or shimla mirch)
  • 1 medium sized onion
  • 2 dry red chilies - you can use kashmiri chili or bedgi chili
  • 2 garlic + ½ inch ginger - crushed or made in a paste
  • ½ teaspoon red chili powder
  • 1 teaspoon coriander powder (ground coriander)
  • 1 teaspoon cumin powder
  • ¼ or ½ teaspoon garam masala powder
  • 1 cup tomato puree
  • ½ teaspoon apple cider or white vinegar
  • 2 tablespoon oil
  • 1 or 1.5 teaspoon regular sugar or organic unrefined cane sugar or as required
  • salt as required
  • some coriander leaves for garnishing
  • ¼ or ½ cup water

Instructions

  • Slice each baby corn vertically in to 4.
  • Thinly slice the capsicum and onions.
  • Heat oil in kadai or wok or a pan.
  • Add the onions and saute till they become translucent.
  • Add the ginger garlic paste and saute till the raw aroma goes away.
  • Add the dry red chilies and saute for 10-12 seconds.
  • Now add the capsicum and saute for 2-3 minutes.
  • Add the baby corn and saute for 2-3 minutes.
  • Now add the tomato puree and stir.
  • Add red chili powder, coriander powder, cumin powder and garam masala.
  • Also add salt and sugar
  • Cook the baby corn in the tomato puree for 10-12 minutes.
  • If the liquids dry up, then add ¼ or ½ cup water and continue to cook.
  • When the curry becomes semi-dry, add the vinegar.
  • Stir and serve the baby corn jalfrezi garnished with coriander leaves.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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21 Comments

  1. Hi Dassana,

    Please share can we cook babycorn jalfarezi in tomato made in paste form at home instead of tomato puree,like would that cause the taste to be different ? I wouldrequest if you can reply now as I am planning to cook it today.
    Meanwhile I am still cooking other veggies and desserts from your website.

    Thank you,thanks a lot

    1. megha, you can. but do make sure that the paste is not very concentrated. if the paste is concentrated then add less paste.

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