Baby Corn Jalfrezi

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This Baby Corn Jalfrezi is a tangy, slightly sweet and spicy dish that is easy to prepare and yummy for the palate. Since it has different flavor profiles, this Baby Corn Jalfrezi recipe is perfect for all those times when you want to cook something simple and quickly, but your palate is craving for something fancy. It is vegan too.

baby corn jalfrezi in a white bowl

About Baby Corn Jalfrezi

Jalfrezi (also called as ‘jhal frezi’) is believed to have been originated in Bengal. Basically it is a spicy semi-dry, stir-fried dish that can be made with vegetables or paneer, bell peppers and aromatics.

Other than this Baby Corn Jalfrezi, other varieties can be made of cottage cheese (paneer), mixed vegetables, chicken, etc. Mostly, the dish is finished with some fresh coriander leaves.

In fact various Jalfrezi preparations are popular and served in many Indian restaurants. So, there’s this Baby Corn Jalfrezi along with which the Paneer Jalfrezi too is very popular across the country. This Baby Corn Jalfrezi recipe is my version.

There is a beautiful melange of flavors in this Baby Corn Jalfrezi that come from the spicy, tangy and slightly sweet tones of the dish. The vinegar brings in that extra zing. The bright orange color of the dish not only looks pleasing to the eyes, but is appealing to the taste buds as well.

Nothing comes close to this Baby Corn Jalfrezi when we talk of a dish which is super simple to make, yet is restaurant style. Here, it is just stir-frying of the baby corn, onion and capsicum with dried red chilies and spices, and then slow cooking all of this in the tomato puree.

Not wanting to make it with baby corn? No problem. You can use paneer or tofu in this recipe. Even red and yellow bell peppers or a mix of all the three peppers taste really well in this dish and makes it pretty to look at too.

The best way to savor this Baby Corn Jalfrezi is to pair it with naan, paratha, roti, steamed rice or a pulao of your choice.

Step-by-Step Guide

How to make Baby Corn Jalfrezi

Prep Baby Corn

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

rinsing baby corn in running water

2. Slice each baby corn vertically into 4 pieces.

slicing 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.

slicing capsicum and onion, all ingredients for baby corn jalfrezi

Sauté Aromatics

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

heating oil in a pan

5. Add thinly sliced onions.

adding sliced onions

6. Sauté stirring often till they become translucent on a low to medium-low heat.

sautéing onions in pan till translucent

7. Add the 1 teaspoon ginger-garlic paste. You can also crush to a fine paste, 2 small to medium garlic cloves and 1 inch ginger in a mortar-pestle.

adding ginger-garlic paste in pan

8. Sauté for a few seconds till the raw aroma of both ginger and garlic goes away.

sautéing ginger-garlic paste till raw aroma goes away

9. Add 2 Kashmiri dried red chilies or byadagi chilies (seeds removed) and sauté for 10 to 12 seconds on a low heat.

sautéing dried red chilies in pan

Cook Baby Corn and Capsicum

10. Now, add thinly sliced capsicum (green bell pepper).

adding sliced capsicum

11. Sauté for 2 to 3 minutes.

sautéing mixture in pan

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

adding baby corn and sautéing it in pan

Make Baby Corn Jalfrezi

13. Now, add 1 cup tomato puree. Here I have used homemade Tomato Puree.

adding tomato puree in pan

14. Stir to combine evenly.

stirring the mixture in pan 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 red chili powder, coriander powder, cumin powder and garam masala powder in pan

16. Mix well.

mixing the spice powders well in pan

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

adding sugar and salt in pan

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

cooking baby corn jalfrezi in oan

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

adding water in pan, if required

20. When the curry becomes semi-dry and the baby corn is tender and cooked well, add ½ teaspoon apple cider vinegar or white vinegar.

adding apple cider vinegar to baby corn jalfrezi in pan

21. Stir and mix well.

stirring well the baby corn jalfrezi mixture in pan

22. Garnish with some coriander leaves.

garnishing with coriander leaves

23. Serve the Baby Corn Jalfrezi with steamed rice, Peas Pulao, Ghee Rice or Roti, Paratha or Naan.

baby corn jalfrezi served in a bowl

More Baby Corn Recipes To Try!

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baby corn jalfrezi in a white bowl

Baby Corn Jalfrezi

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.
5 from 7 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine North Indian
Course Main Course, Side Dish
Diet Vegan
Difficulty Level Moderate
Servings 3


  • 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


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


  • Use baby corn that are tender and fresh. Avoid adding baby corn which have gone dry or are wilted. 
  • Adjust the ground spices, sugar, vinegar according to your taste preferences.

Nutrition Info (Approximate Values)

Nutrition Facts
Baby Corn Jalfrezi
Amount Per Serving
Calories 200 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 15mg1%
Potassium 428mg12%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 11g12%
Protein 4g8%
Vitamin A 2047IU41%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 64mg78%
Vitamin E 5mg33%
Vitamin K 9µg9%
Calcium 27mg3%
Vitamin B9 (Folate) 49µg12%
Iron 1mg6%
Magnesium 35mg9%
Phosphorus 89mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Baby Corn Jalfrezi post from the archives first published in June 2013 has been republished and updated on 8 May 2022.

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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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Comments are closed.


    1. I would not suggest as I think the taste and texture will be way too different.

  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.

  2. Hi dassana.. Thank you for these amazing recipes.. Always a treat to try them.. Today m cooking baby corn jalfareji.. can lime be used instead of white vinegar.. running out of vinegar.. Please sugges.

  3. Hey hi I tried dz recipe and as usual it came out very well.. thanku sooo much for posting such recpies.. my daily cooking is based from ur site.. and my family loves it..honestly I hv tried many sites but always sumthng was missing..but hats off to ur site..its a life saver for me..

  4. Today I cooked this recipe and my friend who doesn’t like baby corn, she just loved it. 🙂
    Thanks dassana for this beautiful recipe.

  5. I tried this today.Again one more mouth watering recipe.Deepa likes very much.
    spicy but sweet too.mmmmm.Super Dassana5 stars

  6. Tried this recipie…my Husband n sis in law liked it very was very yummy..thank u so much for d good recipe dassana…5 stars

  7. This looks yumm.. my cousin loves baby corn. He is gonna love this one.