Baby Corn and Paneer Jalfrazie recipe with step by step photos
Other Punjabi Subzis:-
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How to make Baby corn and Paneer Jalfrazie-
Before making the Baby corn and Paneer Jalfrazie, keep all the vegetables ready and keep them aside.
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Heat the oil in a wok/kadhai or a deep non-stick pan and add the spring onion whites to it.Sauté on a medium flame for 1 minute.
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Now, add the bell peppers. We have used all three colors. First add the green capsicum.
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Now, add the red and yellow capsicums as well.
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Mix well and sauté on a medium flame for 2 to 3 minutes, till the capsicum turn a little soft but still have a little crunch.
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Now, add the baby corn. This is diagonally cut and blanched. Blanching is the process of boiling a vegetable till half cooked and then putting it in cold water.
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Then, we add the spices. First add the turmeric powder.
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Also, add the chilli powder.
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Add the coriander-cumin seed powder as well. This will give an earthy taste to Baby corn and Paneer Jalfrazie.
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Add the tomatoes as well.
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Now, add the tomato ketchup for a slightly sweet taste.
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Also, add the tomato purée. This is simply made by boiling the tomatoes, peeling off their skin and then blending them into a smooth puree. Mix well and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally. We have a recipe on how to make tomato puree at home that you can check out.
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Now, add the paneer which has been cut into strips.
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Add garam masala for a smoky, indian flavor in the Baby corn and Paneer Jalfrazie.
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Also, add vinegar.
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Add the sugar to balance the sourness from the vinegar and the tomatoes.
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Finally, add the salt to taste to the Baby corn and Paneer Jalfrazie.
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Mix or toss gently as you do not want the paneer to break and cook on a medium flame for 1 minute.
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Add the spring onion greens now.
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If the Baby corn and Paneer Jalfrazie is too dry, add a little water. Mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
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Serve the Babycorn and Paneer Jalfrazie immediately garnished with spring onion greens.