INGREDIENTS
Baby Corn Jalfrezi
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Ginger garlic paste - 1 tablespoon
Dry red chili - 2
Onions - 100 grams
Bell pepper - 100 grams
Tomato puree - 180 grams
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 1/2 teaspoons
Baby corn - 250 grams
Water - 110 milliliters
Apple cider vinegar - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Spring onions - for garnishing
PREPARATION
1. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon ginger garlic paste, 2 dry red chili and saute for 2 - 3 minutes.
2. Add 100 grams onions and fry till translucent.
3. Then, add 100 grams bell pepper and mix it well. Cook for 3 - 5 minutes.
4. Now, add 180 grams tomato puree and mix well. Cook for another 3 - 5 minutes.
5. Add 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon salt, 1 1/2 teaspoons sugar and mix it well.
6. Add 250 grams baby corn and mix it again.
7. Now, 110 milliliters water and mix well.
8. Then, add 1/2 teaspoon apple cider vinegar, 1/2 teaspoon garam masala and mix it well. Cook for 2 - 3 minutes.
9. Garnish with spring onions.
10. Serve.