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Mushroom corn capsicum jalfrezi Recipe

Mushroom corn capsicum jalfrezi is a popular Indian Starter
Author :
 
On :
Monday, 10 July, 2017
Category :
Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup - mushroom, chopped (khumb)
  • 1/2 cup - boiled Corn kernels
  • 1 tomato, sliced
  • 2 chopped Spring onion greens
  • 2 sliced Spring onion whites
  • 1 cup - paneer, cut into 1-inch strips
  • 1 green capsicum, sliced
  • 1 tbsp - Tomato ketchup
  • 1 tbsp - Tomato puree
  • 1 tsp - Vinegar
  • 1/4 tsp - Turmeric powder
  • 1/2 tsp - chilli powder
  • 1/2 tsp - coriander-cumin seeds powder
  • 1/2 tsp - Garam Masala
  • 1/4 tsp - Sugar
  • 1 tbsp - chopped coriander (dhania)
  • 1 tsp - oil
  • Salt to taste
  • How to Make Mushroom corn capsicum jalfrezi:

    1. Heat oil in a kadai.
    2. Add spring onion whites and saute.
    3. Add mushroom and saute.
    4. Follow with capsicum, paneer, chopped tomato and corn stir frying on moderate heat for 5 mins.
    5. Add turmeric powder, chilli powder, coriander-cumin seeds powder, sugar, salt, tomato puree and ketchup and cook for 3 mins.
    6. Add vinegar and spring onions greens and give a final stir.
    7. Serve garnished with chopped coriander.




     

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