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

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