Mushroom corn capsicum jalfrezi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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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.

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