Baby Corn Jalfrezi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Baby corn and bell peppers in a tangy-spicy tomato jalfrezi sauce — wok energy with measured oil.
Jalfrezi started as a way to use leftovers in a quick stir-fry, and baby corn is a good fit because it stays crunchy under high heat. This is the dry, tomato-peppery restaurant style, made with very little oil.
Ingredients
How to Make It
Sauté aromatics; add tomato sauce spices.
Stir-fry vegetables and baby corn on high heat.
Finish tangy-spicy; serve hot.
Nutrition per serving
* Approximate values per serving
Health Benefits
Vegetable-heavy stir with little oil. Skip excess soy for a cleaner plate.
Keeping the vegetables crisp means they hold their texture and water, so you do not need a thick gravy to carry the dish.
Pro Tips
- →High heat, quick cook.
- →Keep peppers crisp.
- →Balance sweet-tangy.
- →Slice the baby corn lengthwise so it cooks fast and takes up the sauce.
- →Keep the heat high and do not cover the pan, steam softens the vegetables.
- →Add the vinegar and soy at the end and taste before adding salt.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add paneer.
- 2Dryish version.
- 3Add cubes of paneer in the last two minutes for a more filling plate.
Frequently Asked Questions
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