A colourful dish of seasonal vegetables with almonds
Preparation Time : 30-40 minutes
Cooking Time : 8-10 minutes
Servings : 4
INGREDIENTS
Almonds, blanched and peeled15-20
Oil 2 tablespoons
Garlic, chopped 3-4 cloves
Ginger, chopped 1/2 inch piece
Button mushrooms, quartered 6-8 medium
Cauliflower, separated into florets 8-10
Carrot, one inch diamonds 1 medium
French beans, one inch diamonds 4-6
Salt to taste
Vegetable stock 2 cups
White pepper powder 1/4 teaspoon
Cornflour/ corn starch 2 tablespoons
MSG 1/4 teaspoon
Green capsicum, one inch diamonds 1 medium
Cottage cheese (paneer), one inch diamonds 100 grams
Chilli oil 1 tablespoon
METHOD
Heat oil in a pan. Add garlic, ginger and mushrooms and stir-fry for a minute. Add cauliflower florets, carrot, French beans and a little salt and continue to stir-fry. Add vegetable stock, white pepper powder and stir. Blend cornstarch in a little water and keep aside. Add blanched almonds and half a cup of water to the pan and cook. Add MSG, capsicum, paneer and stir. Add blended cornstarch and cook for two to three minutes. Drizzle chilli oil and serve hot.
Preparation Time : 30-40 minutes
Cooking Time : 8-10 minutes
Servings : 4
INGREDIENTS
Almonds, blanched and peeled15-20
Oil 2 tablespoons
Garlic, chopped 3-4 cloves
Ginger, chopped 1/2 inch piece
Button mushrooms, quartered 6-8 medium
Cauliflower, separated into florets 8-10
Carrot, one inch diamonds 1 medium
French beans, one inch diamonds 4-6
Salt to taste
Vegetable stock 2 cups
White pepper powder 1/4 teaspoon
Cornflour/ corn starch 2 tablespoons
MSG 1/4 teaspoon
Green capsicum, one inch diamonds 1 medium
Cottage cheese (paneer), one inch diamonds 100 grams
Chilli oil 1 tablespoon
METHOD
Heat oil in a pan. Add garlic, ginger and mushrooms and stir-fry for a minute. Add cauliflower florets, carrot, French beans and a little salt and continue to stir-fry. Add vegetable stock, white pepper powder and stir. Blend cornstarch in a little water and keep aside. Add blanched almonds and half a cup of water to the pan and cook. Add MSG, capsicum, paneer and stir. Add blended cornstarch and cook for two to three minutes. Drizzle chilli oil and serve hot.
