| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, Vegetarian, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | oz | Cauliflower florets |
| 3 | oz | Carrots, julienned |
| 1 | Green pepper, diced | |
| 4 | oz | Green peas |
| 4 | oz | Almonds |
| 2 | oz | Cashews |
| 1 | md | Onion, chopped |
| 1/2 | c | Water |
| 1/2 | c | Vegetable oil |
| 2 | ts | Black pepper |
| 2 | ts | Chili powder |
| 1 | lg | Potato, boiled & diced |
| 1 | lg | Tomato, diced |
| 2 | ts | Mint |
| Salt, to taste |
INSTRUCTIONS
Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking. Set aside. Grind the almonds, cashews, and onions with water to create a smooth paste. In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes. Add the pepper and chili powder, then the blanched vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese). Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings. From: The Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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