| 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
A Message from our Provider:
“Can’t change? Jesus frees us”