Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
