3 cups small cauliflower florets
2 carrots, cut into thin coins
12 green beans, cut into 1/4-inch pieces
2 tbs oil, plus 1/2 tsp for frying cashews
1 tsp mustard seeds
3 cardamom pods
1 1/2 tsp cumin seeds
2 cinnamon sticks
2 bay leaves
6 cloves garlic, minced
1-inch piece ginger, minced
2 shallots, chopped
1 green chile, slit with seeds and ribs removed
2 Tbs tomato paste
1 tsp dried fenugreek leaves
2 tsp salt
2 1/2 tsp garam masala
1 1/2 tsp ground cumin
1/4 tsp turmeric
1 pinch sugar
2 Tbs butter
1/2 tsp dried red chile flakes
1 tsp cumin seeds
1 bag rice noodles (200 grams)
1. Blanch the cauliflower in boiling water for 3 minutes then remove and set aside. Add the carrots and beans to the water and blanch for 2 minutes then set aside.
2. Heat the oil in a pot then add the mustard seeds. When they start to pop add the cardamom pods, cumin seeds, cinnamon sticks, cloves and bay leaves and fry for a minute, until the aroma rises. Add the garlic, ginger and shallots. Fry until the shallots turn translucent then add the slit green chile. Fry for two more minutes. Add the tomato paste, 1/2 cup water, fenugreek leaves, salt, garam masala, ground cumin, turmeric and sugar. Boil for a minute then reduce the heat to low and add the cooked vegetables. Cook until the cauliflower is tender.
5. Garnish with cilantro sprigs.
Everyone loves to eat noodles! They are popular in every cuisine around the world. What could be better than swapping out rice for noodles in a traditional Indian recipe? I use store bought rice noodles which cook in a matter of minutes rather than making them from scratch to save time. Homemade rice noodles, called sevai, are easy to make. I use an assortment of blanched vegetables to accelerate the cooking process. The essence of this recipe comes from the seasonings and tomato paste which create a light sauce for the cooked noodles.
3. In a small skillet, heat the remaining oil. Fry the cashews until they are golden brown then add to the pot.
4. Cook the rice noodles according to the package directions. Drain and rinse well then add to the vegetables. Mix well. Cook for a few more minutes so the flavors can be absorbed into the noodles. Adjust the salt as needed.
- This dish is served as an entrée so it is served with just raita, pickle and pappadams.