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PrintCUMIN-SCENTED VEGETABLE CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Add the crushed coriander seeds, cumin seeds and dried red chilies into a large pan with oil. Stir-fry for at least 20 seconds.
- Add the shredded cabbage and snow peas to the spices in the pan and stir-fry for about 5 minutes, until the cabbage starts to turn crisp.
- Add the fresh red chilies and baby corn cobs to the pan and season with salt to taste. Stir-fry for 5 more minutes.
- Garnish with the toasted almonds and fresh coriander, and serve hot with classic pulao.
INGREDIENTS
- 1 tablespoon Cooking oil
- 50 grams butter
- ½ teaspoon crushed coriander seeds
- ½ teaspoon white cumin seeds
- 6 dried red chilies
- 1 small savoy cabbage, shredded
- 10 -12 snow peas (mangetouts)
- 3 fresh red chilies, seeded and sliced
- 12 baby corn cobs, halved
- Salt
Garnish
- 25 grams, flaked (sliced) almonds, toasted
- 20 grams, chopped fresh coriander
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