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PrintCUMIN-SCENTED VEGETABLES WITH TOASTED ALMONDS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil and butter in a wok or large pan and add the crushed coriander seeds, white cumin seeds and dried red chillies.
- Add the shredded cabbage and mange touts to the spices in the pan and stir-fry for about 5 minutes or until the cabbage starts to turn crisp.
- Add the fresh red chillies and baby corn cobs to the pan and season with salt to taste. Stir-fry for 2 more minutes.
- Garnish with the toasted almonds and fresh coriander and serve hot.
INGREDIENTS
- 2 tablespoon Cooking oil
- 50 grams butter
- ½ teaspoon crushed coriander seeds
- ½ teaspoon white cumin seeds
- 6 dried red chillies
- 75 grams savoy cabbage, shredded
- 12 mangetouts
- 4 fresh red chillies, seeded and sliced
- 14 baby corn cobs, halved
- Salt, to taste
- 25 grams flaked almonds, toasted, to garnish
- 25 grams chopped fresh coriander, to garnish
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