Almond Vegetables

A medley of vegetables and almonds cooked the Chinese way.


  • Almonds, blanched and peeled- 15-20
  • Carrot, cut into 1 inch diamonds- 1 medium
  • French beans, cut into 1 inch diamonds- 4-6
  • Cauliflower, separated into florets- 1/4 medium
  • Button mushrooms, quartered- 6-8
  • Green capsicum, cut into 1 inch diamonds- 1 medium
  • Cottage cheese (paneer), cut into 1 inch diamonds- 100 grams
  • Cornflour/ corn starch- 2 tablespoons
  • Oil- 2 tablespoons
  • Ginger, finely chopped- 1/2 inch piece
  • Garlic, finely chopped- 3-4 cloves
  • Vegetable stock- 2 cups
  • Salt to taste
  • White pepper powder- 1/4 teaspoon
  • MSG- 1/4 teaspoon
  • Fresh coriander leaves, chopped- 1 tablespoon
  • Chilli oil- 1 tablespoon


Mix corn flour in quarter cup of water. Heat oil in a wok, add ginger, garlic and stir-fry half a minute. Add carrot, French beans, cauliflower and mushrooms and stir-fry two minutes. Add vegetable stock and bring it to a boil. Reduce heat and simmer for a couple of minutes. Add almonds, cottage cheese, capsicum, salt, white pepper powder and MSG. Stir in the corn flour mixture and cook on high heat for about two minutes or until the sauce thickens, stirring occasionally. Stir in coriander leaves, drizzle chili oil on top and serve hot.

Recipe Contributed By:

Vandan Dasgupta



Time Taken: 15 minutes





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