Indo-Chinese Chili Garlic Mixed Vegetables
A variety of vegetables go into this Indo-Chinese stir-fry recipe that's great on the side with chapatis, noodles or fried rice.
Servings: 4
Equipment
- Kadhi or skillet
Ingredients
- 100 g Paneer
- 100 g Boiled sweet corn
- 2 Tomatoes
- 100 g Capsicum
- 100 g Cauliflower
- 100 g Beans
- 1 Onion
- 2 cloves Garlic
- 1/4 tsp Salt (adjust to taste)
- 2 tbsp Chili garlic sauce
- 1 tsp Tomato ketchup
- 1 tbsp Oil - 1 tablespoon
Instructions
Prep the vegetables
- Crush garlic. Chop onions into 1/2 inch cubes.
- Cut beans and bell peppers into 1-inch sticks, and cauliflower into bite-sized florets.
- Cut the paneer into 1/2 inch cubes, and each tomato into 16 pieces (cross-wise quarters from top to tip, then 4 slices horizontally).
- If using frozen sweet corn, thaw it to room temperature.
Cook the vegetables
- Heat a tablespoon of oil in a skillet or kadhai.
- On high heat, add garlic and onions and fry till translucent.
- Tip in chopped beans and cauliflower florets. Stir-fry for 5 minutes.
- Then add chopped tomatoes and bell peppers. Mix well.
- Add boiled sweet corn next. Stir fry for another 5 minutes.
Add the condiments
- Add to the pan two tablespoons of chili garlic sauce and a teaspoon of tomato ketchup.
- Mix well and cook for 2 minutes, then add paneer cubes and salt to taste.
- Combine everything together, then turn off the heat. Chili garlic mixed vegetables is ready to serve.
Notes
To keep the vegetables crisp in this dish, cook over high heat, avoid overcrowding the pan, and add salt only towards the end of cooking.