New Update
| Main ingredients | Potatoes, Carrots, Cauliflower, Green peas, Yogurt, Honey, Black salt, Green chillies, Fresh cream, Fresh coriander sprig |
| Cuisine | Fusion |
| Course | Salad |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium potatoes, cut into small cubes
- 2 medium carrots, peeled, and cut into small cubes
- 250 grams cauliflower, separated into small florets
- ¾ cup shelled green peas
- Salt to taste
- 1 cup yogurt, whisked
- 2 tablespoons honey
- ½ teaspoon black salt
- 2 green chillies, finely chopped
- ¼ cup fresh cream
- Fresh coriander sprigs for garnish
Method
- Heat water in a deep pan, add salt, mix and bring the water to a boil.
- Add potatoes and cook for 2 minutes. Add carrots and cauliflower, mix and continue to boil for 5-6 minutes. Add green peas, mix and cook for 2-3 minutes.
- Drain the vegetables and refresh in iced water. Drain again and transfer them into a bowl.
- Take yogurt in a large bowl, add salt, honey, black salt, green chillies and fresh cream and mix till well combined.
- Add the boiled vegetables and mix well.
- Transfer into a serving bowl, garnish with coriander sprig and serve chilled.
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