How to make Almond Vegetables -

A medley of vegetables and almonds cooked the Chinese way.

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Almonds (आलमंड/बादाम), Carrots (गाजर)

Cuisine : Chinese

Course : Main Course Vegetarian

Almond Vegetables

Almond Vegetables Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Almond Vegetables Recipe

  • Almonds blanched and peeled 15-20

  • Carrots 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

  • Paneer (cottage cheese) 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


Step 1

Mix cornflour 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.

Step 2

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.

Step 3

Stir in the cornflour mixture and cook on high heat for about two minutes or until the sauce thickens, stirring occasionally. Stir in coriander leaves, drizzle chilli oil on top and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.