Spicy Indian Vegetable Salad
Ingredients
- 300 gCauliflower (small florets)
- 200 gCarrot (1cm cubes)
- 200 gPotato (1cm cubes)
- 100 gGreen peas (shelled)
- 2 tbspghee
- 1 tspmustard seeds
- 1 tspTurmeric powder
- 1 pinchHot pepper en poudre
- 2 tbspyogurt Indian
- 1 tbspLime juice
- 1 tspChaat Masala
Method
Colorful vegetables with a firm bite, coated in clarified butter and toasted spices. The heat of the chili is instantly balanced by the sharp acidity of lime.
- 1
Cut the cauliflower into small florets. Dice the carrots and potatoes into regular 1 cm cubes. The pieces should be uniform for even cooking.
- 2
Plunge the vegetables into boiling salted water. Blanch them for a few minutes: they should be tender in the middle but still have a slight bite. Refresh immediately in ice water to set the color.
- 3
In a skillet, heat the ghee. Add the mustard seeds; when they start to crackle and release their aroma, add the turmeric and chili powder. The fat should turn a bright yellow and fill the kitchen with fragrance.
- 4
Add the drained vegetables to the skillet. Mix vigorously so the spiced butter coats every piece. Off the heat, sprinkle with chaat masala, then bind with the Indian yogurt and lime juice for creaminess.
Frequently asked questions
How do you get this dish right?
- Do not overcook the vegetables; they must stay 'al dente' to keep their structure.
- The secret is in the crackling of the mustard seeds: if they don't pop, the ghee isn't hot enough.
How long does this dish keep?
Store in the fridge for 24 hours, but it loses its crunch over time.
