Spicy Indian Vegetable Salad

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 180
• Protein: 5 g
• Carbs: 17 g
• Fat: 9 g

Ingredients

• 300 g Cauliflower ( small florets )
• 200 g Carrot ( 1cm cubes )
• 200 g Potato ( 1cm cubes )
• 100 g Green peas ( shelled )
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp Turmeric powder
• 1 pinch Hot pepper en poudre
• 2 tbsp yogurt Indian
• 1 tbsp Lime juice
• 1 tsp Chaat Masala

Instructions

1. Vegetable preparation

   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. Blanching

   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. Toasting spices

   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. Coating and finishing

   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.

Chef's tips

• 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.

Storage

Store in the fridge for 24 hours, but it loses its crunch over time.