Vegetables in Mustard Sauce
by Tarla Dalal
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Added to 68 cookbooks
This recipe has been viewed 21487 times
If you love the peppy pungent flavour of mustard, then this recipe is just the right thing for you! A colorful and multi-textured array of veggies like baby corn, broccoli and carrot along with cottage cheese for more fun, is cooked in Chinese white sauce that is excitingly flavoured with mustard paste.
Combining white sauce with mustard paste served two purposes – the white sauce balances the flavour of the mustard very well and also gives it a rich and luscious mouth-feel. With its fabulous flavour and awesome mix of veggies, Vegetables in Mustard Sauce is a sure-shot winner.
Stir Fried Broccoli, Baby Corn with Almonds and Broccoli and Paneer in Lemon Coriander Sauce are other variations made in a base of Chinese white sauce.
- Heat the oil in a deep non-stick pan, add the baby corn, broccoli, and carrot and sauté on a medium flame for 2 minutes.
- Add the paneer, mix gently and sauté on a medium flame for 1 minute.
- Add the chinese white sauce, mustard paste, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Serve immediately.
Nutrient values per serving
|Vitamin A||708.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||15.4 mg|
|Folic Acid||26 mcg|
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