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09 January 2013,02:36 by

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Slicing the carrots into thin batons helps them cook quickly. This dish has a crunchy texture and uses only a few whole spices.
Serves :

Preparation Method :

  • Cut the carrots into thin batons about 2.5 cm / 1 inch long. Separate the cauliflower into small florets.
  • Heat the oil in a karahi, wok, or heavy pan and add the bay leaf, cloves, cinnamon stick, cardamom pods, and peppercorns.
  • Stir-fry quickly over medium heat for 30 - 35 seconds, and then add the salt.
  • Add the carrot batons and cauliflower florets and continue to stir-fry for 3 - 5 minutes.
  • Add the peas, lemon juice, and chopped coriander and fry for further 4 - 5 minutes.
  • Serve garnished with the whole coriander leaves.


  • 2 large carrots
  • 1 small cauliflower
  • 1 tablespoon Cooking oil
  • 1 bay leaf
  • 2 cloves
  • 1 small cinnamon stick
  • 2 cardamom pods
  • 3 black peppercorns
  • 1 teaspoon salt
  • 50 grams frozen peas, thawed
  • 2 teaspoons lemon juice
  • 1 tablespoons chopped fresh coriander (cilantro), plus fresh leaves to garnish

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