Ingredients:

• For Noodles:
• 1.5 cups – boiled noodles, kept warm and drained
• 1/2 cup – moong Bean sprouts
• 1 tbsp – Butter
• salt to taste
• For Veg Korma:
• 1/2 cup – Coconut Milk
• 1/2 cup – whole Milk
• 2 – Green chillies
• 2 – Red Chillies
• 4 flakes – garlic, peeled
• 1 – large potato, boiled
• 1 cup – mixed, boiled vegetables
• 2 – tomatoes, boiled, pureed and strained
• 1 – capsicum, chopped into chunks
• 2 – onions, chopped
• 1 tbsp – coriander, finely chopped
• 1/2 cup – fresh Cream
• 5 to 6 – cashews
• 1-inch stick – Cinnamon
• 2 – Cloves
• 1 – Bay Leaf
• 2 to 3 – peppercorns
• 1/2 tsp – Cumin seeds
• 1/2 tsp – mustards seeds
• 2 tbsp – Ghee or oil
• salt to taste
• For Cabbage:
• 1 cup – cabbage, chopped
• 1 – green chilli, chopped
• 1/2 – tomato, chopped
• 1/2 – onion, chopped
• 1 tbsp – coriander, chopped
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Amchoor (dried mango) powder
• 1/2 tsp each – cumin, Mustard Seeds and Urad Dal
• 2 to 3 pinches – Asafoetida
• 1 tbsp – oil
• salt to taste
• For Puri:
• 1 cup – flour
• 1 tsp – Ghee or oil
• oil to deep fry
• salt to taste

Method:

1. For Veg Korma:
2. Dry roast cinnamon, pepper, cloves, bay leaf and cumin.
3. Grind to a fine powder and keep aside.
4. Stir fry onion in 1 tsp ghee till transparent.
5. Grind together tomato, red chilli, half of the fried onions and garlic to a paste.
6. Grind cashews to a powder and keep aside.
7. Heat remaining ghee and fry potato chunks till golden. Drain and keep aside.
8. Fry capsicums, drain and keep aside.
9. Add mustard seeds and allow to splutter.
10. Add mixed vegetables, stir for a minute, then add ground spices and mix.
11. Add fried onions, ground paste, cashew powder, coconut milk, milk and stir till it starts to boil.
12. Add fried vegetables and simmer. To thicken stir in fresh cream and bring back to boil to a thick gravy.
13. keep hot till required.
14. For Cabbage:
15. Heat oil in a heavy pan. Add seeds and dal, allow to splutter.
16. Add asafoetida and green chilli and stir. Add cabbage and sprinkle a few drops of water.
17. Stir gently and add all other ingredients. Do not stir.
18. Cover and simmer for a minute or two and take off from fire.
19. Mix very well.
20. For Noodles:
21. Boil noodles in hot water as per manufacturer’s instructions.
22. Do not overcook them, or they will get mushy.
23. Put sprouts in boiling water for 2-3 minutes, drain and keep aside.
24. Heat butter. Add sprouts and toss for a minute. Then take off from fire.
25. Toss into noodles and mix gently.
26. For Puri:
27. Make dough from ingredients and deep fry.
28. To serve:
29. Serve vegetable korma in a small bowl next to noodles.
30. Pile cabbage at other end.
31. Arrange puris next to cabbage.

Recipe courtesy of Saroj Kering