Ingredients:

• 1 cup -cooked spaghetti
• 1 – yellow capsicum, deseeded, diced
• 1 – red capsicum, deseeded, diced
• 5 – salad leaves, even sized
• 1 – Potato boiled, diced into cubes
• 1 sprig – spring onions, chopped into inch sized pieces
• 1 stem – Leeks finely chopped
• 1 – baby corn, boiled, chopped into fingers (optional)
• 50 g – Paneer diced
• For dressing:
• 1 tsp – Lemon juice
• 1 tsp – Sugar
• 1 tbsp – white Vinegar
• 1/4 tsp – Cumin seeds crushed
• 1/4 tsp – mustard seeds, coarsely crushed
• 1/2 tsp -dried red chillies, crushed
• salt to taste
• For seasoning:
• 1 tbsp – soya sauce
• 1 tsp – Brown sugar
• 1 tbsp – brown Vinegar
• 1 tsp – Green chilli sauce
• 1 – Onion sliced into thin rings
• 2 flakes – garlic, crushed
• 2 tbsp – Olive oil
• salt to taste
• Other ingredients:
• 1/2 cup – Paneer grated
• 1 tsp -ginger, sliced like matchsticks
• 1 sprig – Mint leaves

Method:

1. Heat oil in a non-stick pan.
2. Add onion rings, stir-fry till transparent.
3. Add garlic, brown sugar, sauces, brown vinegar.
4. Stir, add cooked spaghetti, toss to blend evenly. Set aside.
5. Mix all ingredients for dressing and shake well.
6. Place all vegetables, except salad leaves, in a large bowl.
7. Drizzle dressing over them, toss to blend flavours.
8. Take a large flat plate. Arrange salad leaves to cover plate.
9. Make a ring of seasoned, warm spaghetti.
10. Pile tossed vegetables inside ring.
11. Garnish with grated paneer, ginger matchsticks, mint leaves.

Recipe courtesy of Saroj Kering