View BasketPay For Items
Books, Gifts & Festivals
Never miss an offer...
Best Sellers:
Secure Payments

Recipe for Vegetable Noodles with Karaara SauceClick image to enlarge

Recipe for Vegetable Noodles with Karaara Sauce

Recipe for Vegetable Noodles with Karaara Sauce

(Ref: RCP247)

FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): 0.25


Pin It

Vegetable Noodles as we all know it, is liked by most of them. Why not try it loading with Veggies and Paneer while you spice it up with some Masala Mountain's Coconut based sauce - this tastes unique and delicious!



Preparation Time:

less than 5 min

Cooking Time:

10 - 15 mins


Masala Mountain Karaara Curry Sauce
 Oil - 2 tbsp
 Onions thinly sliced - 1
 Carrots cut lengthwise - 1
 Green Peppers cut lengthwise - 1
 Cabbage shredded - ¼ Cup
 Ginger finely grated - 1 inch
 Black Pepper Powder - ½ tsp
 Salt to taste
 Paneer - ¼ Cup
 Noodles cooked - 2 Cups


• Cook the Noodles according to the instructions on the packet and drain and keep it aside. (a tip to get rid of sticky noodles is - run the drained noodles under tap Water and keep it aside)

• Heat Oil in a wok. To this add the Onions, Carrots, Peppers and stir fry for few minutes.

• Next add the Paneer along with some Salt and Black Pepper.

• Next add about quarter cup of Karaara Sauce and mix well for a minute. Adjust the quantity of the Coconut based Sauce according to your taste.

• Lastly add the cooked noodles and mix well.

• Garnish with some Coriander leaves / Cilantro or Spring Onion greens or just Chillies and serve!

"Dear Spices of India, Once again I'd like to take the opportunity to thank you for your prompt and excellent service in getting my order to me. Every thing arrived in tact and complete and I have to say, the quality of the fresh produce is far superior to any supermarket or grocery shop I have used in the past. I will continue to use you for all my future needs. You are a fantastic company and I wish you all the very best. Kind regards,"

- Mr. Ken Sweeney