By Rajan Bhattacharya
July 10, 2024
Discover the flavours of the Himalayas with this simple and delicious vegetable thukpa recipe. This noodle soup dish is packed with fresh veggies and aromatic spices.
1 pack of noodles 2 tablespoons of mustard oil 1 cup chopped onion 3 green chilli peppers, chopped 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root 1 tablespoon finely chopped lemongrass 1 teaspoon ground cumin ½ teaspoon ground turmeric 1 large green bell pepper, chopped
2 cups of vegetable broth ½ cup chopped tomatoes ½ cup plain yoghurt 4 teaspoons of soy sauce ½ teaspoon ajwain 1 bay leaf Salt and ground black pepper 1 pack of fresh spinach 1 tablespoon chopped fresh cilantro
Boil noodles in salted water until tender. Heat mustard oil in a saucepan.
Fry onions until light brown. Add chillies, garlic, ginger, lemongrass, cumin, and turmeric; sauté for a minute.
Add broth, tomatoes, yoghurt, soy sauce, ajwain, bay leaf, salt, and pepper; cook until vegetables are tender.
Add noodles and simmer for 3 minutes, then stir in spinach and cook. Garnish with chopped cilantro.