Mexican Spaghetti

 

1. Steam or lightly boil broccoli, set aside. 

2. Heat up oil in a pan. Fry Mexican seasoning and Kashmiri chili powder. Add 4 to 5 tomatoes. Cook, cool, blend to make sauce. Set aside.

3. In the same pan, stir fry red and yellow capsicum with purple cabbage. Just salt and Mexican seasoning. 

4. If you have cooked black beans or canned, keep aside two tablespoons worth. 

5. Boil and drain spaghetti

6. Coat mushrooms/paneer in a slurry of wheat flour with salt and Mexican seasoning, panko crumbs and deep fry. Set aside. 

7. Add everything to a pan, season with salt and Mexican seasoning. Stir fry for a few seconds and serve.