Back to 4 servings Soup base 2 tablespoons mustard oil or vegetable oil 1 large onion, finely sliced 1 tablespoon ginger and garlic paste 2 medium tomatoes, chopped 1 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon red chilli powder, adjust to taste 6 cups chicken or vegetable stock salt, to taste Meat 250 grams boneless chicken or mutton, cut into bite-sized pieces; optional 1 teaspoon turmeric powder, for marinade 1 teaspoon cumin powder, for marinade 1 tablespoon yogurt, for marinade salt, a pinch, for marinade Vegetables 1 cup shredded cabbage 1 medium carrot, julienned 1 bell pepper, thinly sliced 1 cup chopped spinach Noodles 300 grams egg noodles or rice noodles Garnish 2 green chillies, chopped; for garnish 1 lime, juice of, for garnish fresh coriander, finely chopped, for garnish
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1 Step 1: Marinate the chicken or mutton in the turmeric, cumin, yogurt and a pinch of salt for at least 20 minutes.2 Step 2: Boil the noodles in a separate pot until just tender, rinse in cold water, toss lightly in a little oil and set aside.3 Step 3: Warm the oil in a big pot over medium heat. Add the onion and fry about 8 minutes, until golden. Mix in the ginger and garlic paste and cook for roughly 1 minute, until you can smell it.4 Step 4: Put in the tomatoes along with the turmeric, cumin, coriander, and chilli powder. Cook about 5 minutes, until the tomatoes collapse and the mixture turns thick.5 Step 5: Stir in the marinated meat and brown lightly, stirring now and then, for about 5 minutes. For chicken, cook until no pink remains and the juices run clear; the meat should reach an internal temperature of 165°F (74°C). Mutton should be lightly browned and cooked through.6 Step 6: Pour in the stock, season with salt and bring to a boil, then reduce to a gentle simmer and cook for 20 minutes.7 Step 7: Add the cabbage, carrot, bell pepper and spinach and simmer for 5 to 7 minutes, until the vegetables are tender but still bright.8 Step 8: Taste and adjust the salt and chilli. Squeeze in half the lime juice, keeping the rest for garnish.9 Step 9: Divide the noodles among four bowls and ladle the hot soup over them, sharing out the meat and vegetables evenly.10 Step 10: Top each bowl with coriander, chopped green chillies and a squeeze of the remaining lime. Serve hot, with extra lime or chilli paste on the side.getsaucepan.com/r/7df1f962-96d4-591e-aa9a-55b0807a795c
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