Cook Indian Vegetable Stew

We had bought lot of vegetables form the market so we decided to Cook Indian Vegetable Stew! Thanks to my mom for this wonderful recipe. Its easy to make this Cook Indian Vegetable Stew. The best part is Indian Vegetable Stew is healthy, mouthwatering, delicious and the most awesome recipe I have tasted and made till date. My pet and my dad both loved this Indian Vegetable Stew as it consist of corn. Fortunately my pet loves corn so ate the stew quietly 🙂 without cribbing for non vegetarian food.

There are lot of variations to make Indian vegetable stew. Mostly its cooked in Coconut milk. Now let me explain you there are two kinds of coconut milk Thick coconut milk and Thin coconut milk. Next question would be how would you differentiate between them. Let me answer you first grate fresh coconut. Take the fresh grated coconut grind into a processor with little water. Take a mesh strainer and extract the milk Or squeeze with your hand and strain the coconut on strainer. This is your thick coconut milk.

Now take the leftover coconut pulp and grind into the processor with /2 cup water. Again squeeze on the strainer and extract the milk. This would be your thin coconut milk. Also the leftover coconut pulp can be utilized in vegetable paste. This way you could use the coconut entirely and add more flavor to your food. Hope this description of coconut helps you further in cooking!

Total Time: 25 mins

Serves: 7 to 8 people

Ingredients:

1. 2 cups thick coconut milk
2. 1.5 thin coconut milk
3. 3 tbsp leftover coconut pulp
4. 2 tbsp ghee (clarified butter) Or oil
5. 6 to 7 mushrooms chopped into medium size
6. 1 cup par boiled corn
7. 1 cup par boiled peas
8. 2 carrots chopped into cubes
9. 8 to 10 french beans chopped
10. 1 potato chopped into cubes
11. 1 onion chopped (1/2 for paste and 1/2 for curry)
12. 1 tomato chopped
13. 1.5 inch ginger chopped
14. 2 green chilies
15. 15 garlic cloves
16. 3 tbsp coriander leaves
17. 2 bayleaves
18. 4 to 5 cloves
19. 2 to 3 sweetspice
20. 1 mace
21. 5 to 6 peppercorns
22. 1 cinnamon stick
23. 1 green cardamom
24. 1 tbsp dhaniya powder (coriander seed powder)
25. 1 tbsp jeera powder (cumin seed powder)
26. 1 tbsp red chili powder
27. 10 cashewnuts
28. 100 gms yogurt
29. 1 cup water
30. Salt as required

Method:

Firsty parboil peas and corn seperately. Keep them aside.

Chop mushrooms and keep them immersed in water.

Chop all veggies like carrots, beans, potatoes, carrots. Keep them aside.

Now chop ginger, garlic, chilies, tomatoes, coriander leaves, leftover meat of coconut and 1/2 onion for paste. Combine all of them and grind into a processor.

Also add few coriander leaves and grind until smooth paste is formed.

Take a big wok Or vessel add oil. Once hot saute bayleaves, peppercorn, sweet spice, cloves, cardamom, mace and cinnamon. Saute for a minute on medium heat.

Add chopped onion along with cashew nuts. Saute them for a minute more.

Once onion is light brown add the vegetable paste along with thin coconut milk. Saute 2 to 3 mins until it gives bubbles.

Add dhaniya, jeera and red chili powder. Mix all of them well.

It’s time to add yogurt. Stir well.

Combine all chopped veggies (carrots, mushrooms, potatoes, french beans, parboiled peas and corn). Add water as consistency required.

Cover with a lid and let it cook for 5 mins on low heat.

Remove the lid and add salt.

Cover again and let it simmer for another 3 to 4 mins. Keep stirring in between.

Finally add thick coconut milk and cover again for another 3 to 4 mins. Check the seasoning and if potatoes are cooked. Your Indian Vegetable Stew is ready.

Serve hot garnish with coriander leaves. Club with rice or hot parathas.

Tip:

• You could add any veggies of your choice like aubergines, pumpkin, ladies finger, paneer, tofu.
• Also my non veg readers can add shredded chicken, prawns for the non veg touch.
• If whole coconut is not available than just use the ready pack of thick coconut cream Or milk available in stores Or market.

Cook Indian Vegetable Stew

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 2 cups thick coconut milk
• 1.5 thin coconut milk
• 3 tbsp leftover coconut pulp
• 2 tbsp ghee (clarified butter) Or oil
• 6 to 7 mushrooms chopped into medium size
• 1 cup par boiled corn
• 1 cup par boiled peas
• 2 carrots chopped into cubes
• 8 to 10 french beans chopped
• 1 potato chopped into cubes
• 1 onion chopped (1/2 for paste and ½ for curry)
• 1 tomato chopped
• 1.5 inch ginger chopped
• 2 green chilies
• 15 garlic cloves
• 3 tbsp coriander leaves
• 2 bayleaves
• 4 to 5 cloves
• 2 to 3 sweetspice
• 1 mace
• 5 to 6 peppercorns
• 1 cinnamon stick
• 1 green cardamom
• 1 tbsp dhaniya powder (coriander seed powder)
• 1 tbsp jeera powder (cumin seed powder)
• 1 tbsp red chili powder
• 10 cashewnuts
• 100 gms yogurt
• 1 cup water
• Salt as required

How to make the recipe?

1. Firsty parboil peas and corn seperately. Keep them aside.
2. Chop mushrooms and keep them immersed in water.
3. Chop all veggies like carrots, beans, potatoes, carrots. Keep them aside.
4. Now chop ginger, garlic, chilies, tomatoes, coriander leaves, leftover meat of coconut and ½ onion for paste. Combine all of them and grind into a processor.
5. Also add few coriander leaves and grind until smooth paste is formed.
6. Take a big wok Or vessel add oil. Once hot saute bayleaves, peppercorn, sweet spice, cloves, cardamom, mace and cinnamon. Saute for a minute on medium heat.
7. Add chopped onion along with cashew nuts. Saute them for a minute more.
8. Once onion is light brown add the vegetable paste along with thin coconut milk. Saute 2 to 3 mins until it gives bubbles.
9. Add dhaniya, jeera and red chili powder. Mix all of them well.
10. It's time to add yogurt. Stir well.
11. Combine all chopped veggies (carrots, mushrooms, potatoes, french beans, parboiled peas and corn). Add water as consistency required.
12. Cover with a lid and let it cook for 5 mins on low heat.
13. Remove the lid and add salt.
14. Cover again and let it simmer for another 3 to 4 mins. Keep stirring in between.
15. Finally add thick coconut milk and cover again for another 3 to 4 mins. Check the seasoning and if potatoes are cooked. Your Indian Vegetable Stew is ready.
16. Serve hot garnish with coriander leaves. Club with rice or hot parathas.

Nutrition Information

Serving size: 7 to 8 people

3.5.3208