Potato Vegetable Stew

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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Ingredients

  • 1 - onion, medium (finely chopped)
  • 2 - potato, medium (cut into one inch sized)
  • 2 - carrots, medium (cut into one inch cubed)
  • 12-15 - beans (cut into one inch sized)
  • 1/4 - cauliflower (separate the florets)
  • 2 tbsp - green peas
  • 1.5 tsp - ginger-garlic paste
  • 3-4 - green chillies
  • 1 cup - coconut (freshly grated)
  • 1 small stick - cinnamon
  • 2 - cloves
  • 2-3 - bay leaves
  • 2 each - green cardamom
  • 2 tbsp - yogurt
  • 1/2 tsp - turmeric powder
  • 1 tsp - chilli powder - (as desired)
  • 1/2 tsp - garam masala
  • 2 tbsp - oil
  • 1.5 cups - water (if required you can add more)
  • 2 tbsp - chopped coriander leaves

How to Make Potato Vegetable Stew

  • Wash all the vegetables well.
  • Make a paste of coconut (grated), cinnamon, cloves and 2.5 green chillies.
  • Take a pressure pan and heat oil in it. Then add bay leaves, one green and black cardamom, saute it for half a second. Add onions and remaining green chillies, fry until golden brown on medium heat. Add turmeric powder stir for a second, then add ginger-garlic paste stir for half-a-second.
  • Now add all the diced vegetables and stir.
  • Add the masala paste, chilly powder, salt and fry well for 2 mins on medium heat, now add water and pressure cook it for a whistle.
  • Once it is cooked, remove the lid. Add yogurt, coriander leaves and garam masala and let it boil on low heat for 3-4 mins. If it is too thick, more water can be added.
  • Check the salt. Serve hot with phulkas or rice.

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