Vegetable stew. A very easy to make lightly spiced aromatic stew with mixed vegetables.
Stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
A hot bowl of veg stew is perfect for winter or rainy days. I have got the recipe from my mom in-law.
Cauliflower – 1 medium
Potatoes – 4-5 peeled and cubed
Onions – 6
Tomato – 6
Ginger – 1 inch piece
Green peas – 1/2 cup
Salt to taste
Red chilli powder – 1 teaspoon or as much your spice tolerance
Black pepper – 1 teaspoon, crushed or powder
Cardamom – 4
Cinnamon – a small stick
Cloves – 3-4
Bay leaf – 2
White oil – 3 tablespoon
Peel the onions and make cubes of 4 onions. Chop the cauliflower and 4 tomatoes in large pieces.
Grind 2 onions and ginger.
Crush the cardamom, cinnamon and cloves. Keep aside.
Grind 2 tomatoes separately. You can use only chopped tomatoes too. My mom in-law used big chunks of tomatoes and onion ginger paste. But I ground two tomatoes to make the gravy little thick.
Heat oil in a large pan or kadahi. Add crushed cardamom cinnamon and cloves with bay leaves.
Then add the onion and ginger paste. Saute till the raw smell goes out. Add the ground tomatoes if you want.
Add the chopped vegetables and green peas. Saute for 4-5 minutes. Add the tomato chunks. Saute for 2-3 minutes and add salt, red chilli powder and black pepper. You can add little more black pepper powder or crushed if you like.
Mix well and add enough water.
Cover and cook till the vegetables becomes tender. Add more water if require. Let it boil again.
Taste and adjust the salt and pepper. Switch off the flame.
Your aromatic warming and delicious vegetables stew is ready.
Serve hot with roti/Indian flat bread, paratha, rice or toasted bread.