Veg Stew Recipe
  Veg Stew
Amrita Rana prepares a thick, hearty, classic stew with an Indian twist.
Cook Time: 30 minutes

Difficulty: Medium
Serves: 2 people

INGREDIENTS


1 carrot, diced
1 onion, sliced
1 potato, diced
1 cup chopped cauliflower
10-12 French beans, chopped
1 tbsp oil
2-3 Arqa green cardamom
2-3 Arqa cloves
1 small Arqa cinnamon stick
2 green chillies, chopped
1 inch ginger, grated
4-5 curry leaves
1 cup coconut milk
Water as required
Arqa salt & pepper to taste

 

All ingredients available at Foodhall stores.

METHOD


  1. Heat oil in a pan. Add cloves, cardamom and cinnamon. Sauté for a few seconds.
  2. Throw in the curry leaves, green chillies, ginger and onions. Sauté for 2-3 minutes or until onions go translucent.
  3. Add all the veggies, salt-pepper and some water to cover it completely. Cover and cook on low heat for 10-15 minutes or till the veggies are cooked. Don’t overcook the veggies, they should retain little crunch.
  4. Add coconut milk and cook for another minute or two on low heat.
  5. Serve hot with appams or neer dosa.