Vegetable Stew | Sanjeev Kapoor Khazana

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VEGETABLE STEW

Ingredients

2 medium onions, sliced
2 medium potatoes, peeled and cut into ½ inch cubes
1 medium carrot, cut into ½ inch pieces and soaked
¼ cup green peas
6-7 French beans, cut into 1 inch pieces
1 tablespoon oil
1 star anise
1 inch cinnamon
5-6 black peppercorns
3-4 cloves
1-2 green chillies, slit
1 tablespoon ginger-garlic paste
1½ cups thin coconut milk
1 cup thick coconut milk
Salt to taste
Crushed black peppercorns to taste
2 teaspoons coconut oil
8-10 curry leaves
Steamed Basmati rice for serving
Fresh coriander sprig for garnishing

Method

1. Heat oil in a deep non-stick pan. Add star anise, cinnamon, peppercorns and cloves and sauté for 30 seconds.
2. Add green chillies and sauté. Add onions and sauté for 30 seconds. Add ginger-garlic and sauté till onions turn translucent.
3. Drain and add potato cubes and carrot pieces, mix and cook for 1 minute. Add thin coconut milk, mix, cover and cook for 4-5 minutes or till the potatoes are done.
4. Add French beans and green peas, mix, cover and cook for 2-3 minutes. Add thick coconut and mix. Add salt and crushed peppercorns, mix and simmer for 1-2 minutes.
5. To prepare tempering, heat coconut oil in a small non-stick pan. Add curry leaves and let it crackle.
6. Add the tempering to stew and mix well.
7. Put steamed rice in a serving bowl, pour vegetable stew on top and serve hot garnished with a coriander sprig.


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