WHITE VEGETABLE STEW RECIPE | VEGETARIAN STEW RECIPE

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor without added sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are less expensive and still provide texture.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Frozen green beans are often cheaper and just as nutritious.

Peel and chop one large potato.

Peel and chop 2 carrots.

Grate about 2 teaspoons of ginger and squeeze out the juice from the fibers left after grating.

Chop one large onion and one green chili finely using a mini food processor.

Heat 4 to 5 tablespoons of oil in a pan on medium-high heat.

Once the oil is hot, add a cinnamon stick, 8 green cardamoms (cracked open), and 6 to 7 cloves. Fry for a few seconds until fragrant.

Add the chopped onions and fry on medium-high heat until moisture evaporates and oil starts leaving the sides.

Add the grated ginger and a large stem of curry leaves, stirring for a few seconds.

If needed, add about 1 teaspoon more oil.

Add little red chili powder and mix with the onions.

Add coarsely crushed black pepper to taste.

Pour in 1 & 1/4 cups of coconut milk, stirring well and reserving a quarter cup.

Stir until the coconut milk thickens, then add the potatoes and carrots, mixing until they are coated with the coconut milk.

Add salt to taste and 1/2 cup of hot water. Bring to a boil and cover for about 8 minutes.

Check the potatoes; when they are about 80% done, add the paneer and mix well.

Add more salt to taste, mixing it in layers while cooking.

Add the remaining coconut milk and 1 heaped teaspoon of brown sugar (or jaggery or regular sugar).

Wash off any remaining coconut milk from the container with 1/2 cup of hot water and add it to the pan.

Add little kashmiri red chili powder to turn the gravy slightly orange.

Once the gravy comes to a boil, cover on low heat for about 10 minutes.

Chop some red jalapenos (optional) and add them to the pan, stirring and covering again.

Check the potatoes; once tender, do a taste test and adjust seasoning as needed.

Add more salt, a few more curry leaves, and a dash of lime juice, then cover for 2 more minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary