RECIPE - Vegetable Stew

A simple yet delicious vegetable stew that can be easily adapted to suit the non-veg palate. The flavours of the stew are well balanced and it is not too spicy. 

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Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 2 – consumed within minutes! Enjoy!


1 Potato
1 carrot
½ cup frozen peas*
½ cup cauliflower florets
¼ cup macaroni (optional)
2 tbsp ghee
2 cloves
2 cardamoms
½ inch piece cinnamon
     1 Onion
     2-3 green chillies
     ½ inch piece ginger
     A pinch of turmeric (optional)
     1 tsp peppercorns
     1 cup milk
     1 tbsp Maida
     2 tbsp coriander/parsley
     Salt to taste


1)    Prepare the vegetables and macaroni
  • Peel and chop the potato and carrot into cubes.
  • Allow the peas to defrost.
  • Cook the macaroni according to the instructions on the pack
2)    Chop the onions. Chop the green chillies and ginger very fine.
3)    Heat the Ghee in a pan and add the cloves, cardamom, cinnamon and peppercorns.  When ready, add the Onion and fry until transparent and the raw smell is gone.
4)    Next, add the green chillies and ginger and fry for a couple of minutes. Add the turmeric powder.
5)   Add the chopped vegetables and fry for a couple of minutes. Then add a little water and salt. Cover and cook on a low flame until the vegetables are soft but not overcooked.
6)    Mix the maida with the milk, ensuring that no lumps are formed and pour into the pan. Add the coriander and mix well. Add the macaroni & mix gently.
7)    Allow to simmer for a few minutes and serve hot garnished with coriander.
*If dried peas are used, soak them overnight and partially cook them first

Ideas and tips
  • The recipe can be adapted to make any stew. I once modified it into a prawn stew by adding cooked prawns and prawn stock instead of water. You can try the same with any meat of your choice.  
  • Another variation is to add a pinch or 2 of dried herbs. I somehow like to add them to most of my dishes.
  • You can adjust the number of chillies used according to their pungency or to suit your palate. 

I had originally posted the recipe on Triond some years ago. It can be found at

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