How to make Vegetable Ishtew -

A delightful combination of assorted vegetables and coconut milk.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes (आलू), Coconut milk (नारियल का दूध)

Cuisine : Kerala

Course : Main Course Vegetarian

For more recipes related to Vegetable Ishtew checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Nilgiri Kiwi Cashewnut Korma Sweet Potato and Rosemary Mash Dahi Wali Arbi Vegetarian Malaysian Satay

Vegetable Ishtew

Vegetable Ishtew Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Ishtew Recipe

  • Potatoes cubed and parboiled 2 medium

  • Coconut milk cubed and parboiled 2 medium

  • Cauliflower parboiled 7-8 florets

  • French beans 1 inch pieces and parboiled 6-8

  • Coconut oil 2 tablespoons

  • Star anise 1

  • Cinnamon 2 inch stick

  • Bay leaves 2

  • Cloves 4

  • Onions chopped 2 medium

  • Green chillies slit 4

  • Curry leaves 10-12

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Coconut milk 2 cups

  • Salt to taste


Step 1

Boil water in a deep pan. Add potatoes, carrots, French beans and cauliflower and let them cook till just done. Strain and set aside.

Step 2

Heat coconut oil in a kadai. Add star anise, cinnamon, bay leaf and cloves and sauté for half a minute. Add onions and sauté till transluscent. Add green chillies and curry leaves and mix.

Step 3

Add ginger paste and garlic paste and continue to sauté for a minute. Add coconut milk and stir. Add salt and cook till it just comes to a boil. Add the boiled vegetables and simmer for two minutes.

Step 4

Serve hot with appams.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.