How to make Vegetable Stew With Garlic Bread -

Wholesome stew of mixed vegetables.

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Potatoes (आलू), Zucchini (ज़ुकीनी)

Cuisine : American

Course : Main Course Vegetarian

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For more recipes related to Vegetable Stew With Garlic Bread checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Vegetable Dhansaak Tamatar Khatta Hare Chane Methi Zunka Bhakar

Vegetable Stew With Garlic Bread

Vegetable Stew With Garlic Bread Recipe Card

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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 : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Vegetable Stew With Garlic Bread Recipe

  • Potatoes cut into 1 inch pieces 2 medium

  • Zucchini cut into 1 inch pieces 1 medium

  • Carrots cut into 1 cm pieces 2 medium

  • Cauliflower separated into florets 1/4 small

  • Green peas shelled 1/4 cup

  • Ginger sliced 1 inch piece

  • Cloves 3-4

  • Black peppercorns 8-10

  • Cumin seeds 1 teaspoon

  • Onion sliced 1 medium

  • Vegetable stock 4 1/3 cups

  • Salt to taste

  • Celery cut into 1 inch pieces 1 stalk

  • Black peppercorns crushed 3-4

  • Spinach shredded 1/4 bunch

  • Garlic bread sliced 1 loaf

Method

Step 1

Blanch carrots, cauliflower and green peas individually in boiling water. Refresh and set aside. Tie ginger, cloves, peppercorns and cumin seeds in a muslin cloth to make a bouquet garni. Heat a non-stick pan.

Step 2

Add onion and roast it lightly. Add vegetable stock and bring it to a boil. Add the bouquet garni into the boiling stock. Season with salt. Add potatoes. Cover and cook over medium heat.

Step 3

Once the potatoes are cooked, remove the bouquet garni and mash the potatoes so that it thickens the stock. Add celery pieces, zucchini, carrots, cauliflower, green peas and cook on low heat for two minutes.

Step 4

Adjust salt and add crushed peppercorns. Add spinach and mix. Lightly toast the slices of garlic bread and serve with hot stew.

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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 www.sanjeevkapoor.com 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.