Vegetable Stew

Vegetable Stew

One of the high rich protein food I ever tasted in my life. Hats off to my grandma for such an awesome delicious dish in my childhood days. This dish is a well combination with  all kinds Bread, Rice Puttu and Pathiri/Chappathi.

A vegetable stew is a combination of vegetable food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables such as carrots, potatoes, onions, beans and green peas. A mix of water and coconut milk can be used as the stew-cooking liquid, seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle in a deep bottom vessel.


  • Potato 1 nos (will look nice if you cut it cubed)
  • Carrot 1 nos (cut as like potato)
  • Beans 5 Medium length, cut in to 2 CM long
  • Green peas ¼ cup, (Sock in hot water for about 30 minutes if it is frozen, lf it is dry peas make it half cooked.)
  • Onion 1 nos finely chopped
  • Ginger and Garlic 1 Tablespoon, each crushed.
  • Green Chillies 4 to 5 Nos
  • Black pepper (whole) 5 nos
  • Cinnamon 1 small piece
  • Cloves 3 nos
  • Cardamom 3 nos
  • Cashews 6 nos (soak in hot water for 10 minutes, and grind it till paste)
  • Coconut milk – Thin 1 Cup, Thick 1 Cup.
  • Ghee 1 teaspoon
  • Curry Leaves, Coriander leaves, Salt, Black pepper powder and Coconut Oil as required.


  1. Heat oil in your favourite deep bottom vessel and splutter spices (Whole black pepper, Cinnamon, Cloves and Cardamom)
  2. Add Onion, Crushed Ginger and Garlic, Green chilies and a pinch of salt;
  3. Sauté it well till the onion become transparent.
  4. Add the vegetables (Potato, Carrot, Beans and Green peas) and sauté around 2 to 3 minutes
  5. Add the thin coconut milk and stir, keep the lid closed and cook.
  6. Cook till the vegetables are tender (Around 8 – 10 minutes on medium flame)
  7. Add Thick coconut milk and Cashew paste;
  8. Add salt as required and cook for another 5 to 8 minutes on medium flame.
  9. Close the flames and Sprinkle little coriander leaves black pepper powder over the dish.
  10. Garnish with curry leaves fried in Ghee.


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