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  • Preeti Shridhar

Vegetable Stew

How many of you remember tearing recipe pages from magazines for trying them out later,  before the era of internet ? I have many such pages still lying in some files or my cookery books.

Yesterday while cleaning a bookshelf I found this page from Good housekeeping magazine.

It was about Parsi vegetable Stew  but at the end were listed some variations.

So I made the stew using all the variations.

So ,now this stew probably doesn't belong to any particular region but I must say it turned out yumm.

So here is my take on vegetable Stew. It's a very versatile recipe. You can adjust the vegetables you use as per your preference or availability. I have used dried kafir lime leaves but you can omit them or could also use lemon grass.

You can make it spicier. Mine is mildly spicy.


Oil.                            1 tbsp

Cauliflower florets 1 cup

Carrot                      1/2 cup

Green peas             1/2 cup

Potato.                    1 large

Onion                      1 large

Green chili.             2

Whole red chili.      2

Red chili pd.           1/2 tsp

Turmeric pd.          1/4 tsp

Salt.                         to taste

Kafir lime leaves.   5

Coconut milk.         300 ml

Water                       3/4 cup

Curry leaves            1 sprig


  1. Chop all the vegetables in small cubes.

  2. Finely slice the onion.

  3. Heat oil in a heavy bottom sauce pan.

  4. Add whole red chillies and Curry leaves.

  5. Then tip in the onions.

  6. Once onions turn translucent ,add all the vegetables.

  7. Stir fry for a couple on minutes.

  8. Now add salt and cook the vegetables covered  till al dente.

  9. Now add red chili powder, turmeric powder, slit green chilies , kafir lime leaves and water.

  10. Let it simmer till vegetables turn tender.

  11. Now add coconut milk and let it simmer on very slow heat till the stew becomes hot.

  12. Serve immediately.


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