Best 2 Vegetarian Indian Stew Recipes
Embark on a culinary journey to the vibrant streets of India with our tantalizing Vegetarian Indian Stew recipes. Immerse yourself in the aromatic symphony of spices and vibrant colors as you explore a diverse collection of delectable stews. From the creamy and comforting Palak Paneer to the hearty and robust Chana Masala, each recipe promises a unique taste adventure. Indulge in the earthy flavors of Mushroom Matar, where succulent mushrooms mingle with tender peas in a rich gravy. Delight in the tangy and flavorful Gujarati Kadhi, a yogurt-based stew bursting with the goodness of vegetables. And for a spicy kick, try the fiery Sindhi Sai Bhaji, where spinach and fenugreek leaves unite in a vibrant and aromatic broth. Each recipe is a testament to the culinary heritage of India, offering a symphony of flavors and textures that will transport your taste buds to a land of culinary wonders.
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VEGETARIAN INDIAN STEW
Expand your culinary repertoire to include a vegetarian stew and a spicy Indian dish in one fell swoop with this tasty fall fare.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
- Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
- Serve over rice, and top with remaining ingredients.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g
15 MINUTE VEGETARIAN INDIAN CHICKPEA STEW (CHANA MASALA)
Steps:
- Part I (5minutes) 1. Set stove to high, and add in a small amount of olive oil, margarine or butter to a deep frying pan or pot. 2. Once oil is very hot, add in onions and stir. 3. Add turmeric and stir -- cook until onions are slightly caramelized. (Be careful as turmeric will stain your clothes and appliances.) 4. Add in tomato and bring to boil. Part II (5 minutes) 5. Add in chickpeas, stir and bring to boil (5 minutes). Then reduce to a low-medium heat. Part III (5minutes) I do this part while the chickpeas are cooking to save time. 6. Chop, then add in all of the ingredients listed in Part III above, stir and serve. It is important NOT to let either garam masala or ginger boil for a long time, or else it adds a bitter flavour -- hence these two ingredients are added last. If you prefer softer or more flavourful chickpeas, then simmer on a low heat for 1-2 hours or store in the fridge overnight. This dish stores well in the fridge and freezes well -- it always tastes even better the next day once the spices have soaked in. Serve with hot, steamed rice (Basmati or any long grain rice) or with Pita bread. If serving with rice, I get the rice cooking before I start this recipe, so that it cooks while I prep and cook the beans -- like I said, no more than 15 minutes, from start to finish, including all chopping.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't be afraid to experiment with different vegetables and spices.
- Adjust the amount of heat to your liking.
- Serve with rice, naan, or another type of bread.
- Top with yogurt, cilantro, or other garnishes.
Conclusion:
This vegetarian Indian stew is a hearty, flavorful, and healthy meal that's perfect for a weeknight dinner. It's also a great way to use up leftover vegetables. With its variety of spices and fresh ingredients, this stew is sure to please everyone at the table.
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