This stew is just right for the time you don’t really want to eat much, but you still want to have a tasteful meal. It balances the heavy and light both, in taste and fulfillment of the appetite. One of the best thing is that you can improvise easily, choose your favorite veggies and cook them in the stew.
VEG STEW WITH COCONUT MILK
(modified from this recipe)
1. 3 small carrots- peeled and diced
2. 1/2 bell pepper /capsicum/shimla mirch(large one)
3. 1 medium potato-peeled and diced
4. Cottage cheese (Paneer)50gm - diced or cubed (original recipe uses tofu)
5. Squash/pumpkin- 1/4 cup
6. Olive oil (to drizzle)
7. Butter -2 tsp (about 10 gm)
8. Ginger - minced 1" piece
9. Onion- diced , 1 medium sized
10. Dry red chili- 1
11. Bay leaf-1
12. Turmeric (haldi)-1/2 tsp
13. Red chili powder (lal mirch)- 1/2 tsp
14. Salt to taste
15. Coconut milk-1/4 cup
16. Low fat milk-2 tbsp
17. Fresh Curry leaves - 5-6
18. 1 tablespoons Chana Dal (Split brown Chickpeas without the seedcoat)
19. 1/2 Teaspoon Mustard Seeds (rai)
21. Fresh Black Pepper (optional)
22. water if required
a) In a baking tray place the carrots, potatoes, pumpkin & the capsicum. Drizzle with some oil (Preferably Olive Oil) & roast them at 375⁰F /190⁰C for about 15 -20 minutes. They needn't be wholly cooked as they will be cooked further on the stovetop. Roasting imparts a different flavor.
b) Heat a soup pot/wok/kadhai. Add the cinnamon, cardamom & clove & dry roast at medium heat till aromatic.
c) Add 1 teaspoon of butter, and add the Hot Green Chillies, Bayleaf, Ginger & Onion & stir fry till the onions are translucent.
d) Add all the roasted veggies and stir at medium heat for about 5- 7 minutes.
e) Add salt, black Pepper, turmeric powder, tomatoes, milk, water and paneer.
f) Cover & cook for sometime till the potatoes & carrots are tender and done. Uncover and add the Coconut Milk. Simmer for 5-6 minutes more & switch off the heat.
g) For a thicker stew, mash a few potatoes in the stew with the back of the spoon.
Heat 1 Tablespoon of Butter/Oil. Add the Chana dal/Split chickpeas & stir till they are light brown. Add the mustard seeds.
Switch off the heat when they splutter & Immediately add the curry leaves.
Pour this over right away on the cooked stew. Gently stir it in. Cover and keep it for a 15-30 seconds.