Spicy Stew | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

This spicy stew is the ideal comfort food for days you don’t want to spend hours cooking in the kitchen.

SPICY STEW

Ingredients

2 dried red chillies, soaked in warm water for 10-15 minutes
2 fresh jalapenos, thickly sliced
1 tablespoon olive oil
1 tablespoon chopped garlic
1 medium onion, finely chopped
1 medium potato, peeled and cut into cubes
100 grams pumpkin, cut into cubes
½ medium green zucchini, cut into ½ inch pieces
1½ cups vegetable stock
Salt to taste
½ medium red capsicum, cut into cubes
½ cup corn kernels, boiled
1 teaspoon roasted cumin powder
1½ teaspoons coriander powder
½ cup baked beans
1 teaspoon refined flour
Herbed rice for serving

Method

1. Heat olive oil in a deep non-stick pan. Add garlic and sauté on high heat till light golden brown. Add onion and sauté till golden brown.
2. Add potato and sauté for 1 minute. Add pumpkin cubes and zucchini and sauté for 1 minute. Add 1 cup vegetable stock, mix, cover and cook on low heat for 5 minutes.
3. Add salt. Roughly chop the soaked dried red chillies, add to pan and mix. Add red capsicum and jalapenos, mix, cover and cook for 2-3 minutes.
4. Add corn kernels, cumin powder and coriander powder and mix. Add baked beans, mix and cook for 1 minute.
5. Take flour in a bowl. Add 2-3 tablespoons vegetable stock and mix well to make a smooth slurry.
6. Add slurry to the cooked vegetable mixture and mix. Add remaining vegetable stock, increase heat, mix and cook for 1-2 minutes.
7. Serve hot with herbed rice.

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