How to make Vegetable Stew - Mixed vegetables cooked with buttermilk.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Potato (आलू), Carrot (गाजर)

Cuisine : French

Course : Main Course Vegetarian

Vegetable Stew Recipe Card

Vegetable Stew

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Vegetable Stew checkout Batata Song , Aloo Matar, Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy . You can also find more Main Course Vegetarian recipes like Mushroom Polenta with Grilled Vegetables, Lychee Paneer, Chhole, Ivy gourd-in coriander paste.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vegetable Stew Recipe

  • Potato 1 medium

  • Carrot 1 medium

  • Yellow zucchini 1/2

  • Cauliflower separated into florets 1/4 small

  • Green zucchini cubed 1/2 cup

  • Green peas 1/4 cup

  • Fresh spinach leaves 8-10

  • Vegetable stock 2 cups

  • Cloves 6-8

  • Cumin seeds 1/2 teaspoon

  • Black peppercorns 7-8

  • Onion 1 medium

  • Salt to taste

  • Black peppercorns freshly crushed 1/4 teaspoon

  • Garlic cloves 4

  • Celery stalk chopped 2 inch

  • Whole wheat flour (atta) 1 1/2 teaspoons

  • Buttermilk 1 cup


Step 1

Heat vegetable stock in a non-stick wok. Cut potato into medium sized cubes and add to the wok. Similarly cube carrot and add to the wok. Cover and cook.

Step 2

Cube yellow zucchini.

Step 3

Tie up cloves, cumin seeds and black peppercorns in a piece of muslin cloth, crush slightly and add to the wok.

Step 4

Cube onion. Add cauliflower, onion, yellow zucchini and green zucchini to the wok and mix. Add salt and freshly crushed black peppercorns and mix. Cover and cook. Add garlic cloves and celery.

Step 5

Mix whole wheat flour with ¼ cup water till smooth and add to the vegetables. Add green peas and mix. Cover and cook till the vegetables are soft. Remove the spice potli.

Step 6

Add buttermilk and mix. Tear spinach leaves and add to the wok and mix well.

Step 7

Transfer into a serving bowl and serve hot with brown bread or steamed brown rice.