Sabji

Vegetable Stew

Name: Vegetable Stew
Prep time: 20 min
Cook time: 30 min
Yield: 4 persons
Cuisine: Bengali
Ingredients: Mushrooms - 4, halved; Onions -1 medium, cut into circles; Ginger - 1 tsp, cut into juliennes; Capsicum (a.k.a. bell peppers) - 1 medium sized,; Potatoes - 2 medium, cut into 1/2 inch circular; Baby carrots or suitable small sized carrots -; Cabbage - 1/4th of a small cabbage, cut into 2; Green peas -1/2 cup; Green Chillies - 3, slit; Peppercorns - 10-12; Black pepper - 1/2 tsp, fresh and coarsely; Cinnamon - 1 inch stick; Green cardamom - 3 whole; Cilantro (Coriander Leaves) - 2 tbsp, finely; Salt - To taste; Milk -1/2 cup; Maida (Flour) - 1/2 tsp; Butter - 2 tbsp

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A mild, creamy vegetable stew with mushrooms, bell peppers, and mixed vegetables. This gentle preparation is perfect for those who prefer less spice.

Serves 4 persons

Mushrooms - 4, halved
Onions -1 medium, cut into circles
Ginger - 1 tsp, cut into juliennes
Capsicum (a.k.a. bell peppers) - 1 medium sized,
Potatoes - 2 medium, cut into 1/2 inch circular
Baby carrots or suitable small sized carrots -
Cabbage - 1/4th of a small cabbage, cut into 2
Green peas -1/2 cup
Green Chillies - 3, slit
Peppercorns - 10-12
Black pepper - 1/2 tsp, fresh and coarsely
Cinnamon - 1 inch stick
Green cardamom - 3 whole
Cilantro (Coriander Leaves) - 2 tbsp, finely
Salt - To taste
Milk -1/2 cup
Maida (Flour) - 1/2 tsp
Butter - 2 tbsp

Cooking

Heat butter in a deep bottom vessel.

Add green cardamom and cinnamon to butter and let splutter.

Add ginger, peppercorns, and all vegetables

(from mushrooms to green chillies listed on the left). Using a spatula, turn them over gently until they are coated with the butter (2 minutes)

Pour in about 3 cups water (preferably warm water that is readied before-hand) to cover the vegetables.

that vegetables will quickly shrink and go under the water in a few minutes, so do not add too much water at this stage.

Add salt to taste, pepper powder and let the stew come to a boil. Lower the heat, cover the pan, and keep on low-to-medium heat for 10 minutes.

Check the vegetables for tenderness. Cook further if required. Or else, evaporate water to get your desired consistency.

Mix maida with milk and pour in the milk stirring gently. Simmer for 5 minutes, garnish the stew with chopped coriander. Remove from heat.

Serving Suggestions

Serve very hot off the oven with steamed white

Per serving - based on typical ingredient amounts

~139 kcal Calories

~5 g Protein

~20 g Carbs

~5 g Fat

~5 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Cast Iron Kadai Traditional Indian wok for authentic cooking

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Stainless Steel Masala Dabba Spice box with 7 containers & spoons

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