Vegetable Stew Recipe
•
42 Min
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Ingredients
1
ingredient_quantity
recipe ingredient
MAGGI Magic Cubes Vegetarian (Crumbled)
4
Cubes
Maggi Coconut Milk Powder
2
Sachets
Oil
2
Tablespoons
Whole Peppercorns
1
Teaspoon
Cinnamon (1 Inch Pieces, Crushed)
1
Inch
Cloves (Coarsely Crushed)
3
Green Cardamom (Coarsely Crushed)
3
Onions (Sliced)
1
Ginger
1
Inch
Garlic (Chopped)
5
Cloves
Green Chillies (Slit)
3
Carrot (cut into cubes)
1
Cup
Potato (Peeled & Cut Into 1 Inch Cubes)
1
Cup
Green Peas
0.5
Cup
Beans
1
Cup
Cauliflower (Cut Into Florets)
1
Cup
Curry Leaves
10
Water
3
Cups
Salt (To Taste)
0.5
Pinch
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Nutrition Table Footer
10 min
15 min
13 min
4 min
Recipe steps
42 min
Step 1
In a pressure cooker, heat oil, add the peppercorns, cinnamon, cloves, cardamon, onion, ginger, garlic and green chillies. Fry till onion is soft
Recipe steps
42 min
Step 2
Add vegetables, curry leaves and fry well on high flame for 5 minutes. Add 1 cup water and pressure cook for 2 minutes after the first whistle.
Recipe steps
42 min
Step 3
Mix MAGGI Coconut Milk powder in 2 cups warm water and add to the vegetables. Add MAGGI magic cubes (Vegetarian), simmer for 5 minutes. Adjust salt to taste.
Recipe steps
42 min
Step 4
Serve hot with Malabar parathas or bread.