Stew Your Way Through the Weekend

When we think of stews, we think of family gatherings or a special occasion. Stews are some of the oldest cook-book recipes which vary from kitchen-to-kitchen, with the preferred selection of meat, vegetables or spices. And time is the biggest factor to construct your tasty stew (the longer you cook, the better). Let’s be honest we all love our magical and flavoursome stews but spending hours on it can make the process far-too-boring (unless you have a lot of time on hand).

So, today our Chef Nabhojit has crafted the perfect recipe to make your meal extra special and a lip-smacking experience.

What’ll you need?

1 tablespoon extra-virgin olive oil/ vegetable oil
3 large onions, coarsely chopped (4 cups)
4 cloves garlic, minced
1 teaspoon cumin seed
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cardamom
1 pound new potatoes, scrubbed and quartered
1 1/2 cups water
1/2 teaspoon salt and pepper(pinch)
1 14-ounce can have crushed tomatoes, preferably fire-roasted
3 mini carrots, chopped
3/4 cup low-fat plain yogurt, (optional)

How to do it?

1. Heat oil in a medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown for 5 to 6 minutes. Add garlic, cumin seed, ground cumin, coriander and cinnamon cook until fragrant for 30 to 60 seconds.
2. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
3. Add tomatoes and carrots, stir and simmer them together.
4. Reduce heat to low and simmer, stirring occasionally and adding 1/2 cup water, if needed, cook until the potatoes and the carrots are tender, 30 to 35 minutes.
5. Stir in cilantro. Serve with yogurt, if desired.

Tip: You can add chicken to this stew along with potatoes, do not add beef or pork, as it takes more time to cook. Or you can try our new Lamb & Wild Mushroom Stew, decadently and deviously yummy! :D (Refer above image)