Bengali Style Vegetable Stew | Mixed Vegetable Stew

Bengali style vegetable stew / Mixed vegetable stew recipe with step by step photos. A simple, light, and nutritious vegetable stew recipe made with the goodness of veggies and spices.

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This Bengali vegetable stew is perfect to warm you up on cold days. The best part I like about this stew is it’s easy and made with simple ingredients. I love this with some crusty bread in my breakfast or dinner.

Bengali Vegetable Stew

Bengali style stews are filled with big chunks of juicy nutritious vegetables cooked in a lightly spiced broth-like gravy with minimal flavoring.

Ingredients

• Vegetables: raw papaya, carrots, cauliflower, potatoes, french beans, green peas, onions, and tomatoes
• Spices – ginger-garlic paste, black peppercorns, cardamoms, cloves, cinnamon, bay leaf, crushed black pepper, garam masala powder
• Oil – I have used sunflower oil.
• Butter (optional)
• Vegetable stock or Water
• Sea Salt

Instructions

• Heat oil, add green cardamoms, cloves, cinnamon and black peppercorns, and bay leaf. Saute for a few seconds or until fragrant. 
• Then add ginger-garlic paste and saute until the raw smell goes.

• Then add potatoes, cauliflower, carrots, french beans, green peas, onion, and tomato slices, followed by salt. Saute for 5 minutes over medium flame or until golden spots appear.

• Add vegetable stock or water, followed by crushed black pepper, and stir to mix. Cover and cook until the vegetables are cooked. 

• Finally, add garam masala powder, crushed black peppercorns, and butter if adding. Stir to mix and serve hot.

Serving: Generally this Bengali style vegetable stew is served with toasted bread or steaming hot rice.  

Storage: It tastes best when served hot. However, you can store it for 1-2 days in a refrigerator. Make sure to use an air-tight container.

This is a light, comforting and hearty vegetable stew. Follow each step to get an authentic Bengali vegetable stew taste. Though you can twist the recipe as per your taste bud. 

Tips and Variations

• The addition of raw papaya adds a beautiful flavor to it. Hence don’t skip it.
• Mushrooms and sweet corn also go well with this. 
• Make sure the consistency of the stew isn’t very thin. 
• This vegetable stew can be made in a pressure cooker as well. Just cook for 2-3 whistles.
• You can even use an instant pot too.
• Use green chili for a spicy version.
• Coconut milk can also be used to give it a creamy texture and taste. In that case, cook the vegetables in 1 cup of vegetable stock or water. Then once the veggies are done, add 1 cup of thick coconut milk, simmer the flame and cook for 1 minute. Then remove from flame. 

More vegetable recipes:

• Pumpkin Green Peas Curry
• Dry Aloo Capsicum
• Dhaba Style Aloo Methi 

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

Print Recipe

Bengali Style Vegetable Stew | Mixed Vegetable Stew

Bengali style vegetable stew with step by step photos. A simple, light and nutritious vegetable stew recipe made with the goodness of veggies and spices.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course Lunch, Side Dish

Cuisine Indian

Keyword Bengali style vegetable stew, Mixed vegetable stew recipe

Servings2 people

Author Geetanjali

INGREDIENTS ( 1 CUP = 250 ML )

Spices

• 1 bay leaf
• 6-7 black peppercorns or gol marich
• 3 cloves
• 2 green cardamoms
• 1 cinnamon stick approx 2″
• 1 tsp ginger-garlic paste

Vegetables

• 1 medium onion cut into 4 pieces
• 1 small-medium potato cut into halves
• 2 beans cut into big pieces
• 1 cauliflower floret cut into 4 pieces
• 4 big chunks of raw papaya
• 4 big chunks of carrots
• 2 tbsp fresh green peas
• 1 medium-size tomato cut into 4 slices

Others

• 2 tbsp oil
• Salt to taste
• 1 ½ cup vegetable stock or water
• ¼ tsp garam masala powder
• 1 tsp crushed black pepper
• 1 tsp butter (optional)

INSTRUCTIONS

• Heat oil in a pan. Add black peppercorns, cloves, green cardamoms, cinnamon, and bay leaf. Saute for a few seconds.
• Add ginger-garlic paste and saute until the raw smell goes.
• Add all the vegetables together, followed by salt, and continuously saute over a medium flame for 5 minutes or until golden spots appear.
• Now add vegetable stock or water and crushed black pepper. Simmer the flame, cover and cook until vegetables are cooked. Make sure not to overcook.
• Once done, add garam masala powder, crushed black pepper, and butter. Stir to mix.
• Remove from flame and serve hot with toasted bread.

Notes

• The addition of raw papaya adds a beautiful flavor to it. Hence don’t skip it.
• Mushrooms and sweet corn also go well with this.
• Make sure the consistency of the stew isn’t very thin.
• A tsp of butter can be added to enhance the taste.
• This vegetable stew can be made in a pressure cooker as well. In that case, cook for 2-3 whistles.
• You can even use an instant pot too.
• Use green chili for a spicy version.
• Coconut milk can also be used to give it a creamy texture and taste. Just cook the vegetables in 1 cup of vegetable stock or water. Then once the veggies are done, add 1 cup of thick coconut milk, simmer the flame and cook for 1 minute. Then remove from flame.
• It tastes best when served hot. However, you can store it for 1-2 days in a refrigerator.