Bengali Vegetable stew | Mixed vegetable stew | Veg stew with step by step photos. A popular veg stew from Bengal made with a combination of vegetables and spices. It is light, hearty & mildly spiced.
Bengali stew is basically a thin curry filled with big chunks of colorful vegetables and sometimes chicken cooked in a lightly spiced broth-like gravy with minimal flavoring. Stew is a go-to dish in Bengali homes during cold winter days and rainy days. People also love this while feeling sick or under the weather. Unlike other Indian stews, Bengali stew is made without using coconut milk.
This is a light, comforting, and hearty vegetable stew recipe. Follow each step to get an authentic Bengali vegetable stew taste.
Making this Bengali vegetable stew recipe is easy. I have made this on the stovetop. However, it can be made in a pressure cooker or Instant pot as well. Follow each step to get an authentic Bengali vegetable stew taste.
Serve this dish hot with some toasted bread or steaming hot rice and enjoy the meal.
You can also try these vegetable recipes:
Ingredients You'll Need
- Vegetables: raw papaya, carrot, cauliflower, potatoes, french beans, green peas, onion, and tomato
- 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)
- Water or vegetable stock
- Sea Salt
Step by Step Preparation
- Heat oil, add green cardamoms, cloves, cinnamon and black pepper, 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 over medium flame for 5 minutes or until golden spots appear.
- Add 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 pepper, and butter. Stir to mix and serve hot.
Tips
- The addition of raw papaya adds a beautiful flavor to it. Hence don't skip it.
- Make sure the consistency of the stew isn’t very thin.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Bengali Vegetable Stew | Mixed Vegetable Stew
Equipment
- Pan with lid
Ingredients
Spices
- 1 bay leaf
- 6-7 black pepper (gol marich)
- 3 cloves
- 2 green cardamoms
- 1 cinnamon stick approx 2"
- 1 teaspoon 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 tablespoon fresh green peas
- 1 medium-size tomato cut into 4 slices
Others
- 2 tablespoon oil
- Salt to taste
- 1 ½ cup water or vegetable stock
- ¼ teaspoon garam masala powder
- 1 teaspoon freshly crushed black pepper
- 1 teaspoon 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 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.
Notes
- The addition of raw papaya adds a beautiful flavor to it. Hence don't skip it.
- Make sure the consistency of the stew isn’t very thin.
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