Easiest Indian Stew Food

EASIEST INDIAN STEW

Easiest Indian Stew image

A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 25m

Number Of Ingredients 11

Ingredients

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
2 garlic cloves, finely chopped
Coarse salt and ground pepper
1 tablespoon curry powder, plus more for garnish
1 teaspoon ground ginger
3 cups homemade or best-quality store-bought tomato sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1/2 cup plain low-fat yogurt

Steps:

Cook rice according to package instructions; cover, and keep warm.
While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.

Nutrition Facts : Calories 453 g, Fat 10 g, Fiber 9 g, Protein 14 g

INDIAN BEEF STEW

Indian Beef Stew image

Last night I was hunting for the perfect recipe for a traditional Keralite(south-Indian)beef stew and I just could'nt find a "perfect" one anywhere on Zaar or on the food blogs I usually depend on...By the end of it all, I had read through sooo many versions of this recipe, this is what I finally created...DH(whoz very picky about authenticity) gave it two thumbs up!!! Traditionally it is served with Appams but it goes very well with regular white bread too..... [You may substitute beef with lamb/chicken as per preferance]

Provided by Seeprats

Categories Stew

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb beef, cut into 1-inch cubes
1 medium-large potato, cubed
1 large red onion, thinly sliced
4 -6 big garlic cloves, finely chopped
3 inches ginger, finely chopped
8 small indian green chilies, slit lengthwise
12 curry leaves
1/2 teaspoon black pepper
1/2 teaspoon fennel seed
1 inch piece cinnamon stick
4 cloves
3 cardamom pods
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
2 bay leaves
1 1/4 cups coconut milk (i use canned coconut milk)
3/4 cup water
salt
2 tablespoons coconut oil

Steps:

Marinate the beef cubes with salt,pepper,4 green chillies,garlic and half the quantity of chopped ginger for half an hour.
Pressure cook the meat till tender with 1/4 cup water. Reduce the liquid till you get a thin film of gravy at the bottom of the cooker.
Separately,boil the potato cubes with a pinch of salt,drain and set aside.
Next,heat the oil in a pan and fry fennel seeds, cinnamon, cardamom, bay leaves and cloves for 30 seconds.
Then add the onion, remaining green chillies and ginger alongwith 6 curry leaves. Saute till onion turns limp and translucent.
Add the cooked beef (with remaining gravy),red chilli powder, turmeric powder and potatoes.Stir well.
Then reduce heat to low and add half cup coconut milk diluted in 3/4 cup water and salt. Cover and cook for 15 minutes.
Finally, increase to medium heat, add the remaining 1/2 cup coconut milk and bring to a boil.
Add the rest of the curry leaves and cook on low heat till the gravy is not too runny.

INDIAN FISH STEW

Indian Fish Stew image

My mother-in-law gave me a box of small recipe books called "Recipes from Around the World" to try some stuff out and this was one of the first dishes I tried as it seemed interesting - and it was out of the "Best of India" book which just so happens to be my favourite cuisine. This dish is very quick and simple to make and is perfect for a cold weeknight.

Provided by cyaos

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 teaspoon cumin seed
1 onion, chopped
1 red pepper, thinly sliced
2 garlic cloves, crushed
2 red chilies, finely chopped
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
14 ounces chopped tomatoes
2 large potatoes, cut into 1 inch chunks
1 1/4 cups fish stock (may substitute vegetable stock, I did)
4 cod fish fillets

Steps:

Heat the oil in a large, deep sided frying pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, pepper, garlic, chillies and bay leaves and stir well.
Fry the vegetables for 5-7 minutes on low heat until the onions are browned. Add the ground cumin, ground coriander and chili powder and cook for 3-4 minutes.
Stir in the tomatoes, potatoes and fish (or vegetable) stock. Bring to a boil and simmer for 10 minutes.
Add the fish, cover and simmer for 10 minutes or until the fish is tender. Serve with chapatis.

Nutrition Facts : Calories 459.3, Fat 9.9, SaturatedFat 1.6, Cholesterol 100.1, Sodium 266.7, Carbohydrate 44.3, Fiber 7.1, Sugar 7.8, Protein 48.8

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