Beef Stew

When we talk about vegetables like potatoes being used in a stew, it is mostly accompanied by meat such as chicken, beef etc. In this recipe, meat is not used for development potato stew and only pea is added for giving extra veggie flavor to the stew. The rest of the ingredients used in this potato stew formula are more or less the same as in any other stew recipes found in South Asian, particularly Indian cuisine.

Ingredients:
3 medium size potato (cut in small pieces)
2 medium size onions (cut in julienne)
3 medium size tomato
1/2 cup pea
1 tbsp ginger garlic paste
2 green cardamom
2 cinnamon sticks
3 cloves
1 black cardamom
1 tsp turmeric powder
1 tbsp red chili powder
1 tbsp cumin powder
1 tsp black pepper powder
Coriander leaves for garnishing
Dill for garnishing
1/2 cup oil

Beef Stew

Cooking Instructions:

In a sauce pan, fry onions on medium-high flame for 8-10 minutes until they become golden in color. When onions have been fried, drain out oil and let the onions cool down at room temperature. After that make a plane paste of fried onions and tomato using a blender. Now in the same oil in which onions were fried, put ginger garlic paste, cloves, cardamoms, cinnamon sticks, red chili powder, turmeric powder, salt and onion tomato paste. Now stir them well and cook on medium heat for at least 10 minutes so that all the water of the mixture dries out and oil starts to detach from the gravy. When gravy turns into red color and oil starts to simmer, add potato pieces with two cups of water, mix them together and let it cook for 10-15 minutes on medium heat. After that, put all the pea, cumin powder, black pepper powder and cover the pan to let the stew cook or 15 minutes so that potatoes and pea are completely cooked. When oil appears on top of the gravy, take out the potato stew in a serving bowl, sprinkle coriander leaves and dill. You may adjust the density of your potato stew and make it either thick or thin by adding or reducing the quantity of water.

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