Spiced Indian Vegetable Stew

This hearty dish is full of flavor and great on a cold winter’s night.  Serve with fresh hot naan on the side.



  • 2 tablespoons unsalted butter
  • 1 cup finely chopped red onion
  • 1 cup small-dice carrots
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons seeded minced jalapeno
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons garam masala
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cayenne pepper (optional)
  • 3 cups small-diced potatoes
  • 3 cups small cauliflower florets
  • 5 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 cup chopped cored tomatoes
  • 2 tablespoons fresh squeezed lime juice
  • 1 1/2 teaspoons coarse salt
  • 8 ounces paneer*, cut into 1/2-inch dice (optional)
  • 2 cups frozen peas, thawed
  • finely chopped fresh cilantro leaves
  • thinly sliced scallions



Melt the butter over medium-high heat in a heavy dutch oven. Once melted, add the onions, carrots, ginger, jalapeno, garlic, garam masala, turmeric and cayenne. Saute until the vegetables are slightly softened, about 3 minutes. Add the potatoes and cauliflower, saute for 4 minutes. Add the tomato paste and saute for 3 minutes. Add the broth, tomatoes, lime juice and salt; stir well and simmer, covered, for 35 minutes. Two minutes before time has elapsed, stir in peas and paneer. Sprinkle with cilantro and scallions before serving.

* Dating back to ancient India, paneer remains the most common type of cheese used in traditional South Asian cuisines.





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