This original Tarla Dalal recipe can be viewed for free

Vegetable Stew with Crust


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A delicately flavoured stew with a traditional crust.

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Preparation Time: 
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Serves 8.
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Ingredients


175 gms french beans
175 gms carrots
175 gms cauliflower
175 gms potatoes
175 gms green peas
175 gms baby onions
3 large onions
2 tomatoes
2 tsp plain flour (maida)
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1/3 cup tomato ketchup
1 tsp chilli powder
1 tsp sugar
4 tbsp ghee
salt to taste

For the crust
175 gms shortcrust pastry dough
1 tbsp milk

Method
  1. Slice the large onions.
  2. Cut the french beans, carrots, cauliflower and potatoes into big pieces.
  3. Heat the ghee and fry the sliced onins until golden in colour.
  4. Add the cloves and cinnamon and fry for 1 minute.
  5. Add the cut vegetables, green peas and small onions and fry for 2 minutes.
  6. Add 2 teacups of water and cook until the vegetables are done.
  7. Mix the flour in 1/2 teacup of water and add to the stew.
  8. After 2 minutes, add the tomatoes, tomato ketchup, chilli powder, sugar and salt and cook for 2 minutes.
  9. Grease a baking dish and fill with the stew.
  10. Roll out the shortcrust pastry dough to fit the baking dish.
  11. Cover the stew with the pastry. Make slits on top and sprinkle the milk over the pastry.
  12. Bake in a hot over at 450°F for 20 minutes or until the crust is golden brown.
  13. Serve hot.
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