Thursday, November 19, 2020

Fridge-Cleaner Stew

Recently, The Spouse chanced on a gravy formula that worked well. He saw the cartons of tomato puree and coconut milk on the shelf and mixed them to make a paneer dish. I followed that formula and ended up with a hearty stew.  

On this occasion, I had a pack of mushrooms languishing in the fridge, along with some carrots and a capsicum and frozen peas. I put them to good use and came up with a stew that I'm proud of. It tasted good with rice too.

In a pan, temper 2 tsp of oil with 
1 tsp cumin
2 green chillies
3-4 garlic cloves, chopped 

Then, saute
1 onion, chopped

Then saute
1/2 cup of diced carrot

Next, saute 
1 diced green capsicum 
1/2 cup of green peas

Now add 
2 cups of diced button mushrooms 

and let them cook.

Once they've cooked and their water has begun to evaporate (or when your patience begins to run out), add 3-4 spoons (any small or medium spoons, but nothing you would use as a ladle) tomato puree and mix it well with the vegetables. 

Then add 
about 1/2 cup of coconut milk 
and mix well. Add water enough to make a gravy of the consistency you like. Or more coconut milk.

salt to taste

Mix well and simmer for about five minutes, more or less, depending on how thick or thin you want it.

I ate two cupfuls all by themselves, without any rice or other accompaniments. It was very satisfying.