Prachi Jaiswal

We all crave for some hot piping stew, be it vegetable stew or chicken or mutton stew. If you are looking for easy recipes for vegetable, chicken and mutton stew, you’ve landed on the right page. We’ve got you covered!

Follow this article to learn how to make easy and delicious vegetable, chicken and mutton stew!

Also, lean how to make chickpea soup!

Vegetable stew:

Vegetable stew can be made with lots of variations and vegetables. You can choose vegetables of your choice and your availability. Vegetable stew can be made with or without coconut milk or just with water or with water and milk. It depends on how you like to make it. 

Let’s get started with the recipe:

Preparation time: 5 minutes

Cooking time: 20 minutes

Total time: 25 minutes

Serving: 4 servings

Ingredients to make vegetable stew:

Oil-2 tbsp

Cinnamon: ¼ stick

Cloves: 3 

Cardamom pods: 1-2 pods

Curry leaves: ¼ kat

Onion: 1 big (sliced)

Potato: 1 big

Green chili-1 big (sliced) 

Carrot: 2 big

Green beans: 2-3 

Peas: ¼ cup

Masala powder: ½  tsp

Black pepper: ¼ tsp

Red chili powder: ¼ tsp

Rice flour: 1 tbsp

Salt: to taste

Water: 1 cup

Milk: ½ cup

Method of preparation:

• Firstly heat oil in a pan, and when heated add all dry spices in it. Sauté for a few minutes and then add sliced onions and green chilies. Sauté until the onions become translucent.
• Meanwhile add rice flour to the water and mix well. 
• Furthermore add all the vegetables of your choice to the pan and sauté until tender. Cook on medium heat for 5-6 minutes while stirring.
• When the vegetables become tender, add rice flour+ water mixture to it and mix all the ingredients well. 
• Moreover add salt, black pepper, red chili powder and garam masala to the vegetables and mix well.
• Furthermore, add water and milk to the pan and cook on medium heat for 1-2 minutes until the mixture comes to a boil.
• Now, cover the pan with a lid and cook on low heat for 1-2 minutes and then serve hot after 5 minutes!

Chicken stew:

To make chicken stew all you need to add is chicken breast along with chicken broth to the above mentioned recipe of vegetable stew.

Let’s get started!

Preparation time: 10  minutes

Cooking time: 30 minutes

Total time: 40 minutes

Serving: 4 servings

Ingredients to make chicken stew:

Oil-2 tbsp

Cinnamon: ¼ stick

Cloves: 3 

Cardamom pods: 1-2 pods

Curry leaves: ¼ kat

Onion: 1 big (sliced)

Potato: 1 big

Green chili-1 big (sliced)

Garlic cloves: 3-4 minced 

Carrot: 2 big

Green beans: 2-3 

Peas: ¼ cup

Masala powder: ½  tsp

Black pepper: ¼ tsp

Red chili powder: ¼ tsp

Rice flour: 1 tbsp

Salt: to taste

Skinless chicken breast-1 ½ lb

Chicken broth-2-3 cup

Method of preparation:

• Firstly heat oil in a pot, and when heated add all dry spices in it. Sauté for a few minutes and then add sliced onions and green chilies. Sauté until the onions become translucent.

• Meanwhile add rice flour to the water and mix well. 

• Furthermore add all the vegetables of your choice to the pot and sauté until tender. Cook on medium heat for 5-6 minutes while stirring.

• When the vegetables become tender, add rice flour+ water mixture to it and mix all the ingredients well. 

• Moreover add salt, black pepper, red chili powder and garam masala to the vegetables and mix well.

• Now, add chicken breast to the pot along with chicken broth. Furthermore, cook the mixture on low heat until the chicken is no longer pink and the vegetables become tender.

(Pro-tip: you can also use shredded chicken or shred the chicken in the bowl while serving)

Serve hot!

Mutton stew:

To make mutton stew repeat all the above mentioned steps for chicken stew and replace chicken with 500 gms of mutton and add water in place of chicken broth.

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Evening snacks are something we all crave for. We look forward to eating not only tasty but also easy to make recipes. Papad is most commonly found in Indian households, and is easily available in markets. Roasted papad chaat is a blend of both tasty and healthy. It is not fried, and is low in carbohydrates. 

The best part about this recipe is that you can modify it according to your taste and preferences. I prefer to make this chaat more colorful and therefore, I add different colors of vegetables. You can even add pomegranate, and other fruits if you wish to add. Moreover, it can be prepared by adding sprouts or even boiled moong dal.

Therefore, there are many ways to prepare this amazing chaat for your evening cravings or for your mid-night hunger pangs!

Let’s start with the recipe:

Preparation time: 10 minutes

Cooking time: 1 minute

Total time: 11 minutes

Serving: 2 cups

Ingredients to make Roasted papad chaat:

Papad: 4-5

Peanuts (optional): handful

Onion: 1 big (finely chopped)

Tomato: 1 big (finely chopped)

Cucumber: 1 (chopped)

Lettuce: 2-3 leaves (chopped)

Pomegranate: ½ cup

Curd: 3-4 tbsp

Lemon juice: 1 tbsp

Chaat masala: 1 tsp

Salt: as per taste

(if you want to make this chaat more wholesome, you can add sprouts to it)

Method of preparation:

• Firstly, take the papads, and roast them on open flame or in a microwave as you prefer. Furthermore, crush the roasted papad into fine pieces.
• Secondly, in a big bowl, add chopped onions, cucumber, tomato, and lettuce leaves. Furthermore, add curd to these vegetables and mix well. Now, add peanuts, crushed papad and pomegranate. Mix all the ingredients well. 
• Now, add lemon juice, salt and chaat masala and toss all the ingredients together.
• Your roasted papad chaat is ready to serve!

Pro-tip: to make it more wholesome, you can add sprouted moong dal, or any other boiled legume. 

This chaat can be served as a side dish with your main meal or can be easily prepared as an evening snack!

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Spinach rice with paprika vegetables is a wholesome bowl loaded with goodness that is not only healthy but also tasty. This recipe is an answer to all your food cravings and brain storming searching for meal options. It is easy to make and a quick recipe.

You can modify this recipe according to your taste and preferences. More vegetables, the better the recipe. Choice of vegetables depends on you, but make sure to add a combination of colorful vegetables to make the dish more appealing.

Also learn how to make Thai Green Curry!

Let’s get started with the recipe

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Serving: 4

Ingredients to make Spinach rice with paprika vegetables

For Spinach rice:

Spinach-1 bunch

Rice-4 cups (cooked)

Salt-a pinch

Mint leaves-1 tbsp

Coriander leaves-1 tbsp

Green chili-1-2

Garlic-1 tbsp

Oil-1 tsp

Red chili powder-¼ tsp

Lemon juice-1 tbsp

Black pepper powder-a pinch

For Paprika vegetables:

Baby corn- 1 cup

Broccoli-½ cup

Onion- 1 big (diced)

Bell peppers-1 cup (diced)

Mushroom-½ cup

Paneer-½ cup (cubes) (optional)

Red chili flakes-1 tbsp

Oil-1 tbsp

Butter-2 tbsp

Refined flour-2 tbsp

Milk-500 ml

Salt- to taste

Black pepper powder-a pinch

Method of preparation:

To make Spinach rice:

• Firstly, boil water in a utensil and add washed and cleaned spinach leaves and salt for blanching. Keep the spinach leaves in boiling water for a few seconds and then wash them in cold water. 
• Furthermore, add spinach leaves, green chilies, mint leaves and coriander leaves in a mixer grinder. Moreover, blend the mixture to make a smooth spinach puree. Once done, set aside.
• Now, heat oil in a non-stick wok on medium flame and add garlic and red chilli powder to it. Simmer for 1 minute and then add spinach puree to it. Cook for around 4-5 minutes. 
• Immediately, add cooked rice to the wok along with black pepper powder and lemon juice. Mix the puree and rice gently together and cook for another 2-3 minutes.
• Finally, your spinach rice is ready to serve!

To make paprika vegetables:

• Firstly, place a wok on medium heat and add oil, garlic and red chili flakes to it. Sauté for a few minutes and then add vegetables of your choice. Cook for 2-3 minutes with continuous stirring and add all the dry spices. 
• Now, to prepare paprika sauce, in a saucepan melt 1 tbsp of butter and add refined flour slowly while stirring. Mix the flour with butter properly making sure that there are no lumps.
• Then, add milk in batches while stirring and cook until the sauce gets thick. 
• Once the sauce is ready, add the sauce to the vegetables and cook for another 2 minutes while mixing the ingredients.
• Your paprika vegetables are ready to serve!
• Lastly, place a bowl of spinach rice and pour the paprika vegetables on it and serve hot!

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Thai green curry is full of flavours and is not only delicious but also wholesome. You can serve it with hot rice or with fried rice. 

All you need to make this super simple recipe is thai green curry paste (made of lemon grass, coriander leaves, chilli peppers) and lots of vegetables of your choice. With pre-prepared curry paste, you can easily make Thai green curry anytime you wish too. 

The best part of this recipe is that you are free to choose your combination of vegetables. Whichever vegetables suit you best, you can include that in the curry. You can make it colorful by adding different colors of vegetables such as bell peppers, broccoli, carrot, onions, peas and even you can add tofu to it.

So, make your own combinations of vegetables and experiment this recipe with them. Make this recipe your own!

Also learn how to make Paneer steak bowl

Let’s get  started with the recipe:

Preparation time: 10-15 minutes

Cooking time: 30-35 minutes

Total time: 50 minutes

Serving: 4

Ingredients to make Thai green curry:

For thai curry paste-

Lemongrass: 4-5 stalks

Green chillies: 3

Coriander leaves:¼ cup

Coriander seeds: 1 tbsp 

Roasted cumin (jeera) seeds: 1 tsp

Spring onions: ½ cup

Garlic: 3-4 cloves (chopped)

Salt: to taste

For Curry:

Coconut milk: 350 ml (1 big glass)

Thai green curry paste: 3 tbsp

Broccoli: 1 cup (florets

Carrot: 1 cup (sliced)

Bell peppers (red and yellow): 1 cup (sliced)

Onions:1 big (diced)

Baby corns: ¼ cup

Green peas-1/4 cup

Sugar: 1 tbsp

Salt: to taste

Oil-1 tsp

Method of preparation:

To make Thai green curry paste-

• Firstly, prepare the lemon grass stalk. We need to take the root part of the stalk where it is soft and tender. You can use the leaves in the vegetable stock to enhance the flavor of the curry.
• Now, in a blender, add lemongrass, green chilies, dhania (leaves and seeds), cumin seeds, spring onions, garlic and salt with just enough water. Blend the ingredients to make a smooth paste. 
• Check if all the ingredients are blended properly, if required add more water and blend for a few more seconds. 

Pro-tip: you can easily store this paste in an airtight container, and use next time whenever you make this curry!

To make Thai green curry:

• Firstly, take a non-stick kadai and heat 1 tbsp of oil in it. Add diced vegetables to it and toss all the vegetables well. Sauté for a few seconds until the vegetables turn tender. Once done, turn off the heat and keep the vegetables aside. 
• Now, add 1 tsp of oil to the kadai and 3 tablespoons of Thai green curry paste. Sauté for a few seconds while stirring. To this, add 1 cup of water or vegetable stock. Mix well and cook for 1 minute on medium heat.
• To this, add sugar, and coconut milk. Stir well to combine all the ingredients. Add salt and stir well. Bring the mixture to a boil and let it simmer until mixture becomes thick.
• Furthermore, add stir-fried vegetables to the curry and bring it to a boil. 
• Finally your delicious Thai green curry is ready to serve with steamed rice or fried rice!

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