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Marag Alkhadaar ~ Kuwaiti Vegetable Stew
Course
Curry
Cuisine
Middle Eastern
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
Author
Rafeeda
Ingredients
1
large carrot
1
large potato
2
baby marrows
2
tbsp
olive oil
1
inch
pc ginger
chopped
1
onion
minced
1/2
tsp
turmeric powder
1/2
tsp
chilli powder
1
tsp
cumin powder
1
large tomato
minced
130
gm pack tomato paste
2
stock cubes
I used vegetable
Salt and pepper to taste
Coriander leaves for garnishing
Instructions
Peel the vegetables and chop them into sticks.
Heat oil in a saucepan. Fry the ginger for a couple of minutes.
Add the onion and saute till wilted.
Add in the powders and saute for a minute.
Add in the tomato and tomato paste and cook till oil floats on the top.
Add in the vegetables, around 2 cups of water and the stock cube.
Keep on high flame till the water comes to boil and then cook on simmer till the vegetables are done.
Add in salt and pepper to taste. Serve warm garnished with coriander leaves.
Notes
If you find the tomato taste overpowering, add a pinch of sugar to balance.