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4.67 from 3 votes

Thareed Alkhadaar ~ Middle Eastern Vegetable Stew

Course Stew
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Rafeeda


  • 2 carrots peeled and diced
  • 2 baby marrow peeled and diced
  • 1 large potato peeled and diced
  • 1 small pc pumpkin peeled and diced
  • 2 tbsp oil
  • 1/2 inch cinnamon stick
  • 1 cardamom
  • 1 large onion thinly sliced
  • 1 tbsp ginger garlic paste
  • 2 green chillies slit
  • 1 large tomato chopped
  • 1 tbsp tomato paste
  • 3 tbsp chopped coriander leaves
  • 1 heaped tbsp bezaar spice
  • 1/4 tsp turmeric powder
  • 1/4 tsp paprika optional
  • 1 small dried lemon loomi
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • Salt and pepper to taste
  • Coriander leaves for garnish


  • Wash and drain the vegetables and set aside.
  • Heat oil in a saucepan. Fry the cinnamon and cardamom briefly.
  • Add the onion and saute till golden brown.
  • Add the ginger garlic paste and chillies and cook till the onion starts wilting.
  • Add in the ingredients from tomatoes to ground cardamom and give a nice stir to coat all over. Cook on simmer for 5 minutes.
  • Add the vegetables and coat well with the mixture.
  • Pour in around 2-4 cups of water (depending on how soupy you want your stew to be).
  • Allow it to come to a boil on high flame, then reduce the flame, add salt and pepper to taste and cook with closed lid the vegetables are cooked.
  • Serve with regaag or plain rice with a generous garnish of coriander leaves!