Ingredients:

Potatoes, 1 inch cubes 2 medium

Carrots, 1 inch cubes 2 medium

Cauliflower, florets ¼ small

Green peas, shelled ½ cup

Zucchini, 1 inch cubes 1 medium

Spinach 6-7 leaves

Oil 2 tablespoons

Celery, coarsely chopped 2 inch stalk

Onion, sliced 1 medium

Ginger, sliced 1 inch piece

Cumin seeds ½ teaspoon

Cloves 4-5

Black peppercorns 7-8

Refined flour (maida) 1½ tablespoons

Vegetable stock 2 cups

Salt to taste

Milk 1 cup

METHOD:

1. Heat oil in a pan. Add celery, sliced onion and sauté.

2. Tie ginger, cumin seeds, cloves, black peppercorns in a muslin cloth to make a potli and crush slightly.

3. Add refined flour to the pan and saute for two to three minutes. Add stock or water gradually stirring to avoid lumps. Add potato cubes and the potli of spices. Cover and cook for three to four minutes.

4. Add carrot, cauliflower, peas, zucchini and mix. Add salt and continue to cook.

5. Tear spinach leaves with hand and add it to the other vegetables.

6. Remove the potli and add milk. Cover and cook till all the vegetables are tender.

7. The stew is ready. Serve hot with garlic bread.

Ready to Serve ! Enjoy !