Paneer, Edamame and Carrot Stew

Stew or “Ishtew” is a coconut milk based meaty broth usually eaten with steamed rice cakes (appams) in the southern part of India. Warm, comforting and wholesome, you’ll rarely find yourself stopping at just one appam. I felt for that same comforting goodness and decided to try my version of it. I went vegetarian (as we were celebrating the Hindu festival of Shivaratri today) and added some tomato for a tang(not usually a typical ingredient for the stew). With mouthfuls of soft Paneer (indian cottage cheese), a crunch of carrots and edamame and a lasting edge from the chili, this soup hit the spot. Better still, I served it up in home-made bread bowls from left over Naan dough that I had in the fridge! You could use any buns, or even just dip plain old bread in it, but I just had to mention the bowls. They were my proud moment for the day.

Paneer, Edamame & Carrot Stew

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• Author: Shuchi Mittal
• Total Time: 25 minutes
• Yield: 2 1x

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Description

A South Indian Stew in a North Indian Blanket

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup baby carrots, chopped
• 1/4 cup shelled edamame
• 1/2 cup Paneer cubes
• 1 tbsp (15 ml) tomato paste
• 1/4 cup (60 ml) thick coconut milk
• 1/2 onion, sliced lengthwise
• 1 clove of garlic, crushed
• 1 tbsp fresh coriander, chopped
• 1 tbsp fresh mint, chopped
• 2 cloves, crushed
• 1 bay leaf
• 2 small red chilis, chopped or 3/4 tsp chili flakes
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp paprika
• 1 tbsp (15 ml) olive oil
• Salt & pepper

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Instructions

1. Heat oil in a pan. Add the bay leaf, cloves, garlic and onion and sauté till onions turn brown.
2. Add the tomato paste along with 1/2 cup water and all the dry spices. Cook covered on medium flame for 3-5 minutes.
3. Now add the carrots, edamame and paneer cubes along with 1/2 the chopped mint & coriander and cover and cook for another 3-5 minutes.
4. Remove cover, pour the coconut milk and let it simmer for a few minutes on medium-low flame.
5. Remove from heat, garnish with some lemon and fresh coriander and serve.

• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Stew
• Cuisine: Indian

Nutrition

• Serving Size: 1 bowl
• Calories: 280

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Frequently Asked Questions

What is Ishtew and where does it come from?

The article explains that Ishtew is a coconut milk-based meaty broth traditionally eaten with steamed rice cakes called appams in the southern part of India. This recipe is the author’s vegetarian version, made for the Hindu festival of Shivaratri.

Is tomato paste traditional in this dish?

No — the article specifically mentions that the 1 tbsp of tomato paste was added by the author for tang, noting it is not typically an ingredient in traditional ishtew. It is a personal twist on the recipe.

What can I serve this stew in or with?

The article describes serving it in home-made bread bowls made from leftover naan dough, and notes you can use any buns or simply dip plain bread into it. Traditionally, ishtew is paired with appams (steamed rice cakes).