Fennel-Spiced Kashmiri Vegetable Stew
A comforting stew of seasonal vegetables simmered with fennel and Kashmiri spices, offering a light yet deeply flavorful meal. This indian-inspired one pot ready in about 55 minutes pairs mixed vegetables, fennel seeds, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2.5 lbs mixed vegetables
- 1.5 tsp fennel seeds
- 2 large onion
- 2 cloves garlic
- 1 tbsp grated ginger
- 1 cup diced tomato
- 1.5 cups water
- 2 tbsp ghee
- 1 tsp salt
- 1/2 tsp Kashmiri red chili powder
Instructions
- Step 1: Chop 2 large onions into small dice. Heat 2 tbsp ghee in a pot over medium heat, then add onions and cook for 8 minutes until deeply golden and caramelized.
- Step 2: Add 2 minced garlic cloves, 1 tbsp grated ginger, and 1.5 tsp fennel seeds. Cook for 2 minutes until aromatic, stirring constantly.
- Step 3: Stir in 1 cup diced tomato, 1/2 tsp Kashmiri red chili powder, and 1 tsp salt. Cook for 5 minutes until tomatoes break down and oil separates from the mixture.
- Step 4: Add 2.5 lbs mixed vegetables (such as carrots, potatoes, peas) and 1.5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until vegetables are tender but hold their shape.
- Step 5: Remove lid and simmer uncovered for 5 more minutes to thicken the sauce to a light, cohesive consistency that clings to the vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fennel-Spiced Kashmiri Vegetable Stew take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fennel-Spiced Kashmiri Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed vegetables from drying out.
Can I substitute ingredients in Fennel-Spiced Kashmiri Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fennel-Spiced Kashmiri Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Fennel-Spiced Kashmiri Vegetable Stew?
Indian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
