Worcestershire sauce may seem out of place in an Indian recipe. Some food historians, however, believe the condiment was created by the British when they ruled India, then named for the place it was first bottled, Worcester, England. Slideshow:  More Indian Dishes 

Sanjeev Kapoor
March 2011

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Credit: © Alpha Smoot

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the vegetable oil. Add the dried chiles and cumin seeds and cook over moderately high heat until they are fragrant, about 1 minute. Add the sliced onions and cook, stirring them occasionally, until they are golden brown, about 4 minutes. Add the garlic and jalapeños and cook, stirring, until the garlic is golden, about 1 minute. Add the water, red and sweet potatoes, carrot, tomato and cauliflower and bring to a simmer. Cover and cook over moderately low heat until the vegetables are tender, about 10 minutes.

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  • Stir in the Worcestershire sauce, vinegar and sugar and season with salt. Ladle into bowls and serve.

Make Ahead

The vegetable stew can be refrigerated overnight.

Suggested Pairing

Fruit-forward, substantial white.

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