Steps
- 1
Boil the peas and carrots, add in salt and leave uncovered to maintain the colour of peas. Boil for 4-5 minutes.
- 2
On a heated sufuria, fry onions till golden brown then add salt and garlic. Let it fry a little. Now add in the tomatoes and allow it to cook well then add potatoes, stir and let them cook for about 5 minutes. Stir and add peas and carrots. Stir well, cover and let cook for 3 minutes season with chibundiro for a great taste. Stir again and add a little water to make soup.
- 3
. Your stew is ready. Serve with a dish of your choice.
Similar Recipes
More Recipes
-

Shital Jataniya
-

Jacket Potatoes with Cheese Filling
ALEX xx ✈🇬🇧🇱🇹
-

Mango Shrikhand - Aamrakhand - Indian traditional desert
Manisha Sampat
-

Ruchi Agarwal
-

ifuchi
-

Priyangi Pujara
-

ifuchi
-

Mango Malai Kulfi - Summer Special Frozen Dessert
Manisha Sampat
-

Priyangi Pujara
-

Priyangi Pujara
-

Chef Nena
-

SherryRandall: The Leftover Chronicles
-

Air Fry with Me
-

homebasedchef
-

skunkmonkey101
-

Uzma Latif
-

Tarun Arora -

Sarbjeet Vinayak
-

Farha Naaz
-

Ajay Tyagi -

Yash Arora -

Anne Gitiiya
-

khadija (Deejarh bakery)
-

Nidhi Rajpal -

Versha Tiwari
https://cookpad.wasmer.app/us/recipes/11554394




Comments