By Shreya Goswami
September 27, 2023
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Stews personify warmth and comfort during autumn season, when the weather gets colder. These Indian stews, both vegetarian and non-vegetarian, should therefore make it to your plate.
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The classic Kashmiri meat stew is known for its deep colour (thanks to Kashmiri red chillies) and rich taste.
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Prepared with a blend of lentils and a velvety, slow-cooked gravy, this Punjabi dal does indeed qualify as a stew.
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This Mughlai dish is known for being slow-cooked overnight, where the meat, marrow and spices create a rich stew.
A Maharashtrian sprouted legume-based stew, this one boasts of the flavours of coconut and chillies.
Flavoured with Mathania chillies and the choicest of spices, this Rajasthani royal stew is best enjoyed with flatbreads.
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This coconut-based and veggie-loaded dish from Kerala is usually served with appams, idiyappams and parotta.
This Bengali stew is known for its signature white colour derived from the liberal use of yoghurt and white onions.
A staple in Nagaland, this stew gets its signature flavours from bamboo shoots, fermented soybeans and Naga chillies.
Prepared with a blend of lentils, vegetables, spices and often, meat, this stew hails from Andhra and Telangana.
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Spicy, rich and flavoured with mustard oil and whole garlic bulbs, this mutton stew from Bihar is a must-have.