- 3 tbsp oil
- 2 medium sized onions – finely chopped
- 1 tbsp ginger garlic paste
- 1 tomato – chopped
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 carrot – cubed
- 1 cup peas
- 1 bunch spinach leaves – chopped
- 1 cup chicken stock
- 1/2 kg boneless chicken – cubed
- 1 potato – cubed
- 5-6 cubes paneer
- Barley flour
- 4-5 spring onion stems – chopped
- Coriander – chopped
Ladakhi stew is a signature dish of the Ladakh region in the Indian state of Jammu and Kashmir. Overall, Ladakhi food is very similar to Tibetan food which shouldn’t be very surprising considering that Ladakhi culture is also very similar to Tibetan culture. Ladakhi cuisine is known for its use of local fare, including goat, noodles, mutton, butter, yoghurt, etc. It also has lots of vegetarian options for you to choose from.
Ladakhi stew has many different ingredients that are all working together to make a delicious and healthy stew. One of the defining ingredients of just about any Indian stew are the chilies. Chilies are spicy thanks to the compound known a capsaicin. Capsaicin clears out your senses, boosts your metabolism, and even clears out your skin. Capsaicin is also pretty rich in antioxidants which fight cancer by killing free radicals which can damage your DNA.
How to make Ladakhi Stew
Ladakh has the highest bridge in the world.