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.
Health Benefits
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.
Ingredients
oil: 3 tbsp
onions – finely chopped: 2 medium sized
ginger garlic paste: 1 tbsp
tomato – chopped : 1
salt
turmeric: 1/2 tsp
garam masala: 1 tsp
carrot – cubed : 1
cup peas: 1
bunch spinach leaves – chopped : 1
chicken stock: 1 cup
boneless chicken – cubed: 1/2 kg
potato – cubed: 1
paneer: 5-6 cubes
Barley flour
spring onion stems – chopped: 4-5
Coriander – chopped
How To Make Ladakhi Stew
- Heat up the oil in a pot and caramelize the onions.
- Add the ginger garlic paste, tomato, Kashmiri red chilli powder, turmeric, garam masala, carrot, spinach leaves, green peas, and salt to taste.
- Cook everything together.
- Add the chicken stock, potatoes, chicken and paneer cubes.
- Knead the barley dough.
- Fashion the dough into small balls to be flattened by hand.
- Add the dough into the mix with spring onion stems and coriander.
- Mix gently, making sure not to break the dough pieces.
- Cover the pot and let it simmer for 4-5 minutes.
- Serve hot and enjoy!
Trivia
Ladakh has the highest bridge in the world.