Vegetables in an Afghan Cauldron
A colorful, rich dish that can be endlessly customized. Tasty every time, no matter the veggie combo!
Updated : 04 June, 2025
Easy
About 45 min.
Ingredients
500 grams
Potato
300 grams
Champignon
1
Onion
2
Carrot
2
Tomato
2
Bell pepper
4
Garlic
5 tablespoon
Vegetable oil
2 tablespoon
Tomato paste
0.5 cup
Water
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can change the set of vegetables to create a new, colorful, and appetizing dish every time. Enjoy your meal!
Preparation
Step 1
You can use any vegetables you like. Eggplant, zucchini, or cabbage are great options. Adjust the quantity of each ingredient to your taste.
Step 2
Peel potatoes, onions, carrots, and garlic. Rinse them along with the mushrooms and pat dry. Wash the bell peppers, cut them in half, and remove seeds. You can peel the tomatoes if you prefer, but it's optional.
Step 3
Cut potatoes, peppers, onions, and tomatoes into large chunks. Slice carrots into rounds or sticks. Slice mushrooms and garlic into thin slices.
Step 4
Pour vegetable oil into the Afghan cauldron and add the onions, carrots, and mushrooms. Sauté over high heat, stirring, until golden.
Step 5
Add the potatoes, bell peppers, and tomatoes to the cauldron. I also added a handful of cherry tomatoes – they’re sweet and give the dish a special flavor. Salt and pepper to taste.
Step 6
Dilute tomato paste with water. Adjust the amount of water based on your preference for sauce consistency.
Step 7
Pour the tomato sauce into the cauldron.
Step 8
Mix everything well. Add your favorite seasonings – basil, oregano, thyme, or a vegetable spice mix.
Step 9
Close the lid of the Afghan cauldron. Reduce the heat to medium and stew the vegetables for 20 minutes. During cooking, open one of the valves slightly with a fork. If steam comes out, everything is cooking properly.
Step 10
After 20 minutes, turn off the heat and let the cauldron sit with the lid closed for 10–15 minutes. Then, release the remaining steam from the cauldron and only then open the lid. Serve the potato and vegetable dish with fresh herbs and ground pepper.