Potato Stew is a very easy and simple dish of Kerala that goes well with Appam, Poori, Chapathi, Puttu, Idiyappam, or even with plain bread. Recently, I tasted this in my friend's house. She served this yummy potato stew with brown rice Idiyappam and it tasted divine. My MIL used to grind the coconut and add the coconut paste to this stew, but my friend told that its conventional to use the coconut milk instead of grinding and adding the coconut paste. So, this time, I tried adding coconut milk and it turned out so yummy. Also, instead of adding only potato, I enriched with peas, carrot and beans to make it much healthier.
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| Kerala Style Potato Stew Recipe |
Recipe Card:
Kerala Style Potato Stew
Servings: 4 people
Calories: 115kcal
Kerala Potato Stew is a delicious Indian recipe served as a Curries. A Perfect accompaniment for Idiapam.
Print Recipe
Ingredients
Vegetables for Stew
- 3 Potato
- 2 Onion
- 10 Beans
- ¼ Cup Green Peas
- 3 Green Chili
- 1 tablespoon Chopped Ginger
- Few Curry Leaves
Spices & Other Ingredients Needed
- 1 tablespoon Coconut Oil
- 1 teaspoon Peppercorns
- ¼ teaspoon Pepper Powder
- 2 Cup Thin Coconut Milk 1 Cup - 250ml
- 1 Cup Thick Coconut Milk
- Salt As Needed
For Tempering
- 1 tablespoon Coconut Milk
- 1 inch Cinnamon Stick
- 3 Cloves
- 1 Bay Leaf
- 2 Cardamom
Instructions
- Heat a heavy bottomed pan and add oil. Add whole garam masalas and saute them in oil. To that, add the peppercorns, slit green chillies, curry leaves and chopped ginger and saute them all till you get a nice aroma out of the masala
- Then, add the thinly sliced onions and saute them in oil till they turn translucent. When the onions are translucent, then add chopped potatoes, carrot, beans and peas and stir-fry in high flame for couple of minutes
- Then add thin coconut milk along with salt and cook the veggies till they are nicely tender and soft
- When the veggies are cooked completely, add the thick coconut milk along with chopped curry leaves and pepper powder and mix well. Switch off the flame.
- The delicious Kerala Style Potato Stew is now ready to serve! Relish with your roti, idiyappam or appam and enjoy the dish!
Video
Notes
- We can exclude other veggies and add only potato and onion
- We can use store bought coconut milk. I usually get 1 can of coconut milk, take half of it aside for thick milk. Dilute the rest of the milk with 1.5 to 2 cups of water and keep it aside for thin consistency.
- Always switch off the flame and add the thick coconut milk. We should not boil the stew after adding thick coconut milk.
Nutritional Info
Nutrition Facts
Kerala Style Potato Stew
Amount Per Serving (1 Cup)
Calories 115
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 26g9%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step Pictures:
- Heat a heavy bottomed pan and add oil. Add whole garam masalas and saute them in oil. To that, add the peppercorns, slit green chillies, curry leaves and chopped ginger and saute them all till you get a nice aroma out of the masala
- Then, add the thinly sliced onions and saute them in oil till they turn translucent. When the onions are translucent, then add chopped potatoes, carrot, beans and peas and stir-fry in high flame for couple of minutes
- Then add thin coconut milk along with salt and cook the veggies till they are nicely tender and soft
- When the veggies are cooked completely, add the thick coconut milk along with chopped curry leaves and pepper powder and mix well. Switch off the flame.
- The delicious Kerala Style Potato Stew is now ready to serve! Relish with your roti, idiyappam or appam and enjoy the dish!
Please click here for the other version of the Potato stew recipe
 |
| Kerala Style Potato Stew Recipe |
