Kerala Style Potato Stew Recipe | Ishtu
A Vegetable and Coconut Rich Stew!
Kerala Potato Stew is a delicious Indian recipe served as a Curries. A Perfect accompaniment for Idiapam.
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.
Please click here for the other version of the Potato stew recipe
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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 tbsp Chopped Ginger
- Few Curry Leaves
Spices & Other Ingredients Needed
- 1 tbsp Coconut Oil
- 1 tsp Peppercorns
- ¼ tsp Pepper Powder
- 2 Cup Thin Coconut Milk 1 Cup - 250ml
- 1 Cup Thick Coconut Milk
- Salt As Needed
For Tempering
- 1 tbsp 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 |
(Visited 36,170 times, 10 visits today)
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I love your potato stew. It is so simple, tasty, and wholesome. I will surely look for more recipes like this.
Thanks William for your comments
The potato stew is yummy😋 and tastes great with Aapam and String hoppers…
Glad to hear Thanks Lalitha
oil used should be good coconut oil…
I am a bit confused with the instructions- you mentioned that heat should be turned off after adding thick milk. Yet in your instructions it is not so. Copying your instruction below:
“ When the veggies are cooked completely, add the thick coconut milk and mix well. When the stew starts to boil, add coconut milk along with chopped curry leaves and pepper powder and mix well”
So sorry for the confusion. We need to add the thick coconut milk once the veggies are cooked along with curry leaves and pepper powder and mix well. Switch off the flame. I have updated the recipe. Once again apologize and thanks for bringing it to notice.
Delicious recipe. Your recipies are always appetizing.
Thank you so much 🙏🙏🙏
I see in the instructions to add carrot but I don’t see it in the list if ingredients? How much do you use?
Oh sorry i will include in ingredients. Please add 1 carrot, wash, peeled and cubed
Thank you!