Kerala Style Potato Stew
Kerala Potato Stew is a delicious Indian recipe served as a Curries. A Perfect accompaniment for Idiapam.
Servings: 4 people
Calories: 115kcal
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.
Nutrition
Serving: 1Cup | Calories: 115kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g