Super easy and delicious vegetable stew using coconut milk. Relished with idiyappam and appams as a breakfast combo.
Tips & Tricks:
1. I would suggest you to prepare this Potato stew in pressure cooker to get a creamier consistency if you are using raw potatoes. Otherwise, boiled potatoes will also do the job.
2. After the dish is ready, wait for 15 -20 minutes before serving. This will make the stew creamier.
Substitutions & Variations:
1. Using fresh coconut gives out the best result. If not, you can replace it by using ready made coconut powder.
2. For this recipe, I have used only potatoes. However, you can replace half the quantity of potatoes with peas, carrots and beans.
Here's a link to How to extract coconut milk. Make sure to keep the coconut milk ready, before we begin with the recipe.
Potato Stew
Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml
Prep Time:- 10 minutes
Cook Time :- 10 minutes
Servings:- 2 people
Ingredients:-
2 tsp vegetable oil / coconut oil
1/2 tsp Mustard seeds
1" Cinnamon stick
3 Cloves
1 stem curry leaves
1 Large onion, sliced
2 no green chillies, slit
1" fat ginger, crushed
1 large potato, cubed or boiled
1/2 of a medium coconut for extracting coconut milk.
Method:-
1. Heat oil. Splutter mustard seeds. Add whole garam masalas, curry leaves Saute for few seconds.
2. Add sliced onion, slit green chillies and ginger. Saute till onions are transparent. Don't fry any more.
3. Add cubed potatoes, followed by thin coconut milk (Rundaam Paal). Close the lid with the whistle on and cook for 2 whistles. If cooking in a Kadai, cook till potatoes are tender.
4. Finally, add thick coconut milk (Onam Paal). Cook it on low flame. Switch off the flame when its about to boil. Cover and let it sit for few minutes before serving.
5. Mash the potatoes slightly.
6. Serve it hot with Kerala appam, Idiyappam
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