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Main Course

Kerala Potato Stew | Ishtu

A styled dish, very popular in Kerala Cuisine. A mild dish, not too hot nor spicy. Kids favor the delicate dish which is comforting to your tummy.

Ingredientsfor 4 servings

4 nos Potato
1 nos Onion
4 nos Green chillies
1 tsp Turmeric powder
1/4 tsp Chilly powder
1/4 tsp Ginger Paste
1/4 tsp Pepper — optional
1/2 cup Coconut milk
Water, to taste
Salt, to taste
Mustard seeds
Curry leaves
1 nos Dry red chilly
2 tsp Oil

Preparation

Step 1
For preparing the delicious dish, first chop potatoes into small squared pieces and slice the onions.
Step 2
Place a pan on the stove and add the potatoes,onions,turmeric powder,chilly powder,salt and water and cook till the potatoes are done.
Step 3
Into this, add green chillies, ginger,pepper(if needed) and the coconut milk and cook on a low flame.
Step 4
Now Heat the oil in another pan and let the mustard seeds crackle.
Step 5
Add red chilly and curry leaves.
Step 6
Add this to the curry. Serve hot!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Potato Stew | Ishtu

A styled dish, very popular in Kerala Cuisine. A mild dish, not too hot nor spicy. Kids favor the delicate dish which is comforting to your tummy.

Ingredientsfor 4 servings

4 nos Potato
1 nos Onion
4 nos Green chillies
1 tsp Turmeric powder
1/4 tsp Chilly powder
1/4 tsp Ginger Paste
1/4 tsp Pepper — optional
1/2 cup Coconut milk
Water, to taste
Salt, to taste
Mustard seeds
Curry leaves
1 nos Dry red chilly
2 tsp Oil

Preparation

Step 1
For preparing the delicious dish, first chop potatoes into small squared pieces and slice the onions.
Step 2
Place a pan on the stove and add the potatoes,onions,turmeric powder,chilly powder,salt and water and cook till the potatoes are done.
Step 3
Into this, add green chillies, ginger,pepper(if needed) and the coconut milk and cook on a low flame.
Step 4
Now Heat the oil in another pan and let the mustard seeds crackle.
Step 5
Add red chilly and curry leaves.
Step 6
Add this to the curry. Serve hot!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.