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Main Course

Potato Stew - Quick Make

A gentle, coconut milk-based stew with soft vegetables and whole spices floating in a pale, fragrant broth. Kerala stew is quiet comfort food — not loud with chilli, but warm with cardamom and black pepper.

Ingredientsfor 4 servings

3 nos Potatoes chopped into 1 inch cubes, medium size
2 nos Onion sliced, medium size
3 nos Green Chillies — cut into half
1 cup Coconut — grated
5 nos Curry leaves
2 tsp Cumin seeds
2 tbsp Oil

Preparation

Step 1
Get out milk 1 & 2 of the coconut and set aside.
Step 2
Put cut potatoes and onion into a cooking vessel.
Step 3
Pour 2 cups of water and milk 2 of coconut to boil.
Step 4
All potatoes and onion pieces should be immersed in the liquid.
Step 5
After boiling, add green chillies and cook on small flame until potatoes and onions are cooked well.
Step 6
Add salt and coconut milk 1 and put off flame when slightly boiling on the sides.
Step 7
Allow to crackle curry leaves and cumin seeds in oil and garnish over the stew.

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

Potato Stew - Quick Make

Ingredientsfor 4 servings

3 nos Potatoes chopped into 1 inch cubes, medium size
2 nos Onion sliced, medium size
3 nos Green Chillies — cut into half
1 cup Coconut — grated
5 nos Curry leaves
2 tsp Cumin seeds
2 tbsp Oil

Preparation

Step 1
Get out milk 1 & 2 of the coconut and set aside.
Step 2
Put cut potatoes and onion into a cooking vessel.
Step 3
Pour 2 cups of water and milk 2 of coconut to boil.
Step 4
All potatoes and onion pieces should be immersed in the liquid.
Step 5
After boiling, add green chillies and cook on small flame until potatoes and onions are cooked well.
Step 6
Add salt and coconut milk 1 and put off flame when slightly boiling on the sides.
Step 7
Allow to crackle curry leaves and cumin seeds in oil and garnish over the stew.

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.