Today I am sharing the recipe of Kerala style Potato stew which is an easy and delicious curry. Appam and potato stew is a great combo and my mom used to prepare this for breakfast. You can even have this curry with Idiyappam. Traditionally potato stew is made by just cooking the potatoes, green chillies and other vegetables in coconut milk by just adding pepper powder but my mom used to prepare it differently. So here comes by Mom's version of Potato Stew.
Serves ~ 2 Adults
Potato ~ 2 Nos ( Large sized )
Onions ~ 2 Nos ( Medium sized )
Green chilies ~ 4-5 Nos ( Split length-wise)
Chopped ginger and garlic ~ 2 tbsp
Turmeric powder ~ 1/4 tsp
Red chilly powder ~ 1/2 tsp
Garam Masala ~ 1/4 tsp
Black pepper powder ~ 1/2 tsp
Thin coconut milk ~ 3/4 cup
Thick coconut milk ~ 1/4 cup
Curry leaves ~ 1 stem
- First wash and peel the potatoes. Then heat oil in a pan and add chopped onions, chopped ginger, chopped garlic and green chillies and saute till onions become soft. Then add turmeric powder, chilly powder and garam masala and fry for less than a minute in low flame. Then add chopped potatoes and cook the potatoes by adding enough water and salt.
- Then add 3/4 cup of thin coconut milk, curry leaves and black pepper powder and boil it for another 5-10 minutes. Then finally add 1/4 cup of thick coconut milk and remove from the flame after 2 minutes.
Note: I used maggie's coconut milk powder for making coconut milk. You can even used canned coconut milk or extract it from grated coconut.
Enjoy with Appam or Idiyappam.