Kerala Potato Stew Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, curry leaves, and sliced onions. Saute until the onions turn golden brown.
• STEP 2.Add ginger-garlic paste and saute for a minute. Then add turmeric powder, black pepper powder, and cinnamon powder. Mix well.
• STEP 3.Add diced potatoes and cook for a few minutes. Then add thin coconut milk and salt. Cover and cook until the potatoes are tender.
• STEP 4.Add thick coconut milk and simmer for a few more minutes. Adjust the seasoning if needed.
• STEP 5.Garnish with fresh coriander leaves and serve hot with appam or rice.

Cooking Tips

• You can add vegetables like carrots and peas to make the stew more nutritious.
• For a richer flavor, you can add a tablespoon of ghee or coconut oil at the end.
• If you don't have fresh coconut milk, you can use canned coconut milk diluted with water.

Storage and Serving

• Leftover potato stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop or in the microwave before serving.
• Serve the potato stew with appam, rice, or bread for a complete meal.