Potato stew is a tasty side dish usually made in Kerala and Tamil Nadu using coconut milk and cashew poppy seeds taste paste. It is very mild but delicious
Potato Stew or Ishtew Recipe step by step pictures. Potato stew is a tasty side dish usually made in Kerala and Tamil Nadu using coconut milk and cashew poppy seeds taste paste. It is very mild but delicious. We usually make it during the festivals as it is very rich. I usually make Vegetable stew but when I run out of veggies or forgot to soak green peas I make this simple potato stew. Now lets see how to make this delicious Stew.
Recipe Instructions:
1.. In a Pressure cooker add in the potato and water till the potato immerse. Cook for 3 whistles. Wait till the pressure releases naturally and then open the cooker.
2. Peel the skin and chop 2 potatoes into cubes and mash 1 potato and keep it aside.
3. Next add in the ingredients to grind in a blender along with little water
4. Blend it to a fine paste and set aside.
5. Heat a pan with coconut oil once it is hot add in the fennel seeds let it splutter. Next, add in the curry leaves and ginger saute for few secs.
6. Next add in finely chopped onions, sauté till glossy
7. Now add in the cashew poppy seeds paste. Mix well. In a low flame cook for 2 mins.
8. The paste slightly thickens and now add the mashed potato. Combine everything.
9. Also add in thin coconut milk ,Water. Mix well and then add in the salt. Cook for 5 mins in a low flame. When the stew becomes slightly thick add in the cubed potatoes and thick coconut milk. Cook for a minute and then switch off the flame.
Serve hot with Kerala Appam.
More Kerala Recipes:
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Potato Stew
Standard 1 cup measures 240 ml
Ingredients
- 3 Potato
- Salt as needed
- 1 Onion
- 1 tbsp Coconut oil
- 1 tsp Fennel seeds
- 1 spring Curry Leaves
- 1 tsp Ginger minced
- 1 cup Thin coconut milk
- ½ cup Water
- ¼ cup Thick coconut milk
To Grind:
- 10 Cashew nuts
- 2 tbsp Poppy seeds
- 2 tbsp Roasted Gram Dal
- 2 Green Chilli
- 2 pods Cardamom
- Cinnamon stick a small piece
- 1 Clove
Instructions
- In a Pressure cooker add in the potato and water till the potato immerse. Cook for 3 whistles. Wait till the pressure releases naturally and then open the cooker.
- Peel the skin and chop 2 potatoes into cubes and mash 1 potato and keep it aside.
- Next add in the ingredients to grind in a blender along with little water
- Blend it to a fine paste.
- Heat a pan with coconut oil once it is hot add in the fennel seeds let it splutter. Next, add in the curry leaves and ginger saute for few secs.
- Next add in finely chopped onions, sauté till glossy
- Now add in the cashew poppy seeds paste. Mix well. In a low flame cook for 2 mins.
- The paste slightly thickens and now add the mashed potato. Combine everything.
- Also add in thin coconut milk ,Water. Mix well and then add in the salt. Cook for 5 mins in a low flame.
- When the stew becomes slightly thick add in the cubed potatoes and thick coconut milk. Cook for a minute and then switch off the flame.
Notes
- Don’t cook for more than a minute after the thick coconut milk is added as it might cuddle.
- Goes well with Appam, idiyappam.
Motions and Emotions
warm and comfortable stew for cold days