Potato Stew
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
Servings: 4
Calories:
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.
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