The Potato Stew Recipe is a flavorful curry from the state of Kerala. This curry is made with some basic ingredients and usually uses coconut milk. But today for this recipe, I have used regular milk, yet retained the authentic taste and flavor of the recipe.
So let us see how to make potato stew with my simple step-by-step recipe process.
About Potato Stew Recipe:
Potato stew is a popular curry in Kerala, India. It is commonly served with appam, idiyappam, or chapati. This quick and easy potato stew is made with milk instead of traditional coconut milk.
Nowadays it is very difficult to grate the coconut and then extract milk out of it and then use it for curry. I know you must be thinking by now that you can get coconut milk from the store.
But somehow I am not comfortable buying coconut milk or for that matter coconut powder which is readily available in the market. One of the reasons is that these products are not easily available everywhere.
The second reason for me not using these store-bought materials is that anyway, they are not going to give you the same taste as that of Kerala stew made with freshly grated coconut milk.
Another major reason why I don’t use it is because of the preservatives, in these packaged food.
So I thought of trying this Ishtu recipe using our normal dairy milk because that is more accessible and readily available and most without compromising on the taste and quality.
And trust me it turned out very good.
And now here comes the fun part my Mother-in-law who is from Kerala asked me how much coconut milk I used in this curry and I was like huh!
Immediately I pat on my back for creating such a delicious Kerala Potato Stew without using coconut milk.
Serving Suggestion:
You can serve this curry with Idli, dosa, idiyappam, appam, or chapati. But if you ask me about my preferred serving style then I would say I love potato stew along with Gothambhu Puttu. So ya that’s my preferred combo.
Storage Suggestion:
You can refrigerate this curry for a day or two. You can add more boiled milk while reheating if needed.
Pro Tips for Ishtu Recipe:
Use freshly ground pepper and cumin in this recipe to get the maximum flavor.
You can use pearl onion instead of a normal big onion.
For an authentic Kerala taste make sure to use coconut oil but if it is not available then you can use normal vegetable oil.
Make sure to switch off the stove before adding milk to it, to avoid milk getting curdled. Once you add milk then switch it on and boil properly on low flame so that all the spices get infused with potatoes and onion.
Why You Should Make This Recipe for Potato Stew:
You’ll love this tasty recipe for potato stew. It’s made with rich curry and potatoes that melt in your mouth.
It’s a simple recipe that’s easy for anyone. Requires only potato and other basic everyday ingredients.
It has lots of flavor, so it tastes very delicious.
This recipe is filling and comforting.
Different from any other curries, you will be tempted to make it repeatedly.
This curry stands out from the rest. You’ll find yourself craving it and making it repeatedly.
Looking for Some more Recipes Like this:
If you are someone who loves potatoes like me then you might want to check out some of these recipes listed below,
Basic Ingredients Used to Make this Recipe:
Potatoes: Potato is the key ingredient for this recipe, use potatoes with less to medium starch.
Onion: I have used regular onion, but you can use pearl onion if you want
Coconut Oil: To get an authentic taste coconut oil is a must for this recipe. But in case of non-availability, you can use vegetable oil.
Pepper & Cloves: Pepper and cloves both bring a nice flavor and aroma. You can skip green chilli but do not skip peppercorn and cloves.
Bay leaf & Cinnamon Sticks: The oil present in bay leaf releases a wonderful fragrance, enhancing the curry’s overall aroma. Though bay leaves may not be the star ingredient in a curry they are often combined with other whole spices like cardamom, cloves, and cinnamon to create the signature taste of curries.
So here in this curry, I have used a combination of bay leaf and cinnamon sticks.
Ginger: I have used some fresh julienned if you want you can also crush the ginger and use it.
Curry Leaves: Curry leaves make Indian curries taste and smell special and traditional, while also blending well with spices to make the dish more delicious and healthy.
Milk: Traditionally this recipe calls for coconut milk but today I am using normal cow milk. I used double-toned milk for this recipe.
Others: Salt and Water
Potato Stew Recipe
Equipment
Ingredients
- 250 grams Potatoes chopped or diced
- 2 tbsp Coconut oil
- 1/2 cup Onions thinly sliced
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 1 inch Ginger peeled & julienned
- 1 tsp Black Peppercorns crushed
- 2 Cloves crushed
- 2 Green Chilli slit or sliced
- 1-2 Curry Leaves sprig
- 2-3 cups Cow Milk or as needed
- 1-2 cup Water to cook potato covering in between
- Salt as required
Instructions
- Crush whole black pepper and cloves in a mortar-pestle coarsely. Set aside.
- Heat coconut oil in a pan.
- Add thinly sliced onions, tej patta, ginger juliennes, curry leaves and green chilli.
- Also add the crushed black pepper, cloves and cinnamon stick.
- Saute the onions on low to medium heat until they soften and turn translucent. Do not brown them.
- Remember to stir the onions at regular intervals till they become translucent.
- Now add potatoes and mix them with the onions and spices.
- Add 2 cups water. Season with salt as required.
- Cover the pan with its lid and simmer on a medium-low to medium heat till the potatoes gets cooked. Keep checking and stir while the potatoes are cooking.
- Once the potatoes gets cooked switch off the flame.
- Now add milk and mix everything well. (Do not pour milk when the stove is on else there is the possibility of milk getting curdled)
- Now switch on the gas and boil the curry on low to medium heat.
- Once the curry gets boiled nicely switch of the the flame.
- Serve potato stew with Gothambu puttu, appams, idiyappams, dosa or ghee rice or cumin rice. You can also have it with roti, poori, plain paratha or lachha paratha.
Nutrition
Frequently Asked Questions About this Recipe:
Which potatoes are good to use for Stew?
Potatoes with less to medium starch are the best for this recipe.
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I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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You Might Also Want to Try:
Nadan Kerala Parippu Curry
Moru Curry Recipe
Mathanga Erissery Recipe (Pumpkin Coconut Curry)
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Kerala Kadala Curry – Coconut Black Chickpea Curry
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