Potato Stew

The dish is a Kerala style potato stew made with coconut milk and mild spices.

The recipe is so easy to prepare and yet tastes so delicious, which goes best with appam or even with Instant Wheat Dosa / Godhuma Dosa / Atta Dosa With Onion Chutney, appam. The flavors of the spices and curry leaves blend well with creaminess of coconut milk.

You can prepare the stew with fresh coconut milk; you can also prepare coconut milk at home, and if you have ready coconut milk, then it is easy to prepare the stew :-).

If looking for a recipe made with coconut milk then click here Egg Curry With Coconut Milk Kerala Style / Nadan Mutta Curry.

Potato Stew

Prep time           : 10 minutes
Cooking time    : 20 minutes
Total time          : 30 minutes

Serves        : 4

Category   : Breakfast, Main
Cuisine      : South Indian, Kerala


3 Medium size potatoes (peeled and cubed)
1 Medium onion (thinly sliced)
4-5 Green chilies (slit open lengthwise)
1” to 2” Ginger (finely chopped)
1½ Cup thin coconut milk 2nd extract/ Randaam Paal
½ Cup thick coconut milk/ Onnam Paal
1 Tablespoon crushed black peppercorns
1 Spring curry leaves
2 Tablespoons coconut oil


  • Wash, peel and chop potatoes into medium cubes.
  • Finely chop ginger, slice onion and green chilies.
  • Use ready-made coconut milk or extract coconut milk from 1 medium sized coconut.


  • Pressure cook potatoes for 1 whistle, once the potatoes are cooked, mash some of the potatoes to get thick gravy.
  • Now, in a cooking pot heat a tbsp. of oil and add in the curry leaves, thinly sliced onion, slit green chilies, chopped  ginger and crushed peppercorns. Sauté until the onions gets transparent. (Don’t allow the onions to change color.)
  • Transfer the cooked and mashed potatoes to the mixture and cook for 4-5 minutes.
  • Add thin coconut milk (Randampaal) and let it cook on low heat for 10 minutes.
  • Now add the thick coconut milk (Onnampaal) and bring to boil and reduce the heat to low and cook uncovered till it reaches thick and creamy.
  • Add the curry leaves, drizzle the remaining coconut oil and remove from the fire. Cover and let it rest for 5 minutes, this allows the aroma and the flavor to seep in.



2 Comments Add yours

  1. Megala says:

    Looks like a creamy flavorful stew! Best side dish for idiyappam!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s