Potato stew recipe with step-by-step photographs. This can be a Kerala fashion potato stew or Ishtu is made with coconut milk, pearl onions, herbs and spices. It makes for a comforting and scrumptious meal when paired with appam or idiyappam or ghee rice. A vegan and gluten free dish.
The recipe of this potato stew is really easy to organize and but tastes so good. I put together potato stew to go together with appam or ghee rice. The recipe is fast to organize and even a newbie could make this scrumptious dish simply.
The recipe is much like the Veg stew i had posted earlier. The flavors of the spices and curry leaves mix properly with the creaminess and sweetness of coconut milk.
When you have prepared coconut milk, then its very straightforward to organize the stew. You may put together this stew with contemporary coconut milk or with retailer introduced coconut milk.
You may make this dish with pearl onions or shallots or onions. If you wish to make a bigger batch of potato stew then you may simply double or triple this recipe.
Serve potato stew with appam, idiyappam, mushy dosa or ghee rice. At occasions I’ve with steamed rice or plain paratha or any mushy dosa selection.
Step-by-Step Information
The right way to make Potato Stew
1. Take 1 teaspoon of complete black pepper and a pair of cloves in a mortar-pestle. Crush coarsely. Preserve apart.
2. Warmth 2 tablespoons of coconut oil in a pan.
3. Add ½ cup thinly sliced pearl onions or shallots or onions and 1 small tej patta (Indian bay leaf).
You may skip tej patta if you would like, nevertheless it offers a pleasant delicate aroma within the stew.
4. Subsequent add the next substances:
- 1 inch ginger (julienned)
- 1 inexperienced chilli – slit (OPTIONAL)
- 10 to 12 curry leaves
5. Additionally add the crushed black pepper and cloves.
6. Sauté the onions until translucent. Don’t brown them. You must stir the onions at common intervals until they grow to be translucent.
7. Then add chopped potatoes (250 grams) or 4 medium potatoes, chopped.
8. Combine the potatoes with the onions and spices.
9. Now add 2 cups water or skinny coconut milk.
10. Season with salt as required.
11. Cowl the pan with its lid and simmer on a low to medium warmth until the potatoes are cooked. In between do test and stir whereas the potatoes are cooking.
12. Simmer until the potatoes have softened. The potatoes must be cooked properly however don’t overcook the potatoes.
13. Preserve the warmth to a low and add 1 cup thick coconut milk.
14. Combine very properly and gently warmth via for a minute or two. Don’t warmth an excessive amount of or else the coconut milk can curdle.
15. Serve potato stew with appam, idiyappam, mushy dosa or ghee rice. You too can have it with Indian flatbreads like roti, plain paratha or steamed basmati rice or cumin rice.
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Potato Stew
This Kerala fashion potato stew or Ishtu is made with coconut milk, pearl onions, herbs and spices.
Prep Time 5 minutes
Cook dinner Time 25 minutes
Complete Time 30 minutes
Forestall your display from going darkish whereas making the recipe
Take 1 teaspoon complete black pepper and a pair of cloves in a mortar-pestle. Crush coarsely. Preserve apart.
Warmth 2 tablespoons coconut oil in a pan.
Add ½ cup thinly sliced pearl onions or shallots or onions, 1 small tej patta, ginger juliennes, 10 to 12 curry leaves and 1 inexperienced chilli – slit (non-compulsory).
Additionally add the crushed black pepper and cloves.
Sauté the onions until translucent. Don’t brown them. Keep in mind to stir the onions at common intervals until they grow to be translucent.
Then add chopped potatoes and blend them with the onions and spices.
Now add 2 cups water or skinny coconut milk. Season with salt as required.
Cowl the pan with its lid and simmer on a low to medium flame until the potatoes are cooked. In between do test and stir whereas the potatoes are cooking.
Simmer until the potatoes have softened. The potatoes must be cooked properly, however don’t overcook the potatoes.
Preserve the flame to a low and add 1 cup thick coconut milk.
Combine very properly and gently warmth via for a minute or two. Don’t warmth an excessive amount of or else the coconut milk can curdle.
Serve potato stew with appams, idiyappams, mushy dosa or ghee rice or cumin rice. You too can have it with Indian flatbreads like roti or plain paratha or lachha paratha.
- The recipe may be doubled or tripled.
Diet Info
Potato Stew
Quantity Per Serving
Energy 191 Energy from Fats 171
% Day by day Worth*
Fats 19g29%
Saturated Fats 17g106%
Sodium 343mg15%
Potassium 182mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 9mg11%
Vitamin Ok 2µg2%
Calcium 25mg3%
Vitamin B9 (Folate) 43µg11%
Iron 2mg11%
Magnesium 32mg8%
Phosphorus 63mg6%
Zinc 1mg7%
* P.c Day by day Values are primarily based on a 2000 calorie weight-reduction plan.
This Potato Stew submit from the weblog archives first printed on December 2016 has been up to date and republished on December 2022.
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