Potato stew recipe with step by step photos. This is a Kerala style potato stew or Ishtu is made with coconut milk, pearl onions, herbs and spices. It makes for a comforting and delicious meal when paired with appam or idiyappam or ghee rice. A vegan and gluten free dish.
The recipe of this potato stew is so easy to prepare and yet tastes so good. I prepare potato stew to go with appam or ghee rice. The recipe is quick to prepare and even a beginner can make this delicious dish easily.
The recipe is similar to the Veg stew i had posted earlier. The flavors of the spices and curry leaves blend well with the creaminess and sweetness of coconut milk.
If you have ready coconut milk, then its very easy to prepare the stew. You can prepare this stew with fresh coconut milk or with store brought coconut milk.
You can make this dish with pearl onions or shallots or onions. If you want to make a larger batch of potato stew then you can easily double or triple this recipe.
Serve potato stew with appam, idiyappam, soft dosa or ghee rice. At times I have with steamed rice or plain paratha or any soft dosa variety.
Step-by-Step Guide
How to make Potato Stew
1. Take 1 teaspoon of whole black pepper and 2 cloves in a mortar-pestle. Crush coarsely. Keep aside.
2. Heat 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 can skip tej patta if you want, but it gives a nice subtle aroma in the stew.
4. Next add the following ingredients:
- 1 inch ginger (julienned)
- 1 green chilli – slit (OPTIONAL)
- 10 to 12 curry leaves
5. Also add the crushed black pepper and cloves.
6. Sauté the onions till translucent. Do not brown them. You have to stir the onions at regular intervals till they become translucent.
7. Then add chopped potatoes (250 grams) or 4 medium potatoes, chopped.
8. Mix the potatoes with the onions and spices.
9. Now add 2 cups water or thin coconut milk.
10. Season with salt as required.
11. Cover the pan with its lid and simmer on a low to medium heat till the potatoes are cooked. In between do check and stir while the potatoes are cooking.
12. Simmer till the potatoes have softened. The potatoes need to be cooked well but do not overcook the potatoes.
13. Keep the heat to a low and add 1 cup thick coconut milk.
14. Mix very well and gently heat through for a minute or two. Do not heat too much or else the coconut milk can curdle.
15. Serve potato stew with appam, idiyappam, soft dosa or ghee rice. You can also have it with Indian flatbreads like roti, plain paratha or steamed basmati rice or cumin rice.
More curry recipes
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Potato Stew
This Kerala style potato stew or Ishtu is made with coconut milk, pearl onions, herbs and spices.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Prevent your screen from going dark while making the recipe
Take 1 teaspoon whole black pepper and 2 cloves in a mortar-pestle. Crush coarsely. Keep aside.
Heat 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 green chilli – slit (optional).
Also add the crushed black pepper and cloves.
Sauté the onions till translucent. Do not brown them. Remember to stir the onions at regular intervals till they become translucent.
Then add chopped potatoes and mix them with the onions and spices.
Now add 2 cups water or thin coconut milk. Season with salt as required.
Cover the pan with its lid and simmer on a low to medium flame till the potatoes are cooked. In between do check and stir while the potatoes are cooking.
Simmer till the potatoes have softened. The potatoes need to be cooked well, but do not overcook the potatoes.
Keep the flame to a low and add 1 cup thick coconut milk.
Mix very well and gently heat through for a minute or two. Do not heat too much or else the coconut milk can curdle.
Serve potato stew with appams, idiyappams, soft dosa or ghee rice or cumin rice. You can also have it with Indian flatbreads like roti or plain paratha or lachha paratha.
- The recipe can be doubled or tripled.
Nutrition Facts
Potato Stew
Amount Per Serving
Calories 191 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 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 K 2µg2%
Calcium 25mg3%
Vitamin B9 (Folate) 43µg11%
Iron 2mg11%
Magnesium 32mg8%
Phosphorus 63mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
This Potato Stew post from the blog archives first published on December 2016 has been updated and republished on December 2022.
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