Potato stew is one of the simplest and easy to cook curry that we can think of. This curry can be had with appam, idiappam, chappati, dosa, poori to name a few combinations. Kerala style of stew preparation is primarily done using coconut milk. There are various methods of making a potato stew, this is probably one of the simplest of them. Next time you run out of ideas for making a quick curry, may be you can give this a try.
Ingredients (serves 3)
- Potato - 3 (medium sized)
- Onion - 1 (medium sized, coarsely chopped)
- Green Chilli - 2
- Turmeric powder - 1 tsp
- Coconut Milk - 2 tbsp
- Salt - to taste
- Curry leaves - few
- Oil - 2 tbsp
Peel the potatoes and cut them into small pieces (like shown in the picture). Transfer the cut potatoes to a pressure cooker, add chopped green chillis and turmeric powder to it. Pour two cups of water into the cooker, and cover it. Keep the pressure cooker on medium flame till we get two whistles. In case you are not using a pressure cooker, the amount of water used should be more as it would take more time for the potatoes to get cooked.
Two whistles on medium flame should be enough for the potatoes to get cooked. You can now turn off the flame, and let the pressure out of the cooker. Open the cooker cover, use a masher or spoon to mash the potatoes. In case the potatoes are not well cooked, you can further heat the contents on medium flame, this time without the cooker weight. Turn on the flame on low flame, keep the cooker on the heat without the cover. Wait till the contents start to boil and the gravy starts to become slightly thick. Add salt, curry leaves and oil to it, and mix well. Allow the contents to cook for about a minute. Next, dilute the gravy with coconut milk. The coconut milk used should be considerably thick. Mix everything well, and immediately turn of the flame. Serve the hot stew with your favorite main coarse 🙂