Potato Stew (Kerala Style Recipe)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
191 kcal
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Course
Main Course, Breakfast
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Cuisine
Indian
Potato Stew (Kerala Style Recipe)
Description
The Potato Stew begins by sautéing thinly sliced onions or shallots with fragrant spices including coarsely crushed black pepper, cloves, ginger, curry leaves, and optionally slit green chili, all cooked gently in coconut oil to extract flavors without browning. Chopped potatoes are then added and combined with these aromatics.
Water or thin coconut milk is added to the pot, which then simmers covered until the potatoes become fork tender but not overcooked. Finally, thick coconut milk or canned coconut milk is stirred in near the end and gently heated through, providing a creamy finish without curdling.
Flavors are balanced with salt and optional spice adjustments, resulting in a mildly spiced stew with bright, fragrant, and slightly sweet notes from the coconut milk and curry leaves, and a warming hint of black pepper and cloves.
This versatile stew pairs well with various types of potatoes including Yukon Gold, red, fingerling, or baby potatoes, and can be served alongside rice or flatbreads. Optional additions like green peas can add color and nutrition. The dish suits those wanting a gentle spice profile with authentic Kerala flavors, and can be adjusted by omitting chili or changing pepper amount.
Ingredients
- 250 grams potato or 3 to 4 medium-size potatoes or 8 small potatoes, peeled, chopped or diced
- 2 tablespoons coconut oil
- ½ cup pearl onions - thinly sliced, or use shallots or onions
- 1 tej patta (Indian bay leaf), small-sized, optional
- 1 inch ginger - peeled & julienned
- 1 teaspoon black peppercorns - crushed
- 2 cloves - crushed
- 1 green chilli - slit or sliced, optional
- 1 prig curry leaves or 10 to 12 curry leaves
- 2 cups water or 2 cups thin coconut milk or lite coconut milk
- 1 cup coconut milk (Thick) or canned coconut milk
- salt as required
Instructions
- 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 on low to medium-low heat till they soften and turn 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 medium-low to medium heat till the potatoes are cooked and are fork tender. 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 heat 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 separate.
- 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.
- Refrigerate any leftover stew and use it up in one day.
Notes
- You may use pearl onions, shallots, or regular onions depending on availability or preference.
- Adding green peas adds color and slight sweetness but is optional.
- Adjust black pepper quantity to control spiciness; omit green chili for milder taste.
- Coconut oil is recommended for authentic flavor but other neutral oils can be substituted.
- After adding coconut milk, heat gently and avoid boiling to prevent curdling.
- The recipe doubles or triples well for larger servings.
- Use a variety of potatoes such as Yukon Gold, red, or fingerling for different textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 17g | 85% |
| Sodium | 343mg | 14% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 9mg | 10% |
| Vitamin K | 2µg | |
| Calcium | 25mg | 3% |
| Vitamin B9 (Folate) | 43µg | |
| Iron | 2mg | 11% |
| Magnesium | 32mg | 8% |
| Phosphorus | 63mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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