Veg Recipes

Easy Potato Stew With Coconut Milk

 

Easy Potato Stew With Coconut Milk

Easy Potato Stew With Coconut Milk. Yes, this stew recipe is quick, easy, and simple and has its origins in the Kerala cuisine. The stew, called 'Ishtu' in Malayalam, is not only yummy but also healthy because it is slow-cooked with just a few herbs.
The cooking process is very simple. The chopped potatoes are cooked with ginger, onion and green chillies. It is then semi-mashed with a ladle and cooked again in diluted coconut milk until it becomes creamy, rich and buttery. Then goes in the fresh curry leaves and a drizzle of coconut oil.
Potato stew is best paired with ghee chapatis or fluffy puris and makes for a hearty Sunday breakfast. By the way, on a Sunday if you are not in a mood to knead the dough for chapatis or puris, it can be relished with toasted bread and  I promise you, it tastes absolutely delicious!
If this stew reminds you of everyone’s favourite 'Appam Ishtu', well you are right! It is a close relative. While appam stew has a delightful combination of vegetables and coconut milk, the potato stew is simpler and milder in taste. But it's flavorful with the richness and nuttiness of coconut milk and the buttery flavor of semi-mashed potatoes.
Just give it a try. Go ahead and make this your weekend breakfast. You won’t be disappointed.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, sunday special
Cuisine Indian, Kerala Cuisine
Servings 4 people

Equipment

  • 1 Deep Pan
  • 1 ladle

Ingredients
  

  • 3 nos. Potatoes (medium, cubed)
  • 1 no. Onion (small)
  • 2 tsps Ginger juliennes
  • 3 nos. Green chillies (sliced long)
  • 1 tsp Salt or as per taste
  • 1 cup Water
  • 1 cup Coconut milk (diluted)
  • 1 tbsp Coconut oil
  • 8 nos. Curry leaves

Instructions
 

How to prepare potato stew

  • Wash and peel potatoes. Chop them into small cubes.
    Transfer the cubed potatoes into a deep pan. Add in the ginger juliennes, slit green chillies, salt and water and keep it to boil on low flame.
  • Once the potatoes are cooked well, semi-mash the potatoes with a ladle. Pour in the coconut milk and let it cook with the mashed potatoes for 5 to 7 minutes.
    Once the potatoes start soaking in the coconut milk, they become creamy and buttery. Switch off the flame.
  • Lastly, throw in some curry leaves and drizzle a tablespoon of coconut oil over the stew and mix well.
  • If you need some spice, while serving you can sprinkle some pepper powder as it is a non-spicy recipe. Even though I added green chillies in the stew, the coconut milk balances out the spiciness of the chillies. So, a dash of pepper can add that hint of fieriness in your stew. It is optional and your choice.

What pairs best with Potato stew? 

  • Serve this delicious stew with hot chapatis, soft parathas, fluffy puris or steaming appams.
    For the chapatis refer to my link.
    For parathas, refer to my link.
    For puris, check out my link.
    For appams, check out my link.

Notes

A quick note: (The coconut milk can be homemade or store-bought). If you have the time, try and make it at home. You can refer to my homemade coconut milk preparation in this link.
The store-bought one is also good enough. So, if you don’t have the time, you can always get a good can of diluted coconut milk from the supermarket.
Keyword coconut milk, coconut oil, creamy, curry leaves, easy stew, ginger juliennes, green chillies, healthy, Kerala Cuisine, potato stew, quick recipe, simple recipe, slow cooked, spices & herbs, Sunday breakfast recipe, yummy