Potato Stew

This is a recipe that I'd been wanting to post since the day I started this blog. But apparently the pics I had taken wasn't something I wanted to share.
But I did share this Potato stew with PaalAppam to a colleague of mine and she absolutely loved it and wanted the recipe , and she mentioned that she had been craving it all month after having eaten it :-)
I must say I felt immensely happy to hear that. So I promised to share the recipe even if the pics aren't so great ! Also I never got time after that day to make this dish again and take new pictures...

So here's Potato Stew, kerala style which goes really well with some typical Kerala breakfast items like PaalAppam, IddiAppam (String Hoppers)  etc and also with Chapathi or Rotis.

The spice from the Ginger and Green Chillies, the sweetness from the Coconut milk and the yummy Potatoes makes this dish irrestible. Also I like to add some corriander powder and Garam masala for some spice , which further elevates the taste of this simple yet delectable dish. And to make it more healthy I sometimes add cubed Carrots or Green Peas !
Now, I have seen many stew recipes where the gravy is more coconut milk based , but I like to add only enough coconut milk to get a slight coconutty flavour and subside the spiciness of the garam masala. So you can adjust it as per your taste.

Luckily for some reason I had taken few step by step pics, atleast that should help you understand how to go about making this dish, which is really easy by the way, but the visual aid should help a bit more!
Once again this is from my Mother's recipe list and as always its the best!!

Potato Stew Recipe
Recipe source : My mom
You'll need
Potatoes - 2-3 medium sized (cubed)
Carrots - 2 medium seized (cubed)  [Optional]
Red Onion - 1 large or 2 medium sized (cubed)
Green chillies - 2-3 (cut length wise)
Ginger - 1" or 1.5 inch thick ( chopped thinly)
Garlic - 2 cloves (chopped)
Turmeric powder - 1/4 tsp
Corriander powder - 1 tblsp
Garam Masala powder- 1 tsp
Warm water - 2 cups (or as preferred for gravy)
Coconut milk - 1cup
Salt - to taste
For tempering:
Canola oil - 2 tbsp ( any vegetable oil is fine)
Mustard seeds - 1 tsp
Dry Red Chilli - 2-3
Curry leaves - 1 sprig (4-5 leaves)

Directions:
1. Heat the oil in a non-stick pan or kadai and crack the mustard seeds. Then add the dry red chillies and curry leaves.
2. Add the ginger and garlic and saute for a minute.

3. Add the red onions, green chillies and add some salt and saute until the onions turns soft and pink.

4. Toss in the potatoes and carrots , add some turmeric powder and cover and cook until potatoes are slightly soft.

5. Add the corriander powder and garam masala powder and the 2 cups of water , stir the mixture and let it boil for few minutes or until the potatoes are fully cooked. 

6. Finally reduce the heat and add the coconut milk .

7. Check the seasoning and turn off the heat after 1 minute. Serve hot.
Suggestion : You can add some peppercorns and cardamom (elaichi) while tempering for some added spice and flavor.

For those who have read my post on PaalAppam, I have mentioned that Appam with Potato Stew is one of my favorite breakfast dishes...and it still remains my favorite of all times!!

Now my colleague who is also a very good friend, also agrees that its awesome :-) Need I say more !!

Have a beautiful day!

-Manju