Kerala Style Potato Stew - Quick recipe with canned coconut milk
Coconut gravy with potato. Goes well with idli or dosa.
Ingredients
- 3 medium sized Potato
- 2 medium sized Red onions
- 5 units Green chillies
- 2 cups Coconut milk
- 1 1 - 2 inch piece Ginger
- 1 bunch Curry leaves
- 2 tbsp Coconut oil
- 1 tsp Sugar (Optional, to adjust sweetness)
- 1 to taste Salt
- 1 as needed Water
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Instructions
- 1Chop the onions and potatoes into medium-sized pieces. Finely chop the ginger and slit the green chillies.
- 2In a pressure cooker, combine the chopped onions, potatoes, green chillies, and ginger. Add water and salt. Pressure cook for 3 whistles.
- 3Open the pressure cooker and mash a few potatoes to thicken the gravy. Add the canned coconut milk and simmer for 2-3 minutes, stirring continuously to prevent separation.
- 4Add salt to taste. If the coconut milk is not sweet enough, add 1 tsp of sugar to adjust the sweetness. This step is optional.
- 5Turn off the heat and add 2 tbsp of coconut oil and curry leaves. Cover and let it rest for 20 minutes to allow the flavors to meld.
- 6Serve the potato stew hot with idli or dosa.
