potato stew recipe
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5 from 2 votes

potato stew

potato stew recipe with step by step photos - kerala style potato stew made with coconut milk and spices.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: breakfasts, main course
Cuisine: kerala, south indian
Servings: 4
Author: Dassana Amit


  • 250 grams potatoes OR 4 medium potatoes OR 8 small potatoes, chopped or diced
  • 2 tablespoons coconut oil
  • ½ cup thinly sliced pearl onions or shallots or onions
  • 1 small tej patta (indian bay leaf)
  • 1 inch ginger - julienned
  • 1 teaspoon whole black pepper - crushed
  • 2 cloves (lavang) - crushed
  • 1 green chilli - slit (OPTIONAL)
  • 1 sprig curry leaves OR 10 to 12 curry leaves (kadi patta)
  • 2 cups water or 2 cups thin coconut milk
  • 1 cup thick coconut milk
  • salt as required


  • 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 till translucent. do not brown them.
  • then add chopped potatoes and mix them with the  onions and spices.
  • now add 2 cups water or thin coconut milk.
  • season with salt.
  • cover the pan with its lid and simmer on a low to medium flame till the potatoes are cooked. 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 flame 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 curdle.
  • serve potato stew with appams, idiyappams, soft dosa or ghee rice.