- Heat coconut oil in a pan. Add cinnamon, cloves, bay leaf, and fennel seeds. Sauté until aromatic.
- Add sliced onions and green chilies. Cook until onions turn translucent.
- Stir in potato cubes, coriander powder, salt, and thin coconut milk. Simmer until potatoes soften (or pressure cook for 3 whistles).
- Mash a few potato pieces lightly to thicken the stew.
- Pour thick coconut milk into the pan and simmer for 1-2 minutes.
- Garnish with fresh curry leaves and a drizzle of coconut oil. Serve warm with appam, idiyappam, or chapati.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:5 g28%
- Carbohydrates:40 mg40%
- Sugar:8 mg8%
- Salt:500 g25%
- Fat:20 g20%
Last Updated on 2 months by Neha Deshmukh
Kerala Potato Stew Recipe – Coconut Milk & Spices
Introduction
Oh, Kerala Potato Stew. Just the name conjures up memories of cozy evenings and the fragrant aroma filling my kitchen! This is one of those dishes that truly feels like a warm hug in a bowl. It’s a classic for a reason – creamy, subtly spiced, and utterly comforting. I first made this when I was craving something simple yet deeply flavorful, and it’s been a family favorite ever since. It’s surprisingly easy to make, and I’m so excited to share my version with you.
Why You’ll Love This Recipe
This Kerala Potato Stew is more than just a recipe; it’s an experience. It’s wonderfully fragrant, thanks to the beautiful blend of spices. The coconut milk makes it incredibly creamy and rich, without being heavy. Plus, it’s a fantastic way to enjoy potatoes in a completely new way! It’s perfect for a weeknight dinner, a special occasion, or whenever you need a little bit of comfort.
Ingredients
Here’s what you’ll need to create this delicious stew:
- 3 medium Potatoes
- 1 Onion (thinly sliced)
- 3 Green Chillies (slit)
- 1 cup Thin diluted coconut milk
- 1.25 cup Thick coconut milk
- 0.5 tsp Coriander powder
- To taste Salt
- 2 tsp Coconut oil
- 1 inch Cinnamon stick
- 2 Cloves
- 1 Bay leaf
- 0.5 tsp Fennel seeds
- 1 sprig Curry leaves
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference:
- Coconut Oil: The Foundation of Kerala Cuisine
Coconut oil is essential for that authentic Kerala flavor. Don’t skimp on this! It adds a subtle sweetness and aroma that you just won’t get with another oil. - Spices: Aromatic Blend of Cinnamon, Cloves & Fennel
These spices are the heart of the stew. Using whole spices and lightly frying them releases their full fragrance. - Coconut Milk: Understanding Thin vs. Thick Coconut Milk
This is key! Thin coconut milk (first press) adds the initial liquid base, while thick coconut milk (second press) provides the richness and creaminess. You can find both at most Indian grocery stores. - Potatoes: Choosing the Right Variety
I prefer using Yukon Gold or red potatoes. They hold their shape well during cooking and have a lovely creamy texture. Avoid waxy potatoes, as they won’t soften enough.
Regional Variations: Exploring Different Kerala Stews
Kerala is known for its incredible variety of stews! While this is a classic potato version, you’ll also find variations with vegetables like carrots, peas, and even chickpeas. Some families add a touch of turmeric for color, while others prefer a bit more spice.
Step-By-Step Instructions
Alright, let’s get cooking!
- Heat the coconut oil in a pan over medium heat. Add the cinnamon stick, cloves, bay leaf, and fennel seeds. Sauté until you can really smell the aroma – about a minute or so. This is where the magic begins!
- Add the sliced onions and slit green chillies. Cook until the onions turn translucent and softened, around 5-7 minutes.
- Now, add the potato cubes, coriander powder, and salt. Pour in the thin coconut milk, ensuring the potatoes are mostly covered. Bring to a simmer, then reduce the heat and cook until the potatoes are tender. (Alternatively, you can pressure cook for 3 whistles – this speeds things up!).
- Once the potatoes are cooked, gently mash a few pieces with the back of a spoon. This helps to thicken the stew naturally. Don’t overdo it – you still want some chunks!
- Pour in the thick coconut milk and simmer for just 1-2 minutes. You don’t want to boil it vigorously, as this can cause the coconut milk to separate.
- Finally, garnish with fresh curry leaves and a drizzle of coconut oil. Serve warm with appam, idiyappam, or chapati.
Expert Tips
Here are a few things I’ve learned over the years to make this stew even better:
- Achieving the Perfect Stew Consistency
The stew should be creamy and coat the back of a spoon. If it’s too thick, add a splash of warm water. If it’s too thin, simmer for a few more minutes to allow it to reduce. - Blooming the Spices for Maximum Flavor
Don’t rush the spice step! Gently frying the whole spices in oil releases their essential oils, creating a much more complex and aromatic flavor. - Using Fresh vs. Store-Bought Coconut Milk
Freshly squeezed coconut milk is amazing if you can get it, but good quality store-bought coconut milk works perfectly well. Just make sure it’s full-fat for the best results.
Variations
Want to make this stew your own? Here are a few ideas:
- Vegan Kerala Potato Stew: This recipe is naturally vegan! Just double-check your coconut milk to ensure it doesn’t contain any hidden animal products.
- Gluten-Free Adaptation: This recipe is naturally gluten-free.
- Spice Level Adjustment: Mild, Medium, or Spicy
Adjust the number of green chillies to your liking. For a milder stew, remove the seeds from the chillies. For a spicier kick, add a pinch of chilli powder. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for color and a gentle heat. - Festival Adaptation: Serving During Onam or Vishu
This stew is a popular dish during Kerala festivals like Onam and Vishu. It’s often served as part of a larger sadya (feast).
Serving Suggestions
This stew is incredibly versatile! It’s traditionally served with:
- Appam (lace-edged pancakes)
- Idiyappam (string hoppers)
- Chapati (Indian flatbread)
But honestly, it’s delicious with rice, roti, or even crusty bread for dipping.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs
Let’s answer some common questions:
- What type of potatoes work best in this Kerala Potato Stew?
Yukon Gold or red potatoes are ideal. They hold their shape well and have a creamy texture. - Can I make this stew ahead of time?
Yes! You can make it a day or two in advance. The flavors actually develop even more overnight. - What is the difference between thin and thick coconut milk, and can they be substituted?
Thin coconut milk is the first press of the coconut and is more watery. Thick coconut milk is the second press and is much richer and creamier. While you can substitute with all of one or the other, the texture won’t be quite the same. - I don’t have fennel seeds, what can I use instead?
A pinch of anise seeds can work in a pinch, but fennel seeds have a unique flavor that’s worth seeking out. - How can I adjust the spice level of this stew?
Adjust the number of green chillies or add a pinch of chilli powder. - Is this stew suitable for freezing?
While it’s not ideal (the coconut milk can sometimes separate), you can freeze it for up to a month. Thaw completely and stir well before reheating.