Kerala Potato Stew Recipe – Coconut Milk & Spiced Potatoes

Last Updated on 2 months by Neha Deshmukh

Kerala Potato Stew Recipe – Coconut Milk & Spiced Potatoes

Hey everyone! If you’re looking for a comforting, flavorful dish that’s surprisingly easy to make, you absolutely have to try this Kerala Potato Stew. It’s a classic from God’s Own Country, and honestly, it’s become a regular in my kitchen. I first made this when I was craving something warm and subtly spiced, and it instantly transported me back to memories of Kerala. It’s perfect with appam, idiyappam, or even just a simple bowl of rice. Let’s get cooking!

Why You’ll Love This Recipe

This Kerala Potato Stew is more than just a potato dish. It’s a beautiful blend of aromatic spices simmered in creamy milk and finished with a touch of coconut oil. It’s gentle on the palate, incredibly comforting, and comes together in under 30 minutes. Plus, it’s naturally gluten-free and easily adaptable to be vegan! What’s not to love?

Ingredients

Here’s what you’ll need to create this delicious stew:

• 250 grams Potatoes
• 2 tbsp Coconut oil
• ½ cup Onion, chopped
• 1 Bay leaf
• 1 Cinnamon stick
• 4-5 Cloves
• 1 tsp Peppercorns
• 1 tbsp Ginger, chopped
• 1 sprig Curry leaves
• 1 cup Milk
• Salt to taste
• Freshly ground pepper to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your stew turns out just right.

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this stew. They hold their shape well during cooking and have a lovely creamy texture. About 250 grams (roughly 2 medium potatoes) is perfect for this recipe.

Coconut Oil: The Essence of Kerala Cuisine

Don’t skimp on the coconut oil! It really is the heart and soul of Kerala cooking. It adds a subtle sweetness and a beautiful aroma that you just can’t replicate with other oils. 2 tablespoons is ideal, but feel free to add a touch more if you love that coconut flavor.

Spices: Bay Leaf, Cinnamon, Cloves & Peppercorns – Aromatic Foundations

These spices create a warm, inviting base for the stew. A single bay leaf, one cinnamon stick, and 4-5 cloves are enough to infuse the oil with their fragrance. Don’t be shy with the peppercorns – about a teaspoon adds a lovely subtle kick.

Curry Leaves: Fresh vs. Dried & Regional Significance

Fresh curry leaves are always best if you can get your hands on them. They have a much more vibrant flavor. If you can’t find fresh, you can use dried, but use about half the amount. Curry leaves are hugely important in South Indian cuisine, and they add a unique, citrusy aroma.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk will give you the richest, creamiest stew. However, you can use low-fat milk if you prefer. Just be aware that the stew might be slightly thinner.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re tender but still hold their shape. Drain them and set them aside. Don’t overcook them, or they’ll fall apart in the stew!
2. Now, heat the coconut oil in a kadai (or a deep pan) over medium heat. Once it’s hot, add the bay leaf, cinnamon stick, cloves, and peppercorns. Let them sizzle for a minute or two until they become fragrant – this is where the magic starts!
3. Add the chopped onions, ginger, and curry leaves to the pan. Cook until the onions turn translucent and softened, about 3-5 minutes. Stir frequently to prevent burning.
4. Gently add the boiled potatoes to the pan and mix well with the spiced onions. Make sure the potatoes are nicely coated in the spices.
5. Now, slowly pour in the milk while stirring continuously. This is important to prevent the milk from curdling. Keep the heat on low.
6. Simmer the stew on low heat for 5-7 minutes, or until it thickens slightly. Stir occasionally to prevent sticking.
7. Finally, season with salt and freshly ground pepper to taste. Give it a final stir and serve hot!

Expert Tips

• Don’t rush the spice blooming: Allowing the spices to sizzle in the oil releases their full flavor.
• Gentle stirring is key: Especially when adding the milk, stir gently to avoid breaking up the potatoes.
• Adjust seasoning: Taste as you go and adjust the salt and pepper to your liking.

Variations

• Vegan Adaptation: Using Plant-Based Milk My friend, Priya, is vegan, and she swears by using cashew milk or coconut milk instead of dairy milk. It adds an even richer flavor!
• Gluten-Free: Naturally Gluten-Free This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level: Adjusting the Heat If you like a bit more heat, add a pinch of red chili powder or a finely chopped green chili along with the onions.
• Festival Adaptations: Serving During Onam or Vishu This stew is often served as part of the elaborate Onam Sadhya or during Vishu celebrations in Kerala. It’s a symbol of comfort and togetherness.

Serving Suggestions

This Kerala Potato Stew is fantastic with:

• Appam: These lacy, bowl-shaped pancakes are a classic pairing.
• Idiyappam: String hoppers, another popular South Indian breakfast staple.
• Rice: A simple bowl of steamed rice is also a delicious accompaniment.
• Puttu: Steamed rice cakes, perfect for soaking up the flavorful stew.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The stew might thicken upon refrigeration, so you may need to add a splash of milk when reheating.

FAQs

What type of potatoes work best for Kerala Potato Stew?

Yukon Gold or red potatoes are ideal because they hold their shape well and have a creamy texture.

Can I make this stew ahead of time?

Yes, you can! The flavors actually develop even more overnight. Just reheat gently before serving.

What is a good substitute for coconut oil?

If you don’t have coconut oil, you can use vegetable oil or sunflower oil, but the flavor won’t be quite the same.

Can I use coconut milk instead of regular milk?

Absolutely! Coconut milk will give the stew an even richer, more coconutty flavor.

How can I adjust the thickness of the stew?

If the stew is too thick, add a splash of milk. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What are Appam and Idiyappam, and where can I find them?

Appam and Idiyappam are South Indian breakfast staples. You can often find them at Indian grocery stores, or you can try making them at home (there are plenty of recipes online!).