Kerala style vegan stew mad e with potatoes

Potato Stew

A creamy  and  aromatic  stew  made  with potatos.   This is a  popular   dish in Kerala  usually served  with appam . potato  

Course Breakfast
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings
Author Syama


  • 2-3 Boiled Potatoes 3 Cups Chopped
  • 1 Medium Onion About 1C chopped
  • 1 Green Chili to Taste
  • 1/2 Inch Ginger Root Chopped
  • Few Curry Leaves
  • 1/4 Tsp Cardamom Seeds 1-2 Pods
  • 2 Cloves
  • 1 C Coconut Milk
  • 2 Tbsp Coconut Oil
  • 1/2 Tsp Salt or to Taste


  1. Heat oil in a thick bottomed pan and add the cardamom seeds and cloves. Once the spices gets fried and become fragrant add the chopped onions, ginger, curry leaves and chili to it. Stir and saute for one minute.
  2. Add 1/2 tsp salt and the onions cook till they are soft, stirring occasionally to prevent browning. Add the potatoes along with 1/2 cup water. Mash some of the potatoes with the back of the spoon. Let the mix cook for 5 minutes.
  3. Stir in the coconut milk. Keep the heat low and let the stew come to a slow simmer. Keep it simmering for a few minutes on very low heat for the flavors to blend in. Add more coconut milk or water if the stew seems too thick. Do not let it come to a boil.
  4. Turn off the heat and let rest for 10 minutes before serving.