- Potatoes – 2, medium sized, peeled and cubed
- Water – 1 cup
- Onion – 1 big, thinly sliced.
- Green Chillies – 5, slit open lengthwise.
- Salt – to taste
- Ginger – 1” piece.
- Garlic cloves – 1 no.
- Cinnamon – 1/2 inch piece.
- Cloves – 2 nos.
- Cardamom – 1 no.
- Thin Coconut milk /Radaam thenga pal – 1 cup cup
- Thick Coconut milk – 1/4 cup
- Coconut oil – 1 tsp
- Mustard Seeds – 1/8 tsp
- Chopped coriander leaves – 1 Tbsp
METHOD:
- Heat oil in a heavy bottomed pan & splutter mustard seeds in it.
- Now add crushed ginger, garlic, cardamom, cinnamon, and cloves and sauté well.
- Then add the onion& green chilies and sauté for a few minutes till the onion becomes soft/transparent. Don't allow the onions become brown.
- Add the cubed potato, salt and 1cup of water , combine everything well. Cover it and allow them to cook.
- When the potatoes half cooked, add thin coconut milk & bring to boil, reduce heat; simmer and cook till potatoes become almost cooked , it will take 10 minutes.
- Add thick coconut milk and cook for 5 more minutes , check for salt and remove potato stew from fire.
- Garnish with chopped coriander leaves.
- Optional - Sprinkle 1/2 tsp of pepper powder at the time of serving.
- Serve hot with Appam, Idiappam or Chapatti
Notes: If you want to make the gravy very thick, add 1 tbsp of cashew paste.
To make cashew paste, soak 10 cashews in hot water for 5-10 minutes. Grind it into a smooth paste. Mix the cashew paste with thick coconut milk & add to the curry. It increases the taste and also gives a thick gravy.
