This potato stew is slightly different from the normal stew I prepare. I tried out a different style and it was a success.

When my hubby tasted he made a noise and i was shocked as I thought the stew is not tasting good and i asked him so. But was surprised when he said it tasted so good and said you have never prepared this type of curry.

A slight change in technique has made the curry to taste very unique and different. So what’s so different about this curry is I sauteed the onions , chillies and coriander powder and blened with just one garlic. Added to the vegetables and finally added coconut milk. One garlic which was not sauteed but blended raw gave a distinct flavour and the coconut milk took it to another level. Served with dosa as an accompaniment.

Please try out this recipe and give your valuable comments.

INGREDIENTS

  • FOR WET GRIND
  • Onion medium 1
  • Red chillies 2 -3
  • Small shallots 5
  • Coriander powder 1 tbsp
  • Garlic 1
  • OTHER INGREDIENTS
  • Turmeric powder 1/4 tsp
  • Small onions  6
  • Potato medium 2
  • Garlic 1
  • Coconut/ refined oil 2 tbsp
  • Coconut milk 1 cup
  • Curry leaves  handful
  • Mustard seeds 1 tsp
  • Salt to taste

METHOD

In a deep frying pan heat a tbsp of coconut or refined oil add the roughly chopped onions and red dry chillies. Saute till onion changes colour. Add the coriander powder and saute for a minute, turn off heat. Add a garlic. Once it cools down blend to a fine paste in a blender. Keep it aside.

Chop the potatoes and shallots in small pieces. In a deep frying pan heat coconut oil mustard seeds, let it splutter. Add the chopped potatoes, shallots and curry leaves. Saute for two minutes. Add turmeric powder, salt and enough water, cover and cook.

When the vegetables are cooked add the ground paste and cook for ten minutes on low heat. If the consistency of the gravy is too thick add little water.

Add the coconut milk and on low heat let it cook till a bubble comes. The gravy will be not very thick or thin consistency. Check for salt, turn off heat.

Serve hot with dosas, idlis or idiyappam.

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