Potato Stew - Vegan Recipe - Potatoes and Onions cooked with coconut milk and spices

Last week I presented to you the Recipe for Aappam. The lacy, spongy crepe from my native place, Kerala. What good is a dish without its perfect accompaniment. So here you go! Hope you enjoy it.

Check out other Stew recipes in my blog
Soya Stew
Vegetable Stew



Ingredients

Potato 8 medium (about 500gms)
Coconut Milk 1 can

Cinnamon 2 inch piece
Cardamom 4
Clove 4
Star Anise 1
Bay Leaf 1

Onions 2 sliced
Garlic 5 pods sliced
Green Chillies 4 sliced
Ginger 1 inch piece sliced
Curry Leaves 2-3 sprigs

Pepper powder 1/2 tsp
Garam Masala 1 tsp

To fry
Onions 1 sliced
Cashews 10-15

Oil and salt to taste

Method of Preparation

1. In a pan, heat some oil. Add cashews. Fry little till it browns a little. Remove to a bowl.

2. In the same oil, add 1 sliced onion. Saute till it is nicely browned. Keep it along with the cashews.

3. In the same pan, add the Cinnamon, cardamom, Clove, Star Anise and bay leaf.

4. When it sizzles, add sliced onions. Saute till it starts to brown.

5. Add sliced garlic, ginger, green chilli and curry leaves. Saute till the onions brown a little.

6. Peal and cube the potatoes. Add to the pan. Saute till it is almost cooked.

7. Also add the pepper powder, garam masala and salt.

8. Take part of the coconut milk (about 1/2 to 1 cup). Mix with 1 cup of water and add to the pan.

9. Close and cook in low-medium heat till the potatoes are cooked and everything comes together.

10. Finally add the rest of the coconut milk and cook in low flame for 5 more minutes. Adjust seasoning as required at this stage.

Serve with some Aappam, Kerala Parota, Idiyappam.