Potato Stew (Kerala Style Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting Kerala-style potato stew made with potatoes, coconut milk, and warming spices like ginger and black pepper. Light and aromatic, it pairs well with appam or dosa for breakfast or stands alone as a satisfying lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 250 grams potatoes (or 3 to 4 medium-size potatoes or 8 small potatoes, peeled, chopped or diced)
- 2 tablespoons coconut oil
- ½ cup pearl onions (- thinly sliced, or use shallots or onions)
- 1 tej patta ((Indian bay leaf), small-sized, optional)
- 1 inch ginger (- peeled & julienned)
- 1 teaspoon black peppercorns (- crushed)
- 2 cloves (- crushed)
- 1 green chilli (- slit or sliced, optional)
- 1 sprig curry leaves (or 10 to 12 curry leaves)
- 2 cups water (or 2 cups thin coconut milk or lite coconut milk)
- 1 cup Coconut Milk ((Thick) or canned coconut milk)
- salt (as required)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 552mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 996mg
- Calcium
- 33mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.