Potato Ishtew – A Stew from Kerala

The simplicity of this dish and the wholesome flavor of the potatoes is just a beautiful combination. Potato Stew is a dish that kids take to very easily. It goes great with Rice, Appams, Idli or Dosa. Enjoy this great dish from the State of Kerala!

Prep time:20 min (including boiling potato)
Cook time: 15 mins
Serves: – 4

Ingredients:

Potatoes – 2, med. boiled & peeled
Water – 13 oz (same amount as the coconut milk)
Onion – 1/4 med., sliced
Green Chillies – to taste
Salt – to taste
Ginger – 1/2 tbsp, grated
Coconut Milk – 13.5 oz can
Curry Leaves – 1 sprig
Coconut Oil – 1/2 tbsp

Method:
1. In a pan, add in the Water, Lighty mashed Potatoes, Salt, Onions and the Green Chillies.
2. Heat the pan on medium heat, covered and bring to boil.
3. Once it has come to a boil, uncover and add in the ginger and the Coconut Milk.
4. Mix well and allow it to come to another boil.
5. After that add in the Curry Leaves, drizzle the Coconut Oil.
6. Cover and let it rest of a couple of minutes. This allows the aroma and the flavor to seep in.
7. Optional – Sprinkle Black Pepper at the time of serving.

0 thoughts on “Potato Ishtew – A Stew from Kerala

  1. Pingback: Indian Food
  2. I am a Keralite and this is exactly how the recipe is prepared in Central Kerala..no spices and no coriander leaves. Awesome!

  3. Hi Hetal n Anuja…..I hv tried few of your recipes and I really wanna thank you for all the awesome recipes you hv posted…..it just tastes superb…..I even love your way of explaining things….I wanna give my version of making stew…..Would appreciate if you could give a try….
    and am sure you will like it.

    Bay leaves : 1 no
    Star anise :1 no
    Pepper corns : 6-10 nos(can be adjusted as per required spice level)
    Coconut oil:2 tbsp
    Curry leaves : a leaf(used in 2 parts)
    Pepper powder :a pinch
    Fennel powder :a pinch
    Green chilly :4 nos sliced (can be adjusted as per required spice level
    as we dont use chilly powder in this stew)
    Ginger garlic paste :1 tbsp
    Onion :1 large sliced
    Turmeric powder : a pinch(opt,if you dont want yellow colour,this can be skipped)
    Garam masala :half tbsp
    Potatoes : 2 cubed into bite size pieces
    Thin coconut milk:2 cups ( can be adjusted as per gravy required)
    Thick coconut milk:half cup
    Lemon juice : 1 tbsp

    Procedure: Take a kadai,add coconut oil,bay leaves,star anise,pepper corns,curry leaves,ginger garlic paste n green chillies.Give it a stir then add onions along with salt.Once the onions are translucent add turmeric powder,garam masala and give it a stir.Add potatoes and give it a stir.Add thin coconut milk n mix it .Allow it to cook on low flame closing the lid for almost 10-15 mins.Once the potatoes are cooked,add pepper powder,fennel powder and cook for 1 min.Add thick coconut milk and keep on stirring.Cook for 1-2 mins and switch off the flame.Add fresh curry leaves and bit of coconut oil on top along with lemon juice.Mix well.Serve after one hr.

    This will serve for 4 people.You can also make chicken stew in the same way.Add chicken pieces when you add potatoes.No need for marination or else you can marinate for 10 mins adding turmeric powder,vinegar n little salt.

    If you are using ready made coconut milk powder,add 4-5tbsp into 2 cups of boiling water.Mix well and use this in the curry .No need to use another batch of thick coconut milk as the gravy will thicken after some time.

    Goes well with appam /bread !!

  4. I am a Keralite and I have to say the ingredeints mentioned here are the right ones for an authentic ‘Istoo’ as we call it in Kerala. No extra spices or garam masalas. Just the ones mentioned it. Thats the simplicity of this dish. Thanks for posting this recipe Hetal.Anuja. You guys rock. And you guys keep things authentic too!

  5. anshu: this is the original version of ishtu
    i guess ur version seems interesting but it ain’t original ishtu
    thanks a bunch… smtc gals!!!
    tip: u can begin by sauteing the onion ginger and g chili in coconut oil till onions are transluscent and continue with the same methods stated above

  6. This is the potato stew exactly we prepare – call it Istoo in Malayalam. This curry version has no added garam masala or lime/ or any other veggies. Try it this same way to have with Idli especially or appams.

  7. I make this same stew but I add turmeric for colour and a squeeze of lime for extra flavour just after turning the heat off. Do try it.

  8. Stew curry is incomplete without the whole spices and ground spices
    Whole Spices
    -Heat the oil add one stick of cinnamon, 2 green cardamoms , 2-3 cloves and curry leaves sauté till the fragrance fill the air and the add the onion
    Ground Spices
    – On a sauté pan dry roast – fennel seed (sauf), one stick cinnamon , green cardamoms, 2 cloves until it changes color. Grind the dry ingredient and add one to 2 tsp of this power to Stew at end of cooking process.

    Add few cilantro leaves to the stew after you have turn off the heat, add a very good flavor.

    – Add mixed vegetable (carrot, bean, cauliflower) to make the stew more colorful and rich!

    1. Hi Anshu….actually i dont know whether u r a Keralite or not actually its a complete kerala dish and we dont add coriander leaves to it… to us corriander is an outsider from north India… but the other things r absolutely right!(can add green peas too)…

    2. I don’t know whether Anshu is a Keralite- the name appears so. I am a Keralite. I tried the recipe you showed and it came out very close to what my wife cooks and the one served in a typical Kerala Sadya (feast. If you make the stew with spuces and vegetables, it loses its character. It becomes a vegetable curry in coconut milk rather than the stew, which is a side dish served in a Sadya. I endorse the recipe on this website!

    3. I don’t know whether Anshu is a Keralite- the name appears so. I am a Keralite. I tried the recipe you showed and it came out very close to what my wife cooks and the one served in a typical Kerala Sadya (feast). If you make the stew with spuces and vegetables, it loses its character. It becomes a vegetable curry in coconut milk rather than the stew, which is a side dish served in a Sadya. I endorse the recipe on this website!

  9. I make a non-vegetarian version of this potato stew. I cut up chicken into bite size pieces and cook the chicken in a non-stick skillet until it is no longer pink, and then add it to the stew and cook it. I love it.

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