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Kerala Potato Stew / Potato Eshtu / Urulakizhangu Ishtu.

I love all the dishes which calls for using coconut milk, and the flavour of spices, especially for breakfast. Potato Stew is one of the most satisfying dish. It is an ideal dish during the winter season. Stews and Salads are also good for winter. So make Potato Stew or any other stews like Chicken StewFish MoleeVegetable Stew and crunchy Salads like, 
Avocado Cucumber n Tomato Salad. This Potato Stew goes well with Palappam or Appam and  Vellayappam or Kallappam. It tastes even better the following days once the potatoes has absobed all the flavours.. This is one of the Kerala dishes in which mustard is not used while doing the seasoning.

Kids love this Potato Stew. I have experienced it. So all those mothers out there, try out this recipe and feed your kids. Enjoy seeing your kids taking food without any hassle!! This Potato Stew can be best served with Homemade Bread. In some parts of Kerala, they grind coconut paste and add in the curry. I haven’t yet tried that way. Love to try it out one day.

Salads and stews are the dishes we can see in menu cards of all the restaurants. For me and Reji, we go for either one of them every time we have food from restaurants. These are packed with lot of protein, fibre and nutrients. It is so filling with either two pieces of bread or with two appams.

It is so simple and easy to make. Since I cooked potatoes in cooker, I saved time by about two thirds. You should not cook potatoes to its full, so that the rest of the cooking you can do along with the rest of the cooking process. It would enable potatoes to absorb the flavours and nutrients.

Adding the whole spices enhance the flavour of the stew. Use Fresh Spices to get its full flavour.

Preparation Time: 15 minutes
Cooking Time: 20 minutes.
Servings: 4
Ingredients for making Kerala Style Potato Stew / Potato Estu:

4 medium sized Potatoes
5 medium sized Red Onions
1 large Tomato
1 ½ cups Light Coconut Milk
2 cups thick coconut milk
½ tbsp. Coconut oil.
1” piece Ginger, crushed
3 cloves Garlic, crushed (optional)
4 Green Chillies, Slit
2 TBSP. Black Pepper Corns
1” piece Cinnamon
4-5 Cloves
1 sprig Curry Leaves
Salt to taste

How I made Potato Stew:

Clean, wash, peel and cut the potatoes in to big cubes. Pressure cook it with little salt for 2 whistles. Remove from the stove and keep it aside.

Heat oil in a pan. Add the cinnamon and cloves to release the flavour. Add the Onions and mix it till it gets translucent. Before the onions started browning, add the crushed ginger and garlic. Sauté it for a couple of minutes and then add slit Green chillies. Add the curry leaves now. Sauté it till you get a nice aroma.

Now add in half cooked potatoes. Along with this pour in the light coconut milk too. Add the required salt and mix well. Check whether the potatoes are done with a fork. Simmer it and leave it to cook. When the potatoes are almost done, add in tomatoes and give it a stir. Keep it covered with its lid and bring it to boil on medium low flame. Simmer the flame and wait till the potatoes are fully done. Mash few potatoes to make the gravy thick. (optional)

Next, lower the heat to low and pour in the thick coconut milk and let it just heat through. Pour 1 tbsp. coconut milk and throw in one sprig of curry leaves. Adjust seasoning the stew with pepper powder and salt if necessary and drizzle ½ tbsp. coconut oil to enhance taste. Cover the pan with its lid to induce the flavours of spices, curry leaves and coconut oil to the curry. Your Potato Stew / Potato Eshtu is now ready to be served.

Potato Stew is traditionally served with Vellayappam or Kallappam, Palappam or Appam, Idiyappam or Homemade Bread.

My Recipe Notes on Potato Stew:

* Use fresh and white potatoes for making this stew, as they can be creamy and flavourful. Red ones don’t absorb the stew well.
* Don’t cook potatoes fully in the pressure cooker. You can cook potatoes with little thin coconut milk.
* You should not cook Onion too much as it is always good to enjoy the crunchy onions.
* Don’t slit green chillies cross sectionally, so that it releases all flavour. It is better the green chillies a little to be holding up.
* I have used the readymade tinned coconut milk. For making the thin coco milk, I have taken ¼ cup coco milk and added ¾ cup luke warm water.
* You can use vinegar as a substitute to tomatoes.
* If you are going to use it the next day, refrigerate it, the next day bring it to room temperature, and reheat every serving in the microwave or a slow cooker set on low medium heat.
* You can cook this Potato Stew with some vegetables like carrot, green beans or peas etc. if you wish.
Stages of Preparation of Kerala Potato Stew / Potato Eshtu

Serve Potato Stew 

Bon Appetit



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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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