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   Jun 15

Potato Stew

Potato Stew for Chappathis


Clove, Cinnamon, Cardamom – slight quantity just for a whiff

Green Chilly -5

Onion – 2

Potato – 2

Ginger Garlic paste – 1 dst spn

Coconut milk – 1 cup

Turmeric powder – 1 tsp

Chilly powder – 1dessert spoon

Pepper – 2 dessert spoons

Garam Masala – 2 tsp

Chicken Masala – 1 tbsp

Salt to taste

Curry leaves



  • Fry red chilly and mustard in a little oil. Add cardamom, cinnamon and clove.
  • After a minute or so, add green chilly (cut in small pieces) and onion(sliced) . Stir fry until the onion turns slightly pink brown. Add ginger-garlic paste.
  • Add the boiled and peeled potatoes to the mixture.
  • Sprinkle the necessary spices (masala). Mix well. Pour a glass of water and allow the vegetables to absorb the spices.
  • Add coconut milk (In India, one of the really good brand is Dabur Hommade Coconut Milk or Maggi Coconut Milk)
  • Add salt to taste.
  • Pour a tsp of oil in the end so as to prevent the curry from sticking onto the vessel and add curry leaves.

GARNISHING: You can decorate it using curry leaves or Kasuri Methi or even diced tomatoes.


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