Carrot & Potato Stew

Name: Carrot & Potato Stew
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 medium (peeled and cubed) Potatoes; 2 Carrots (peeled and cubed); 1 medium (thinly sliced) Onion; 4-5 (slit open lengthwise) green chillies; 11/2″ piece (finely chopped) Ginger; 2 cloves (finely chopped) Garlic; 1/2 tsp Turmeric powder; 1 tbsp Coconut oil; 1 tbsp all purpose flour; For Tadka:; 1 tsp Mustard seeds; 1 tsp Cumin seeds; 1 tbsp Onions sliced; 1/2 Asafetida powder; 2 sprig Curry leaves; 1 tbsp coconut oil

Inish Issac @InishKitchen

#goldenapron Carrot & potato stew it one such delicious southindian style stew that goes well with Dosa, chappathi and paratha. It's creamy gravy is without using any cream.

Inish Issac @InishKitchen

#goldenapron Carrot & potato stew it one such delicious southindian style stew that goes well with Dosa, chappathi and paratha. It's creamy gravy is without using any cream.

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Ingredients

20 minutes

4 servings

3 medium (peeled and cubed) Potatoes
2Carrots (peeled and cubed)
1 medium (thinly sliced) Onion
4-5(slit open lengthwise) green chillies
11/2″ piece (finely chopped) Ginger
2 cloves(finely chopped) Garlic
1/2 tspTurmeric powder
1 tbspCoconut oil
1 tbspall purpose flour
For Tadka:
1 tspMustard seeds
1 tspCumin seeds
1 tbspOnions sliced
1/2Asafetida powder
2 sprigCurry leaves
1 tbspcoconut oil

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Steps

20 minutes

1

In a pressure cooker heat 2 tsp of oil, add the thinly sliced onions. slit chillies and chopped ginger, garlic and sauté until the onions gets transparent.
2

Now add the cubed potatoes, turmeric powder, carrots, with 1/2 cup of water and salt. Pressure cook for 2 whistles.
3

In a bowl of 1cup water, add the all purpose flour and make a lump free slurry. Add this slurry to the cooked potatoes and if required some more water, to adjust the consistency bring to boil and reduce the heat to low and cook uncovered till it reaches thick and creamy.
4

For the Tadka: heat 1 tbsp oil, splutter mustard seeds, jeera seeds, Add 1 tbsp onions, curry leaves, and remove from the heat.
Pour it over the curry and let it rest for 5 minutes, this allows the aroma and the flavor to seep in.