Kerala Style Potato Stew (Ishtu) with Spiced Masala Chickpeas (Chana)

Name: Kerala Style Potato Stew (Ishtu) with Spiced Masala Chickpeas (Chana)
Prep time: 15 min
Cook time: 45 min
Ingredients: 300 g Potatoes, peeled and cubed; 200 ml Coconut milk; 1 tsp Mustard seeds; 1/2 tsp Ginger, julienned; 2 Green chilies, slit; 1 sprig Curry leaves; 1 tbsp Coconut oil; 100 ml Water; 200 g Chickpeas (boiled); 1 tsp Cumin seeds; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1 tsp Chili powder; 1 Onion, finely chopped; 1 Tomato, chopped

⏱️ 15m Prep🔥 45m Cook

Primary Dish

Kerala Style Potato Stew (Ishtu)

Ingredients

• 300 g Potatoes, peeled and cubed
• 200 ml Coconut milk
• 1 tsp Mustard seeds
• 1/2 tsp Ginger, julienned
• 2 Green chilies, slit
• 1 sprig Curry leaves
• 1 tbsp Coconut oil
• 100 ml Water

Cooking Steps

Add potatoes, water, ginger, green chilies, and salt to the pressure cooker. Cook for 2 whistles.

Open the cooker once pressure releases. Mash a few potato pieces to thicken the gravy.

Pour in the coconut milk and simmer on low heat for 3 minutes without boiling.

In a small pan, heat coconut oil, splutter mustard seeds and curry leaves; pour over the stew.

The Perfect Pairing

Spiced Masala Chickpeas (Chana)

Ingredients

• 200 g Chickpeas (boiled)
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Chili powder
• 1 Onion, finely chopped
• 1 Tomato, chopped

Cooking Steps

Heat oil in a pan, add cumin seeds.

Sauté onions until golden, then add tomatoes and dry spices.

Add boiled chickpeas and a splash of water, simmer for 10 minutes until spices coat the chickpeas well.