Ingredients
The following ingredients have 4 Servings
- Potatoes – 2 (cubed)
- Beans – 5 (chopped)
- Carrot – 1 small (chopped)
- Green Peas – 2-3 tbsp
- Cauliflower - 5 florets (chopped)
- Onion – ½ (sliced)
- Green Chilies – 4 (slit)
- Ginger – 1” piece (finely chopped)
- Thin Coconut Milk – 2 cups
- Thick Coconut Milk – ½ cup
- Corn Flour / Maida – 1 tsp
- Salt – to taste
- Curry Leaves – few
- Whole Garam Masala – 2 cloves, 1” piece cinnamon, 1 cardamom, 1 bay leaf
- Coconut Oil – 1 tbsp
Instruction
- Heat ½ tbsp oil in a pressure cooker and add the whole garam masala – cinnamon, cloves, bay leaf and cardamom.
- Add onions and sauté for just a minute till it sweats.
- Now add the chopped ginger, slit green chilies and all the chopped vegetables. Saute for a minute.
- Add 2 cups of thin coconut milk, 1 cup of water, salt and 1 tsp of corn flour.
- Mix everything together and close the cooker.
- Cook for 2 whistles and switch off.
- Once the pressure is released, open the cooker and add the thick coconut milk.
- Add ½ tbsp of fresh coconut oil and few curry leaves.
- Keep the cooker covered for another 5 minutes for the flavours to blend. By now, the stew would have thickened and come to the perfect consistency.