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.