This is a curry I make often because it goes well with a lot of sides. It tastes great with pooris, rotis, dosas, appams and even bread.
2 large potatoes, chopped into 1" cubes
1 large onion, chopped into small chunks
1&1/2 tbs chopped ginger
4-6 green chillies, slit
1tsp mustard seeds
1&1/2tsp coriander powder
1/2 tsp heaped garam masala
2 cups water
1/2 cup thick coconut milk
1 sprig curry leaves
salt to taste
Heat oil in a kadhai, add mustard and peppercorns.
Once they splutter, add the onions, green chillies and ginger and saute till the onions just begin to brown.
Add the masalas and fry for a min.
Add the potatoes and mix well.
Add water, 1/4cup of coconut milk, curry leaves and salt and bring to a boil.
Cover and cook on low heat till the potatoes are done. Check the seasonings.
Remove from flame, add the remaining coconut milk and mix well. Keep it back on low flame for about 1-2mins, however do not let it come to a boil. Serve hot.
In many parts stew is made without the masalas. The curry would be white in colour and tastes very different. I prefer the above version, but will post the other recipe soon.