Step-by-Step Guide to Prepare Ultimate Carrot & Potato Stew
Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, How to Make Ultimate Carrot & Potato Stew. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Carrot & Potato Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carrot & Potato Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Carrot & Potato Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Carrot & Potato Stew estimated approx 20 minutes.
To get started with this particular recipe, we have to first prepare a few components. You can cook Carrot & Potato Stew using 16 ingredients and 4 steps. Here is how you can achieve it.
#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.
Ingredients and spices that need to be Get to make Carrot & Potato Stew:
- 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
Steps to make Carrot & Potato Stew
- 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.
- Now add the cubed potatoes, turmeric powder, carrots, with 1/2 cup of water and salt. Pressure cook for 2 whistles.
- 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.
- 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.
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