Microwave South Indian Potato and Vegetable Stew Recipe in the Microwave
Indulge in the flavors of South India with this delicious and comforting potato and vegetable stew. Made with aromatic spices, coconut milk, and a medley of vegetables, this dish is perfect for a satisfying main course.
This South Indian potato and vegetable stew is a classic dish known for its rich flavors and creamy texture. It combines potato cubes, carrot cubes, green peas, and onions in a fragrant blend of spices and coconut milk. The microwave cooking method ensures that the flavors are well-infused, and the vegetables are tender. Garnish with roghan and coriander for added taste and appeal.
Why is it Famous:
This stew is famous for its authentic South Indian flavors and the combination of spices that create a harmonious and delicious taste. It is a popular dish in South Indian households and is often served as a main course during special occasions and festivals.
This potato and vegetable stew pairs perfectly with appam, a South Indian rice and coconut pancake. The soft and fluffy texture of the appam complements the creamy stew, creating a delightful combination. It can also be enjoyed with steamed rice or roti for a wholesome meal.
This stew is packed with nutritional goodness from the vegetables and coconut milk. It provides essential vitamins, minerals, and fiber. The use of ghee adds richness to the dish, while the coconut milk provides healthy fats. It is a nourishing and balanced main course option.
Why is it Best to Make it in the Microwave:
Making this potato and vegetable stew in the microwave offers several benefits. It saves time and effort as the cooking process is quicker compared to traditional stovetop methods. The microwave ensures even cooking and allows the flavors to penetrate the vegetables, resulting in a flavorful and tender stew. Additionally, the microwave cooking method retains the nutritional value of the ingredients, making it a convenient and healthy cooking option.
In the large deep microwave safe bowl with a lid add the ghee, along with mustard seeds, potato cubes, carrot cubes, onion, green chillies, curry leaves, salt, coriander powder, and 2 cups of water. Microwave for 5 minutes with a lid on and knob lifted at 1000W.
Add in the coconut milk along with chopped ginger, chopped garlic, and green peas, and microwave again for 6 mins.
Garnish with roghan and chopped coriander
This stew tastes best with appam, a popular South Indian bread