Keralite Stew (White Stew — Coconut Milk and Cardamom)

Ingredients

• 600 g potatoes, waxy, cut into 2 cm cubes
• 300 g carrots, bias-cut into 2 cm pieces
• 250 g pearl onions, peeled and halved
• 200 g green beans, cut into 4 cm lengths
• 400 ml coconut milk, full-fat
• 3 bay leaves
• 8 green cardamom pods, bruised
• 4 whole cloves
• 8 black peppercorns, Tellicherry
• 3 tablespoons ghee
• 1 medium red onion, minced
• 4 garlic cloves, minced
• 30 g fresh ginger, minced
• 2 fresh green chillies, split lengthwise
• Salt, to taste
• Fresh coriander leaves for garnish

Method

1. 1
   Heat ghee in heavy-bottomed pot over medium heat; add minced red onion and sauté until softened, 3 minutes.
2. 2
   Add minced garlic, ginger, and green chillies; sauté for 1 minute until fragrant.
3. 3
   Add potato cubes and sauté for 3 minutes, stirring gently to coat with ghee.
4. 4
   Add carrots, pearl onions, green beans, bay leaves, crushed cardamom, cloves, and peppercorns; sauté for 2 minutes.
5. 5
   Pour in 200 ml water and bring to simmer; cover and cook for 15 minutes until vegetables are fork-tender.
6. 6
   Pour in coconut milk and return to gentle simmer, stirring gently; cook uncovered for 5 minutes until sauce combines with vegetable liquids.
7. 7
   Reduce heat to very low and simmer for 3 minutes without boiling until flavors meld and sauce thickens slightly.
8. 8
   Season with salt, garnish with fresh coriander, and serve in shallow bowls with crusty bread or with appam.