John Myers
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Indian Stew with Potato Fritters
The perfect indian stew with potato fritters recipe with a picture and simple step-by-step instructions.
Garam Masala spice
- 1 tsp Cinammon
- 0,5 tsp Chilli red
- 2 tsp Ground coriander
- 0,5 tsp Ground cumin
- 0,5 tsp Ground cardamom
- 0,5 tsp Fennel seed powder
- 1 tsp Pepper from the grinder
- 0,5 tsp Ground cloves
Indian stew
- 0,5 piece Fennel bulb
- 2 piece Onion
- 2 tbsp Peanut oil
- 1 piece Red peppers
- 0,5 piece Zucchini
- 0,5 piece Eggplant fresh
- 1 Can Peeled tomatoes
- 1 Cup Green frozen peas
- 1 tsp Ginger and garlic paste from my cookbook
- 100 ml Coconut milk
- 1 pinch Sugar
- 2 tsp Salt
- 5 Stalk Thai basil
Potato cakes
- 600 g Cooked potatoes
- 100 g Flour
- Peanut oil
- Coconut milk
- Salt
- Pepper
- Turmeric spice
- 0,5 Ground cloves
- 1 bunch Finely chopped coriander
- Coarse sea salt
- Linseed
Garam Masala
- Mix the spices for the Garam Masala together.
Indian stew
- Cut the fennel and onions into small pieces and sauté them with the peanut oil and the garam masala in a saucepan. Then deglaze with the peeled tomatoes. Roughly dice the zucchini, bell pepper and aubergine and add to it. Season with salt. Let everything simmer for about 20 minutes.
Potato cakes
- Mash the boiled potatoes together with a little peanut oil and coconut milk. Add the flour, linseed, spices and chopped coriander and work everything into a dough. Depending on the consistency, add coconut milk. Place the dough as small flatbreads on a baking sheet and sprinkle with a little coarse sea salt. Bake the cakes at 180 degrees for about 30 minutes.
Indian stew
- After the stew has boiled down for about 20 minutes, add the peas, ginger-garlic paste, coconut milk, sugar and chopped Thai basil and cook for another 5 minutes.
- Put the stew in deep plates and serve the potato cakes as a side dish.
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