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Main Course

Kerala Potato Curry

Cooked low and slow until the masala melds into the gravy, this potato curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

4 nos Potatoes
1 small Carrot (peeled & cubed — optional
1/2 Of Onion sliced lenghtwise
1/4 tsp Turmeric powder
4 nos Green chillies slit into half
2 nos Tomatoes chopped small
2 sprig Curry leaves
1/2 tsp Mustard seeds
2 tsp Oil
Salt, to taste
3 cup Water

Preparation

Step 1
Peel the potatoes and cut into small cubes.
Step 2
Heat a pressure cooker and pour 3 cups of water into it.
Step 3
Add the potatoes, carrot, sliced onion, slit green chillies, turmeric powder and salt to taste to the pressure cooker.
Step 4
Cover, put the weight and cook for 1 whistle.
Step 5
Once the cooker cools, open and mash the potatoes well.
Step 6
Warm the oil in a kadai or pan.
Step 7
Allow to crackle the mustard.
Step 8
Add the tomatoes and the curry leaves.
Step 9
Cook the tomatoes very well.
Step 10
Add the cooked potatoes.
Step 11
Add little water if necessary.
Step 12
Boil and cook for 6 - 8 minutes.
Step 13
Serve while still hot with chappatis or rotis.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Kerala Potato Curry

Ingredientsfor 4 servings

4 nos Potatoes
1 small Carrot (peeled & cubed — optional
1/2 Of Onion sliced lenghtwise
1/4 tsp Turmeric powder
4 nos Green chillies slit into half
2 nos Tomatoes chopped small
2 sprig Curry leaves
1/2 tsp Mustard seeds
2 tsp Oil
Salt, to taste
3 cup Water

Preparation

Step 1
Peel the potatoes and cut into small cubes.
Step 2
Heat a pressure cooker and pour 3 cups of water into it.
Step 3
Add the potatoes, carrot, sliced onion, slit green chillies, turmeric powder and salt to taste to the pressure cooker.
Step 4
Cover, put the weight and cook for 1 whistle.
Step 5
Once the cooker cools, open and mash the potatoes well.
Step 6
Warm the oil in a kadai or pan.
Step 7
Allow to crackle the mustard.
Step 8
Add the tomatoes and the curry leaves.
Step 9
Cook the tomatoes very well.
Step 10
Add the cooked potatoes.
Step 11
Add little water if necessary.
Step 12
Boil and cook for 6 - 8 minutes.
Step 13
Serve while still hot with chappatis or rotis.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.