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Main Course

Potato Masala Curry - Perfect Side Dish

A traditional Kerala curry where potato simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.

Ingredientsfor 4 servings

1 kg Potato
3 nos Onion medium
3 nos Tomato
Ginger garlic paste - 2 tsp
1 tbsp Poppy seeds Khashakhasha
2" pieces Cinnamon (Karugapatta)
5 nos Cloves (Grambu)
1 tsp Fennel seeds (Perinjeerakam)
1/2 Of Grated coconut
11/2 tbsp Chilly powder
2 tbsp Coriander powder
Salt, to taste
Oil
Coriander leaves A bunch

Preparation

Step 1
Cut potatoes into cubes and set for boiling with a pinch of salt and turmeric powder.
Step 2
Heat very little oil in a pan or a kadai.
Step 3
Fry poppy seeds, cinnamon, cloves and fennel seeds. Set aside.
Step 4
Fry onions till golden brown.
Step 5
Add ginger-garlic paste and sauté.
Step 6
Add 3/4 of the bunch of coriander leaves, tomato, chilly powder and coriander powder.
Step 7
Grind all the fried items together along with coconut to a fine paste.
Step 8
Do not fry coconut.
Step 9
Mix this masala with the boiled potatoes and set to boil, until the potatoes and the masala is cooked well.
Step 10
Season with finely chopped onion, mustard, curry leaves and coriander leaves.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Potato Masala Curry - Perfect Side Dish

Ingredientsfor 4 servings

1 kg Potato
3 nos Onion medium
3 nos Tomato
Ginger garlic paste - 2 tsp
1 tbsp Poppy seeds Khashakhasha
2" pieces Cinnamon (Karugapatta)
5 nos Cloves (Grambu)
1 tsp Fennel seeds (Perinjeerakam)
1/2 Of Grated coconut
11/2 tbsp Chilly powder
2 tbsp Coriander powder
Salt, to taste
Oil
Coriander leaves A bunch

Preparation

Step 1
Cut potatoes into cubes and set for boiling with a pinch of salt and turmeric powder.
Step 2
Heat very little oil in a pan or a kadai.
Step 3
Fry poppy seeds, cinnamon, cloves and fennel seeds. Set aside.
Step 4
Fry onions till golden brown.
Step 5
Add ginger-garlic paste and sauté.
Step 6
Add 3/4 of the bunch of coriander leaves, tomato, chilly powder and coriander powder.
Step 7
Grind all the fried items together along with coconut to a fine paste.
Step 8
Do not fry coconut.
Step 9
Mix this masala with the boiled potatoes and set to boil, until the potatoes and the masala is cooked well.
Step 10
Season with finely chopped onion, mustard, curry leaves and coriander leaves.

Tip

For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

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Lololikka Achar is a pickle prepared with the red cranberry. Pickles are an important delicacy present in almost all ...

20 min|5 servings|5

Main Course

Lady's Finger-Bhindi In Coconut Curry

Lady`s finger/bhindi/vendakkai pieces are fried and cooked in coconut milk and other ingredients.

30 min|3 servings|4

Main Course

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Cooked low and slow until the masala melds into the gravy, this okra curry carries the unmistakable warmth of Kerala ...

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Main Course

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Layer tea is a drink which plays with the density of each ingredient to create the obvious layers in the glass of tea.

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