This humble Indian potato curry with creamy and tangy coconut & coriander gravy will delight everyone – the pure vegetarians as well as the strict non-vegetarians.
Today I bring to you a family staple – an Indian potato curry in coconut and coriander flavored gravy. If you are an Indian, you already know how high we are on curries. If you are not, even then there are chances that you already know how high we Indians are on curries! No Indian meal is complete without at least one curry, be it vegetarian or not. Curries are we, we are curries! Hence it is the day of potato curry today!
Although me and my family are little more inclined towards the non-vegetarian varieties, our vegetarian curries are non-comparable too and they never fail to enchant our senses! You can check out my humble aloo gobi (potato-cauliflower curry) or my paneer tikka masala for getting a taste of flagship vegetarian dishes of Indian cuisine.
While writing this post, I was reflecting on how many recipes I have already shared with potatoes as the primary ingredient! Man, potato is such a versatile vegetable I must say! And don’t you find it surprising that people all over the world just freak out on this geek! Oh, you never thought of it? Who said “French fries!”? “Yes, I am here!”
I have no clue who discovered this freaking thing called “French fries”, nor that I have even the slightest idea what’s the “French” quotient about it! But this thing is so damn addictive! For that matter, if I come to think of it, potato itself is addictive in every format – fried, roasted or mashed – which is why the whole global population is hooked to it since time immemorial!
Baby potatoes look so cute in this potato curry recipe that they make the curry look more beautiful. But if you don’t have baby potatoes handy, by all means, use regular potatoes by cutting them into 1 inch cubes. Coconut and coriander paste is the star flavor of this potato curry, so don’t compromise on that. The mild sweetness of coconut is complemented nicely with the warmth of whole spices and the fresh coriander adds a zing to it.
This greenish gravy of this potato curry not only looks so appetizing but also tastes so yum that your family will surely demand for extra phulkas at dinner table. Be prepared! And don’t forget to save your own portion of this addictive potato curry separately, I am warning!
- Baby potatoes – 12 to 15
- Grated fresh coconut – ½ cup
- Fresh coriander leaves with stalk – 1 cup, tightly packed
- Green chilli – 2
- Ginger – 1 inch piece
- Garlic – 5 to 6 cloves
- Green cardamom – 5 to 6
- Cloves – 4 to 5
- Cinnamon – 1 inch stick
- Turmeric powder – 1 tsp
- Mustard oil – 4 tbsp
- Yogurt – 2 tbsp
- Sugar – 1 tsp
- Salt to taste
- Dash of lemon juice
- Boil the potatoes in a large bowl of salted boiling water for 10 minutes until they are half cooked. Time may vary depending on the size of the potatoes you are using.
- Drain the potatoes and rinse with cold water couple of times until they are cold enough to handle. Then peel the potatoes and prick them lightly using a fork. Set aside.
- Make a smooth paste of grated coconut, one green chilli, coriander leaves and stalk, ginger and garlic. Set aside.
- Heat oil in a skillet or wok. Once the oil is hot, temper it with cardamom, cloves and cinnamon. When the spices become fragrant, add the green chilli and the coconut-coriander mixture.
- Saute the mixture for 15 minutes on medium-low heat until oil starts to separate. Whisk the yogurt and add it to the skillet keeping the flame at the lowest setting. Keep stirring to mix the yogurt well with the coconut mixture.
- Add salt, sugar, turmeric powder and a splash of water if the mixture starts to stick to the bottom of the skillet. Saute till the oil starts to separate from the spices.
- Now add 1 cup of water and bring to boil. Then add the half-cooked potatoes, cover and cook on low flame for 12 to 15 minutes or until the potatoes are cooked through.
- Check of the consistency of the curry and boil off any excess water. Remove from heat and drizzle a dash of lemon juice. Serve with hot phulkas or naans.