Indian Spiced Potato Curry with Coconut and Coriander
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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
  1. 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.
  2. 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.
  3. Make a smooth paste of grated coconut, one green chilli, coriander leaves and stalk, ginger and garlic. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Check of the consistency of the curry and boil off any excess water. Remove from heat and drizzle a dash of lemon juice. Serve the delicious potato curry with hot phulkas or naans. Enjoy!
Recipe by Flavor Quotient at