Potato in Coconut Gravy
This is a beautiful looking dish! Mouthwatering, heat from red chilies and sweet and sourness from tamarind make this dish exotic. This is a great dish for me and our family when we want a change from our regular tomato or yoghurt based gravy.
Ingredients
- 4 boiled 4 potatoes medium size, boiled peeled and cut into 1/3” cubes that will make about 3 cups of cubed potatoes
- 2 tbsp oil
- 1/2 tbsp mustard seeds (rai)
- 2 whole dried red chilies
- 1/4 tbsp turmeric (haldi)
- 8-10 curry leaves
- 1 tbsp salt adjust to taste
- 3 whole dried red chilies
- 1/4 cup grated coconut
- Approx. 2 tbsp tamarind pulp(imli)
- 1/2 tbsp mustard seeds (rai)
- 1 tbsp coriander (dhania)
Instructions
- Soak tamarind in about ¼ cup of hot water, mix it well and squeeze out the pulp, recipe needs about 2 tablespoons of pulp. Set aside.
- For gravy dry roast chilies, mustard seeds and coriander over medium heat for about 1 minute.
- First grind the dry ingredient red chili, mustard seeds, and coriander, into coarse powder. Add coconut, tamarind pulp and ¼ cup water to make it into a paste. While blending use water as needed to make paste. If you prefer mild take the seeds out of red chili before blending. Set aside.
- Heat the oil in a sauce pan add mustard seeds red chilies, and curry leaves, as seeds crack add potatoes, salt and turmeric. Stir for about 1-2 minutes.
- Add coconut paste and mix it well; add about 1-1/2 cups of water.
- After potatoes come to boil let it cook covered for 4-5 minutes over medium heat.
- Note: The dish absorbs water while sitting. Add more water as needed to keep the gravy consistency of your liking. Let it cook on low heat for few more minutes.
- Potato with Coconut Gravy is ready to serve.
Notes
Serving Suggestions
Potato with Coconut goes well Plain Paratha or Puri.
Tried this recipe?Let us know how it was!
Potato Curry in Coconut Milk | Potato Coconut Curry Recipe | Potato in Coconut Gravy
How to Make Potato in Coconut Gravy: A Step-by-Step Guide to a Tasty Dish
Potato Curry in Coconut Milk, also known as Potato in Coconut Gravy, is a delectable Indian dish that beautifully combines the rich creaminess of coconut milk with the heartiness of potatoes. This recipe is a staple in many households, known for its aromatic flavors and creamy texture. Whether you are a seasoned cook or a beginner, this recipe will guide you through creating a dish that is both comforting and flavorful.
The Essence of Potato Curry in Coconut Milk
This dish is a perfect example of how simple ingredients can come together to create something extraordinary. The star of the recipe is, of course, the humble potato, which absorbs the flavors of the spices and the coconut milk beautifully. The creamy coconut milk not only adds a rich texture but also a subtle sweetness that balances the heat from the spices.
Origin and Popularity
The origin of Potato Curry in Coconut Milk can be traced back to South Indian cuisine, where coconut milk is a common ingredient in many dishes. Over time, this dish has gained popularity across different regions due to its unique taste and ease of preparation. It is now enjoyed by people all over the world who appreciate the blend of spices and the creamy consistency.
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses everyday ingredients that are easily available.
- Flavorful: The combination of spices and coconut milk creates a burst of flavors.
- Vegan and Gluten-Free: It’s a great option for those with dietary restrictions.
- Versatile: Can be served with rice, roti, or naan.
Variations of the Recipe
Exploring Manjula’s Kitchen reveals a treasure trove of other delicious variations that you can try. Here are some related recipes that you might enjoy:
- Butter Paneer: This classic dish features paneer cubes in a rich and creamy tomato gravy, infused with aromatic spices like coriander and turmeric.
- Paneer Tikka Masala: Marinated paneer pieces are pan-fried and then cooked in a luxurious tomato-based gravy, offering a smoky flavor with a hint of sweetness.
- Paneer Methi: A creamy dish made with paneer and dried fenugreek leaves (kasoori methi), providing a unique slightly bitter taste that complements the creamy base.
- Paneer Tomato Curry: A simple yet delicious curry made with fresh tomatoes and aromatic spices, with chunks of paneer absorbing all the delicious flavors.
- Palak Paneer: A nutritious green curry made with fresh spinach and spices, providing a rich source of iron and vitamins.
Serving Suggestions
Potato Curry in Coconut Milk is incredibly versatile and can be enjoyed in various ways:
- With Rice: Serve it over a bed of steamed basmati rice to soak up the creamy gravy.
- With Naan or Roti: Use the bread to scoop up the curry for a satisfying meal.
- As a Side Dish: Pair it with other Indian dishes like dal and vegetable curry for a complete meal.
Tips and Tricks
To enhance your Potato Curry in Coconut Milk, consider the following tips:
- Use Fresh Coconut Milk: If possible, use fresh coconut milk for a more authentic flavor.
- Adjust the Spices: Tailor the heat level to your preference by adjusting the amount of chili powder and green chilies.
- Garnish: Garnish with fresh coriander leaves for a burst of freshness and color.
FAQs
Is Potato Curry in Coconut Milk Vegan?
Yes, this recipe is vegan as it uses plant-based coconut milk.
Can I Make It Ahead of Time?
Yes, you can prepare the curry in advance and store it in the refrigerator. Reheat gently on the stovetop before serving.
What Can I Serve with This Curry?
This curry pairs well with rice, naan, or roti. It can also be served alongside other Indian dishes for a complete meal.
How Spicy is This Curry?
The spice level can be adjusted to your taste. The coconut milk helps balance the heat, making it a mild to moderately spicy dish.
Fatima Parkar
January 22, 2016 at 12:06 pmThank you so much, Manjula Ben, this recipe sure looks tantalising. We are kocneys from Mumbai, and we make something similar, though without tamarind, and a different bazaar.
Will definitely give your recipe a go.
Simha
July 9, 2015 at 5:36 amDo the potatoes have to be boiled first before boiling them again?
Manjula Jain
July 9, 2015 at 11:08 amSimha, I know what you mean but in some of the recipes it works better
mimi
July 8, 2015 at 8:58 amPlease send me an easy recipe for Sweet Loli
Thank you
shakila
December 16, 2014 at 10:45 pmThankyou very much for your easy and tasty recipe
hetal
September 21, 2013 at 12:16 pmgood
Indian Spice
January 5, 2013 at 2:11 amInteresting recipe. I will definitely try it.
Sneha
August 18, 2012 at 1:29 amhi aunty i’m sneha from Delhi recently i got married and this website helped me so much and i try ed this recipe also its good plz show me easy & quick recipes thank u
shipra
August 15, 2012 at 10:38 amI tried it and it was very nice. Infact I have tried many receipes of yours .Thanks you so much.Lots of Luv.
Fiona
August 9, 2012 at 5:00 pmIs the grated coconut the fresh type or can you used dried grated coconut. Thankyou, it looks wonderful!
Manjula Jain
August 9, 2012 at 11:53 pmFiona,
Dry coconut for this recipe will not work.
Krishnarathi
August 14, 2012 at 1:03 amDear Manjulaji,
Thank you for all the wonderful receipes you have shared with us. each time we have a guest at home I go through your receipe categorie and always find a suitable menu. The guest have always loved it. Thank you once again.
Love and Regards,
Krsnarathi
Deepti
August 9, 2012 at 1:00 pmVery nice. I tried this recipe, my husband loved it.
Thanks,
Deepti
Please visit us at desibidesi.com to see our growing collection of recipes.
Sulochana
August 9, 2012 at 6:31 amA new recipe. It appears to be a spicier version of Kerala potato stew. I must try! Thanks!
B. Gayathri
August 8, 2012 at 10:02 pmNew interesting recipe. Thanks for the input.
Adelina
August 8, 2012 at 12:23 pmAbsolutely delightful- something new and a must try. Thanks Manjula Ji!