Quick and Easy Kerala Style Potato Curry… simmered in a creamy coconut milk-based gravy! This lightly spiced curry makes a great side dish with pooris, idiyappams or chapathis.
During my childhood days, potatoes were one of my least favored vegetables. I never enjoyed it in curries or stir-fried dishes, not even in poori masala which is a popular breakfast in Kerala. I used to swap the potato masala with some other leftover curries or just simply eat poori dipped in sugar. But there was one exception, and that was in the masala dosa filling.
Anyways, coming back to this recipe… years went by and everything changed. I moved out of my hometown, to a new city, new country, new cuisines, and somewhere along that journey potatoes just became a part and parcel of my diet, a pretty common (though not frequent) in my pantry!
Taking about the dish of the day, this potato curry is one of the simplest recipes, so easy to cook, and equally loved by adults and kids. The highlights of this dish are; just a handful of ingredients, mildly spiced, and a creamy coconut milk gravy. And to sum up the cooking with an inevitable ingredient of the dish is the addition of fennel powder, which brings out the aroma and flavors of this curry!
This potato curry is the best side dish you can serve with poori (fried flat bread) also with chapathis, idiyappams or appams. As a pro tip from my Amma, if you are preparing this recipe to go along with chapathis, adding ½ tsp garam masala during the cooking would make your meal taste even better.
Interested in more veg side dishes which goes with poori? Check these out:
Enjoy, Happy Cooking…!
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Quick and Easy Kerala Style Potato Curry…simmered in a creamy coconut milk-based gravy! This light masala curry makes a great side dish with pooris, idiyappams or chapathis.
- 3 medium sized potatoes (cubed)
- 1 large onion (finely chopped)
- 2 green chilies (slit)
- ½ tsp chili powder
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp fennel seeds / പെരും ജീരകം (roasted and powdered)
- 1 tsp mustard seeds
- 1 sprig of curry leaves
- 2 dry red chilies
- 2 cups water
- 1 cup of coconut milk (medium thick)
- Oil (as required)
- Salt (as required)
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Heat a little oil in a pan and add onions, green chilies and salt; sauté until the onions turn lightly translucent (ensure not to brown them).
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Add potatoes and sauté to mix with the onions for 2 minutes.
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Follow by adding chili powder, turmeric powder, and mix well. Add water and lower the flame to a medium, place the lid and allow it to cook until the water boils.
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Once it starts boiling, remove the lid, add coriander powder, and continue cooking with the pan open until the potatoes are cooked and turn soft.
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When the water starts reducing, lower the flame and add coconut milk and fennel powder. Check for the seasoning and continue cooking.
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When the curry starts to slightly boil and bubble, turn off the flame. We do not want to cook it beyond this stage. The curry will thicken after a while.
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Prepare the tempering in a separate pan by heating oil and splutter mustard seeds. Add curry leaves and dry red chilies, pour this to the potato curry and mix well.
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Serve hot with poori, chapati, idiyappam, appam or naan
1. If you are making this curry as a side along with chapatis, adding ½ tsp garam masala to the above ingredients would taste and suit this recipe better – Pro tip from my Amma.
2. Coconut oil is recommended for all Kerala recipes, you may also use any except for olive oil.
Fantastic recipe, everyone loved it at home!
Thank You so much Zohaeb, so glad you liked it 🙂
I am a second generation Malaylee who lives far away from my mom. I made this and it reminded me so much of my mom’s cooking. Thank you for this delicious recipe!
That’s such a huge compliment. Thank You so much Seeta, so glad you liked this recipe 🙂
This was so delicious!!! I added eggs to this curry and boy was I in for a big treat! The curry was rich with flavor and taste. I paired this curry with dosas, it’s easily one of the best meals I’ve ever had. Tasty and very comforting … will be definitely adding this to my favorite recipe lists. Thank you for this amazing recipe!
Thank You so much Anitha for trying my recipe and posting your feedback. Loved your version of adding egg.
It looks very tasty!
Thank You Makos!
Loved this recipe, if goes very well with dosa too. 🙂 Thanks!
Thank You Ayana for the wonderful feedback 🙂
Superb curry. Reminds me of all the times in Kerala with family. Amazing with chapatti and Kerala omelet. Thank you so much!