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5 from 2 votes
Kerala Style Potato Curry with Coconut Milk
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Kerala Style Potato Curry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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.

Course: Side Dish
Cuisine: Indian, Kerala
Keyword: potato, potato curry
Servings: 4
Author: Akhila
Ingredients
  • 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)
Instructions
  1. 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).
  2. Add potatoes and sauté to mix with the onions for 2 minutes.
  3. 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.
  4. 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.
  5. When the water starts reducing, lower the flame and add coconut milk and fennel powder. Check for the seasoning and continue cooking.
  6. 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.
  7. 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.
  8. Serve hot with poori, chapati, idiyappam, appam or naan
Notes

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.