Kerala style potato curry is a must try recipe. Unlike the “masal” served for puri in any other cuisine, we add coconut oil and milk. This makes it very different. A lot of people prefer dry curry for puri and a lot prefer gravy. The gravy can either be milk, as in this case or besan (gram flour) mixed in water or even just water. Any of this would instantly make the dish thicker. This is your choice, try anything that best suits your taste. If you ask me for authentic Kerala style potato curry, here it is!
Prep time 15 mins
Cook time 15 mins
Potato chopped in small cubes 4 nos
Onions chopped finely 2 nos
Green chilies 4 nos slitted in two halves
Ginger half tsp
Red chili 2
Jeera half tsp
Turmeric powder half tsp
Milk 1/2 cup (about 50 ml)
Coconut oil 2 tsp
Curry leaves a few
- In a cooker, add coconut oil, mustard, red chilies, curry leaves, green chili, jeera and ginger. Saute it for few minutes.
- Add the onions and salt. Saute, till the onions turn light brown. Then add turmeric powder and mix well.
- Add the potatoes and just as much water to cover the mixture.
- Pressure cook for 2 to 3 whistles. When it’s done, open the lid and smash the potatoes little for thickness.
- Then switch on the stove, add half cup of milk. Once it boils, switch off the flame and garnish with coriander leaves.
Yummy Potato curry is ready
Serve hot with Puris