Potato gravy -feature

Potato gravy | Potato curry

Potato gravy | Potato curry

Potato gravy is an easy side dish for dosa, idly, chapati, poori and is prepared with boiled potatoes, ground coconut/cashew paste and few spices.

This simple potato curry is quick to prepare as it involves fewer steps compared to any other complicated kurmas. Moreover, the binding agent I use for this aloo curry is simple coconut paste. Alternately you can use cashew paste if you prefer a richer coconut free gravy.

You may like my South Indian restaurant like “Veg Korma”

For similar side dish recipes:

Tomato Kurma

Paneer matar gravy

Moong dal sambar

Tiffin sambar

The simple potato gravy is an excellent combination with chapati or poori. Also, the combination of this potato curry and crispy dosa is equally good.

Even though it is recommended to consume potatoes moderately because of their higher carbs content, there are many health benefits too present in this tasty vegetable.

As I already mentioned in many of my potato recipe posts, Potatoes contain significant amounts of fiber. Fiber helps to lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease.

In addition, boiled potatoes help in Fighting cancer, controlling your diabetes and getting stronger bones.

Potatoes contain fiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support heart health.

I have already posted Poori potato masala in my blog.

Similarly, please do check out my other popular potato recipes:

Potato bonda

Aloo Tikki

Aloo paratha

Potato fry

Let us see a video explanation.

Potato gravy | Potato curry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Potato gravy is an easy side dish for dosa, idly, chapati, poori and is prepared with boiled potatoes, ground coconut/cashew paste and few spices.
Course: Side Dish
Cuisine: Indian
Keyword: Aloo curry, Aloo gravy, Potato coconut gravy, Potato curry, Potato gravy, Potato kulambu, Simple potato curry, Urulaikizhangu kulambu
Servings: 4
Calories: 260 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 2 tbsp oil
  • 4 potatoes
  • 3 cloves
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 1 big onion
  • 1 tsp ginger garlic paste
  • 2 small tomatoes
  • ¼ tsp turmeric powder
  • 1 tsp chilli powder
  • ¾ coriander powder
  • ¾ tsp salt
  • ¼ tsp garam masala
To grind:
  • ½ cup coconut
  • 1 tsp cumin seeds
Instructions
Preparation:
  1. Boil potatoes with enough water, only for one or two whistles in a pressure cooker.
  2. Open once the pressure is off, drain away the water, let them cool down, peel and cut into pieces.
  3. Chop big onion.
  4. Prepare ginger garlic paste with 5 garlic pods and a piece of ginger, if not available readily.
  5. Finally, grind coconut(or soaked cashews) with cumin seeds into a fine paste.

Recipe to make potato curry:
  1. Heat a kadai with two tbsp of oil, season with cloves, cinnamon and fennel seeds.
  2. Saute chopped onions until they become soft and transparent.
  3. Now put ginger garlic paste and saute until the raw flavor disappears completely.
  4. Add chopped tomatoes and cook well until soft.
  5. Put the spices like turmeric powder, chilli powder and coriander powder. Mix well with the masala. Pour half cup of water to cook the masala.
  6. Let it boil for few minutes and add the ground coconut, cumin paste with some water.
  7. Stir well, cover with a lid and cook for five minutes.
  8. Add the boiled potatoes and required salt for the gravy along with a cup of water.
  9. Adjust the quantity of water to get the correct consistency. Furthermore, Keep in mind that potato and coconut/cashew, while cooking tends to absorb water from the gravy. Hence add extra water as and when required.
  10. After adding potatoes, close with the lid, let the gravy boil for five minutes.
  11. Finally add garam masala, coriander leaves and switch off immediately.
  12. Serve with crispy dosas, chapati, idli and poori. Similarly, this potato curry goes well with rice too.
Recipe Notes

Tips: 1) Use fresh non-green potatoes and cook only al-dente. Likewise, do not overcook as they may get mashed into the gravy. 2) Instead of coconut paste, you can use cashew paste for the binding of the gravy. 

Preparation:

  • First of all, boil potatoes with enough water, only for one or two whistles in a pressure cooker.
  • Open once when the pressure is off, drain away the water, let them cool down, peel and cut into pieces.
  • Chop big onion.
  • Next, prepare the ginger garlic paste with 5 garlic pods and a piece of ginger, in case it is not available readily.
  • Finally, grind coconut(or soaked cashews) with cumin seeds into a fine paste.

Recipe to make potato curry:

  • Heat a kadai with two tbsp of oil, season with cloves, cinnamon and fennel seeds.

Potato gravy -season with whole spices

  • Saute the chopped onions until they become soft and transparent.

Potato gravy -onion

  • Now add the ginger garlic paste and saute until the raw flavor disappears completely.

Potato gravy -gg paste

  • Add chopped tomatoes and cook well until they become soft and tender.

Potato gravy -tomato

  • Put the spices like turmeric powder, chilli powder and coriander powder. Mix well with the masala. Pour half cup of water to cook the masala.

Potato gravy -turmeric powder Potato gravy -chilli powder Potato gravy -coriander powder Potato gravy -water

  • Let it boil for few minutes and add the ground coconut, cumin paste with some water.

Potato gravy -coconut paste

  • Stir well, and required salt for the gravy cover with a lid and cook for five minutes.

Potato gravy -salt Potato gravy -water Potato gravy -close with lid

  • Add the boiled potatoes along with a cup of water.

Potato gravy -boiled potato Potato gravy -mix Potato gravy -water Potato gravy -cover with lid

  • Adjust the quantity of water to get the correct consistency. Furthermore, Keep in mind that potato and coconut/cashew, while cooking tends to absorb water from the gravy. Hence add extra water as and when required.
  • After adding potatoes, close with the lid, let the gravy boil for five minutes.
  • Finally, add garam masala, coriander leaves and switch off immediately.

Potato gravy -garam masala Potato gravy -coriander

  • Serve with crispy dosas, chapati, idli and poori. Similarly, this potato curry goes well with rice too.

Potato gravy -ready

Tips:

1) In order to get a tasty gravy, use fresh non-green potatoes and cook only al-dente. Likewise, do not overcook as they may get mashed into the gravy.

2) Instead of coconut paste, you can use cashew paste for the binding of the gravy.

Check out my other popular recipes:

Suraikkai thattaipayaru

Vendhaya kuzhambu

Chepala pulusu

Masala vadai

 

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