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Simple Potato Curry! - Salt and Sour

Simple Potato Curry!


Saturdays and sundays were often spent at my ammumma’s house during our school days. She was an expert in making potato curry to eat with puttu, idlis or dosas. The curry ammumma made was something special. Adding coconut milk to the gravies was like her passion and she would use minimum seven or eight coconuts a week where my Amma would use one or maximum two. I never ever heard either my ammumma or appooppan had cholestrol all these years even after consuming so much coconut and its byproducts in their daily diet. I wonder why people say too much coconut is bad for health. Whatever. ?

So she added lots of thick coconut milk to the potato curry and it tasted and smelled so divine. I always prefer semolina(rava) puttu to accompany this potato curry and just the thought of this wonderful pair tempts me to make some everytime. 

My recipe tastes no where closer to ammumma’s preparation. But this is how I make it. This recipe is simple and easy for all of us. 

You will need:

  1. Peeled and cubed potatoes- 2 medium sized
  2. Chopped Onion- 1 small
  3. Green chillies- 2 medium
  4. Ginger garlic paste- 1/2 tsp
  5. Turmeric powder-1/4 tsp
  6. Coriander powder- 1/2 tsp
  7. Garam masala-1/2 tsp
  8. Chopped tomatoes- 1 small.
  9. Thick coconut milk- 1/2 cup
  10. Salt to taste.
  11. Curry leaves, cumin seeds, dry red chillies, mustard seeds and oil for seasoning.


  • In a pressure cooker, heat some oil. Pop mustard seeds, add cumin seeds, curry leaves and dry chillies.
  • Add ginger-garlic paste followed by green chillies.
  • Add the onions, potatoes, tomatoes and salt. Saute for a while until onions are transparent..
  • Add the powders namely turmeric, coriander and garam masala. Saute until the raw smell goes off.
  • Add water to the level of potatoes. Cook upto 3 or 4 whistles until the potatoes are well cooked.
  • Once done, switch off and add the thick coconut milk to it and stir well. Do not boil after that.
  • Drizzle some coconut oil over the curry. Add more curry leaves if you prefer. Let it stand with the lid on for a while.
  • Serve hot with idlis, dosas etc.

A few tips:

  • This curry tastes good even without coconut milk. Just mash the potatoes a little and boil the curry to thicken the gravy.
  • Add a little amount of normal milk instead of coconut milk if you want! This gives a creamy texture to the gravy. 

Enjoy cooking!

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