Dec 6, 2012

Potato Masala Curry

Potato Masala Curry or Urulakizhangu masala curry (made of coconut paste)

A tasty main curry, goes well with rice / rotis / parathas / pulao / idiyappam / appam / wholewheat bread …

Serves: 2 – 3


1 tablespoon oil

1 onion, finely sliced

6 curry leaves

1 tomato, cut into thin slices

¾ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon coriander powder

2 potatoes,  cut into cubes and boil separately  (or leftover boiled potatoes)

¾ teaspoon salt (or to taste)

1 ¼ cup water (250 ml) Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity

4 tablespoon coconut paste (make a smooth  paste of 50 g grated coconut with 2 tablespoon water in a small mixer bowl)


Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).

Heat oil in a pan. Add sliced onion and fry till golden brown.

Add curry leaves and tomato slices. Stir well for 2 – 3 minutes until well combined.

Add diluted spice mix and stir well nicely on a low heat until the raw smell goes.

Add separately boiled potatoes, salt to taste and 1 ¼ cup water. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 minutes until the gravy slightly thickens and tomatoes well blended.

At this stage, add coconut paste and mix well. Cover again and boil on a very low heat for another 5 minutes. Serve as a main curry with rotis / idiyappam / appam / rice / pulao …

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