Potato Coconut Curry Recipe

I got few fresh and tender coconut while my visit to Chilkuru Balaji temple, and as it was prasadam hence I avoided onion and garlic in this recipe. Although it was experimental but it was really delicious, let’s learn step by step process to prepare this recipe.

Potato Coconut Curry Recipe

  • 1 cup Grind coconut
  • 1 Cup Peeled potatoes cut into half inches
  • 1 tsp Paste of ginger
  • 1 Pinch Asafetida
  • 1 tsp Curd
  • 1 tbsp Chopped Coriander leaves
  • 1 tsp kasoori Methi (Dried Fenugreek Leaves)
  • 1 tsp Turmeric Powder
  • 1 tbsp Salt
  • 1 tsp Kashmiri mirch powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Sabji masala without onion grlic
  • 1 tsp Cumin Seeds
  • 1 Piece Dried Red Chili
  • 2 tbsp Chopped Tomatoes
  • 1 tbsp Mustard Oil
  1. Grind coconut and add curd, ginger paste and salt into it.
  2. Heat oil in a pan and stir fry potatoes unless it turns golden brown, as shown in the image.
  3. In the same pan add a tbsp of mustard oil and add cumin seeds to let it splutter.
  4. Add asafoetida, dried red chili and chopped tomatoes.
  5. Add potatoes and coriander leaves in the pan and stir fry them so that all the juices get mixed together.
  6. Add coconut paste and all the spices as shown in the image.
  7. Serve it with any main course dishes.

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