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
- Grind coconut and add curd, ginger paste and salt into it.
- Heat oil in a pan and stir fry potatoes unless it turns golden brown, as shown in the image.
- In the same pan add a tbsp of mustard oil and add cumin seeds to let it splutter.
- Add asafoetida, dried red chili and chopped tomatoes.
- Add potatoes and coriander leaves in the pan and stir fry them so that all the juices get mixed together.
- Add coconut paste and all the spices as shown in the image.
- Serve it with any main course dishes.
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