Easy and Yummy South Indian Potato Recipe

If you are looking for the ultimate comfort food, this South Indian Potato Recipe is it! Full of flavor, ready in less than 30 minutes, and particularly easy to prepare in one single saucepan, this potato dish can be used as a main course or a side dish, perfect to serve with steamed rice, parathas, or chapatis [or any bread you like!].

With potatoes being the universal favorite vegetable, it is no surprise that each country around the world has so many different ways of preparing this delicious and versatile tuber.

This potato masala is simple to prepare, yer extremely tasty!

Very often known as aloo mappas, this curry offers a rich onion, ginger, and garlic curry, made thick and delicious by the clever use of blended coconut pulp and almonds.

Balancing Indian spices to create the perfect gravy, this creamy aloo masala is one you must try, especially if you are looking for a quick meal for lunch or dinner that uses very few ingredients... and it is vegetarian and vegan too!

Ingredients South Indian Potato Recipe

• Potatoes: Simple white potatoes are what is needed for this recipe. If you have the option of choosing that type, then Yukon Gold and King Edward are great varieties.
• Onion, Ginger, Garlic, and Green Chilies: The basic ingredients for the curry, with the green chilies being the main source of heat for the curry.
• Vegetable Oil: You can substitute it with sunflower oil, or any other unflavored oil, but I would avoid strong options such as olive oil, as it won't work with the flavors of the recipe.
• Mustard Seeds, Coriander Powder, Turmeric Powder, Garam Masala, Red Chili Powder: Very simple Indian spices required for this curry. The amount of red chili powder used is minimal, as most of the heat comes from the green chilies, and you don't want the color of the dish to turn dark red.
• Fresh Coconut Flesh, Almonds: These two ingredients are blended together to create a smooth, thick paste that enriches the curry. Should you not find fresh coconut, you can opt for freshly frozen, but not desiccated.
• Curry Leaves: This ingredient is especially used in South Indian recipes and it completely changes the flavor of this potato dish. Must have!

How to prepare this South Indian Potato recipe?

1. Start by prepping your ingredients: chop the garlic cloves and ginger, peel and cut into wedges the potatoes, and slit the green chilies on the side.
2. In a large saucepan, add the vegetable oil, and once warm add the mustard seeds.
3. Once these have popped, add the onions, and once these are starting to soften, add the ginger, garlic, and green chilies.
4. As soon as the smell of rawness of the garlic has gone, add the masalas to the saucepan: coriander powder, red chili powder, turmeric powder, and garam masala.

6. Mix well the spices to the curry and allow them to cook.
7. Once the spices separate from the oil, add the potatoes and some salt, then mix well once more.
8. Next, add enough water to cover the potatoes, mix, and put a lid on the saucepan. Once the water simmers, allow the potatoes to cook for about 10 minutes.
9. In the meantime, add the fresh coconut meat and almonds to a blender and make a fine, smooth paste. You may require a little water to do this.
10. Once 10 minutes have passed, check the potatoes and the consistency of the curry; should this be too dry for your taste, add a bit more water and bring again to the boil.
11. Last, add the coconut almond paste and curry leaves to the curry, mix well, and allow to simmer for a final 2-3 minutes or until the potatoes are fully cooked.
12. Serve and enjoy with steamed rice, or any flatbread of choice.

People Also Ask [FAQs]

How to store South Indian potato curry?

This Indian potato recipe can be stored in the fridge in an airtight container for up to four days. It can also be frozen the same way, and it will keep for up to a month. Before serving, always ensure the curry has been fully reheated.

What can I use instead of fresh coconut meat?

Should you not have fresh coconut available, then you can easily use freshly frozen coconut instead, as the results will be nearly identical.

Should you want to use coconut milk instead, then make sure you use a thick version that is suitable for cooking; this will not produce the same result, but it is a close alternative.

Do not use desiccated coconut, as this is not suitable for this recipe.

What can I use instead of almonds?

Should you not like or have almonds, you can use other mild nuts instead, such as cashew nuts.

If you do not use nuts at all, you can simply skip the ingredient.

How to regulate the heat of this aloo masala?

This recipe uses little red chili powder on purpose: to maintain the traditional color of Mappas, which is lighter, however, the heat can be increased by adding more green chilies, so as to preserve the color. Should you like the curry to look darker and be spicier, then you can increase the red chili powder to taste as well. If you are looking for a milder curry, use Kashmiri chili powder instead of red chili powder [or eliminate it all together], and reduce the green chilies.

Tips and Tricks for South Indian Potatoes

• Bombay Aloo: These are not Bombay potatoes, but a much richer, creamier version. If you are looking for a drier [and still super easy] potato curry, then you must try this Perfect Indian Potato Curry without Tomato.
• Spices: This is a very simple, yet traditional recipe, and in none of my Indian meals you will find the use of curry powder, as it is not original. The spices used in this curry are minimal, yet elevate each bite just the right way.
• Oil: Vegetable oil substitutes, such as sunflower oil, are fine for this recipe, but ensure you select flavorless varieties. Rich oils, such as olive oil, won't work well.
• Ginger, and Garlic: Should you not have fresh ginger and garlic, then you can use freshly frozen or paste instead, but adjust the quantity used if going for the latter. I would not recommend using ginger or garlic powder, as I have not tried the recipe with these.

Whether you call it aloo masala, Indian potatoes, or potato curry, it doesn't matter: this dish is the ultimate South Indian comfort food, that works well as a main course or as a side dish [try serving it with Andhra Chicken Curry, Kerala Style Chicken Curry, or yummy Kerala-Style Egg Curry], to be served with steamed rice, masala rice, chapatis, parathas, or any flatbread you like. Enjoy!

🥗 Love vegetable curries? Try these too:

• Sambar Recipe
• Eggplant Curry
• Palak Paneer
• Green Peas Curry Kerala Style
• Dal Tadka
• Punjabi Chole

Recipe

Easy And Yummy South Indian Potato Recipe

Elle

Ready in half an hour, this delicious coconut gravy curry is tasty and easy to prepare.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Main Course

Cuisine Indian

Servings 4 portions

Calories 209 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 2 tablespoon Sunflower Oil or another flavorless vegetable oil
• ½ teaspoon Mustard Seeds I used brown, however black are also perfect
• 250 g Onions (9 oz) Red, Peeled and Chopped in Wedges
• 2 Green Chilies Slit on the Side
• 5 g Fresh Garlic (0.2 oz) Finely Chopped
• 5 g Fresh Ginger (0.2 oz) Finely Chopped
• 1 ½ teaspoon Coriander Powder
• ½ teaspoon Turmeric Powder
• ½ teaspoon Garam Masala Powder
• ¼ teaspoon Red Chili Powder
• 300 g White Potatoes (10 oz) Peeled and Chopped in Wedges
• 2 Almonds
• 50 g Fresh Coconut (1.7 oz) Grated
• 15-20 Curry Leaves
• Water as Needed
• Salt to Taste

Instructions

 

• In a saucepan, add the sunflower oil and warm it up on medium heat; once this is warm add the mustard seeds and allow them to pop, which should take about 30 seconds.
• Once the mustard seeds have popped add the onions and mix well and allow to cook for 1 minute, then add the ginger, garlic, and fresh green chilies, mix well again and cook for about 3-4 minutes until the onion starts to become translucent and the rawness of the garlic has gone.
• At this point add the masalas (coriander powder, turmeric powder, garam masala powder, and red chili powder) and mix well; allow the spices to cook, which should take about one to two minutes.
• Once the spices separate from the oil, add the potatoes and a bit of salt; mix well and add water. This should be enough to just cover the potatoes [about 1 cup; 250ml] and bring them to a boil.
• Once the water is simmering, bring the flame to low and put a lid to the pan; allow the potatoes to cook thoroughly, which should take about 10 minutes.
• In the meantime in an upside-down grinder (or blender), blend the coconut and almonds using as little water as possible and making a paste as creamy and smooth as possible.
• Once the potatoes have cooked, check the consistency of the curry. Should it be to liking, proceed to the next step, if not reduce to liking or add water and bring to the boil again before proceeding to the next step.
• Once the potatoes are cooked, add the coconut-almond paste to the curry together with the curry leaves; mix everything well together and simmer for a further 2-3 minutes.
• Remove from the heat and allow the curry to sit for at least five minutes and serve! Enjoy!

Notes

This Indian potato recipe can be stored in the fridge in an airtight container for up to four days. It can also be frozen the same way, and it will keep for up to a month. Before serving, always ensure the curry has been fully reheated.

Nutrition

Calories: 209kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 5gSodium: 87mgPotassium: 486mgFiber: 5gSugar: 5gVitamin A: 182IUVitamin C: 98mgCalcium: 52mgIron: 1mg

Keyword Indian potato recipe

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