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Indian Potato Recipe

Easy And Yummy South Indian Potato Recipe

Ready in half an hour, this delicious coconut gravy curry is tasty and easy to prepare.
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 portions
Calories 209 kcal


  • 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


  • 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!


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.


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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