Potato Gravy Curry is a South Indian gravy curry that's not only
delicious but also very easy to make. This vegetable dish goes great
with rice and is very filling and satisfying. If you have a craving for
carbohydrates or need one of those comfort foods that will provide a
boost of energy, try this recipe.
Servings:4-5 Cooking Time:20
4 cups potatoes, peeled and cut into medium cubes
1/4 cup onions, chopped (optional)
1/4 tsp mustard seeds
3-4 curry leaves (optional)
Salt to taste
4-5 tsp vegetable oil
8-9 red chillies (adjust to taste)
2 tsp coriander seeds (dhania)
1 tsp cumin seeds (jeera)
1/2 cup coconut, freshly grated or dry
Pressure cook the potatoes for about seven minutes or
until cooked but not mushy.
Or you can microwave the potatoes with enough water
and salt for about 5-6 minutes or until cooked.
Heat 2-3 tsp oil in a small pan and saute the onions
with a little salt until translucent and nicely browned, and set aside.
Heat 1 tsp oil in a small pan, and roast the
coriander seeds, cumin seeds, and red chillies separately until golden
brown. Grind all these with coconut and 1/2 cup of water into a coarse
Heat a wide, shallow pan, and add the ground masala,
potatoes (along with the water) and add 1 cup of water and cook on
medium heat until gravy thickens.
Add the sauteed onions.
Heat 1 tsp oil in a small pan for the seasoning.
Add the mustard seeds. when the mustard starts to pop, add the curry
leaves and fry for a couple of seconds. Pour the seasoning over the
potatoes, and let simmer for a couple of minutes.
Serve the potato gravy curry hot, with hot rice and
ghee (clarified butter).
Reduce or increase the quantity of water to get the consistency of
gravy you want.