Baby Potato Recipe- Coconut & Green Chili Curry Delight

Last Updated on 4 months by Neha Deshmukh

Baby Potato Recipe – Coconut & Green Chili Curry Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little different, a little comforting, and packed with flavour. This Baby Potato Curry with a vibrant coconut and green chili base is exactly that. I first stumbled upon a version of this in a small village during a trip to West Bengal, and I’ve been tweaking it ever since to get it just right. It’s become a real favourite in my kitchen, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This isn’t your average potato curry. The combination of tender baby potatoes, a fragrant coconut-coriander paste, and a gentle kick from green chilies is just divine. It’s surprisingly easy to make, perfect for a weeknight meal, and guaranteed to impress. Plus, the creamy texture and aromatic spices make it incredibly satisfying. It’s a hug in a bowl, honestly!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 12-15 baby potatoes (about 300-400g)
• ½ cup grated fresh coconut (about 60g)
• 1 cup fresh coriander leaves with stalk (roughly chopped)
• 2 green chilies (adjust to your spice preference)
• 1 inch ginger, roughly chopped
• 5-6 garlic cloves
• 5-6 green cardamom
• 4-5 cloves
• 1 inch cinnamon stick
• 1 tsp turmeric powder
• 4 tbsp mustard oil
• 2 tbsp yogurt
• 1 tsp sugar

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Mustard Oil: Don’t skip this! It has a distinct flavour that’s essential to many Indian curries, especially in Eastern India. It can be a bit strong, so heating it properly (we’ll get to that!) mellows it out beautifully.
• Fresh Coconut: Freshly grated coconut is so much better than pre-shredded. It adds a lovely sweetness and aroma. If you absolutely can’t find fresh, unsweetened desiccated coconut is a decent substitute, but try to use the freshest you can find.
• Green Chili Variations: The type of green chili you use will impact the heat level. In West Bengal, Lanka chilies are common – they pack a punch! In other regions, you might find Bajji or Pachai Milagai chilies. Feel free to experiment, or use jalapeños (seeds removed for less heat) if you can’t find Indian varieties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s par-boil the potatoes. Pop those baby potatoes into a pot of salted water and cook for about 10 minutes, until they’re just starting to soften. Drain them, let them cool enough to handle, peel off the skins, and give each one a little prick with a fork – this helps them absorb all those lovely flavours.
2. Now for the magic paste! In a blender, combine the grated coconut, coriander leaves, green chilies, ginger, and garlic. Blend until you have a super smooth paste. Add a splash of water if needed to get it going.
3. Heat the mustard oil in a skillet over medium heat. This is important: heat the oil until it just starts to smoke – that’s how you know it’s ready. Then, add the cardamom, cloves, and cinnamon stick. Let them sizzle for about 30 seconds, until fragrant.
4. Add the remaining green chili (if using more than in the paste) and the coconut-coriander paste to the skillet. Sauté for a good 15 minutes, stirring frequently, until the oil starts to separate from the mixture. This is key for developing that rich flavour.
5. Reduce the heat to low. Whisk the yogurt until smooth, then gently stir it into the curry. Add the turmeric powder, sugar, and a splash of water if the mixture seems too thick.
6. Pour in 1 cup of water and bring the curry to a boil. Add the par-cooked potatoes. Cover the skillet and simmer for 12-15 minutes, or until the potatoes are tender and the gravy has thickened.
7. Give the gravy a taste and adjust the consistency if needed. Finally, finish with a squeeze of lemon juice – it brightens everything up beautifully! Serve hot with phulkas, naan, or rice.

Expert Tips

• Don’t overcrowd the skillet when sautéing the paste. Work in batches if necessary.
• Keep stirring! This prevents the paste from sticking and burning.
• Taste as you go! Adjust the spices and seasoning to your liking.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for coconut yogurt for a delicious plant-based version.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients in your mustard oil and spices.
• Spice Level Adjustments: Reduce or increase the number of green chilies to control the heat. You can also remove the seeds from the chilies for a milder flavour.
• Festival Adaptations: This curry is often made during Janmashtami and Satyanarayan Puja in many Indian households. My grandmother always added a pinch of hing (asafoetida) during these occasions for extra auspiciousness.

Serving Suggestions

This curry is fantastic with:

• Warm phulkas (Indian flatbread)
• Soft naan bread
• Steaming basmati rice
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What type of potatoes work best for this curry? Baby potatoes are ideal because they hold their shape well and have a lovely creamy texture. But you can also use small red potatoes or Yukon gold potatoes.
• Can I use coconut milk instead of grated coconut? You can, but the flavour won’t be quite as intense. Use about 1 cup of full-fat coconut milk and reduce the amount of water in the recipe.
• How can I adjust the heat level of this dish? Use fewer green chilies, remove the seeds from the chilies, or add a pinch of sugar to balance the heat.
• What is the best way to temper the spices in mustard oil? Heat the oil until it just starts to smoke, then add the whole spices. This releases their flavour and aroma.
• Can this curry be made ahead of time? Absolutely! You can make the curry a day or two in advance. The flavours will meld together beautifully. Just add the lemon juice right before serving.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!