Potato Masala Recipe – Coconut, Cashew & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Potato Masala Recipe – Coconut, Cashew & Spice Blend

Hey everyone! If you’re anything like me, a comforting bowl of potato masala is pure happiness. This isn’t just any potato masala, though. It’s the kind my grandmother used to make – rich, flavorful, and packed with a unique South Indian twist thanks to the coconut and cashew paste. I first made this on my own when I moved away from home, and it instantly transported me back to her kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This potato masala is seriously special. It’s a beautiful blend of textures – soft potatoes, a creamy sauce, and a little bit of crunch from the cashews. The spices are warm and inviting, and the coconut adds a subtle sweetness that balances everything perfectly. Plus, it’s surprisingly easy to make, even on a weeknight! It serves 3, takes about 15 minutes to prep, and around 20 minutes to cook. It’s an easy recipe, perfect for beginners.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 Potatoes
• 1 Large Onion
• 2 Tomatoes
• 2 tablespoons Coriander leaves
• 2 tablespoons Mint leaves
• ½ – 1 teaspoon Turmeric powder (about 2-3 grams)
• Salt, to taste
• 1 teaspoon Garam masala (about 4 grams)
• 1 cup Coconut, grated (about 150 grams)
• 5 Cashews
• 5 Green chillies
• 1 inch Ginger
• 3 Garlic cloves
• 1 teaspoon Fennel seeds (about 5 grams)
• 1 tablespoon Oil
• 1 inch Cinnamon stick
• 1 Cardamom pod
• 1 Clove
• 1 teaspoon Cumin seeds (about 5 grams)
• 1 Biryani leaf
• 10 Curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Coconut & Cashew Paste – A South Indian Touch

This is what truly sets this potato masala apart! Using a combination of fresh coconut and cashews creates a wonderfully creamy and flavorful base. Don’t skimp on this – it’s worth the extra step. If you’re using frozen grated coconut, make sure to thaw it completely before grinding.

Spice Blend – The Heart of the Flavor

The spices in this recipe are carefully chosen to create a warm, aromatic flavor profile. Feel free to adjust the amount of green chillies to your liking. I usually add 5 for a mild heat, but you can add more if you like it spicier!

Regional Variations in Potato Varieties

While any potato will work, I find that using a waxy potato like Yukon Gold or Red potatoes holds its shape better during pressure cooking. In South India, smaller, local potato varieties are often used, which have a lovely texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing coconut-cashew paste. Grind the coconut, cashews, green chillies, ginger, garlic, and fennel into a smooth paste with a little water. Set this aside – it’s the star of the show!
2. Now, heat the oil in a pressure cooker over medium heat. Add the cinnamon, cardamom, clove, cumin seeds, biryani leaf, and curry leaves. Let them sizzle for about 30 seconds until fragrant. This is called tempering, and it releases all those wonderful aromas.
3. Add the chopped onion and sauté until it turns translucent, about 5-7 minutes. Then, add the chopped tomatoes and salt. Cook until the tomatoes are mushy and softened, another 5-7 minutes.
4. Time for the magic! Mix in the coriander leaves, mint leaves, and the coconut-cashew paste we made earlier. Add the turmeric powder and garam masala. Fry for about 5 minutes on low heat, stirring constantly, until the oil starts to separate from the mixture. This is a sign that the spices are well cooked.
5. Add the chopped potatoes and mix well to coat them in the masala. Fry for about 2 minutes, then add about 1-2 cups of water (enough to cover the potatoes).
6. Close the pressure cooker and cook for 2 whistles. Once the pressure releases naturally, open the cooker and check the potatoes. They should be tender but not mushy. If the masala is too thick, add a little more water and simmer for a few minutes until you reach your desired consistency.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Adjust the amount of green chillies to your spice preference.
• If you don’t have a pressure cooker, you can cook this in a pot, but it will take longer (about 30-40 minutes) and you’ll need to stir frequently to prevent sticking.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

Vegan Adaptation

This recipe is already naturally vegetarian! To make it vegan, just ensure your garam masala doesn’t contain any animal-derived ingredients (some blends do).

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper to the masala. Feel free to experiment!

Festival Adaptations (e.g., Navratri, Ganesh Chaturthi)

During Navratri, many families avoid onion and garlic. You can easily adapt this recipe by omitting them and adding a little extra ginger and asafoetida (hing) for flavor.

Serving Suggestions

This potato masala is amazing with so many things! I love it with:

• Puri (fluffy fried bread)
• Chapati (whole wheat flatbread)
• Steamed rice
• Even a simple side of yogurt!

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.

FAQs

Let’s answer some common questions:

What type of potatoes work best for this potato masala?

Waxy potatoes like Yukon Gold or Red potatoes hold their shape well. But honestly, any potato you have on hand will work!

Can I make the coconut-cashew paste ahead of time? How should I store it?

Yes, absolutely! You can make the paste a day or two in advance and store it in an airtight container in the refrigerator.

I don’t have a pressure cooker, can I cook this in a pot?

Definitely! Just cook it in a heavy-bottomed pot, covered, over medium-low heat for about 30-40 minutes, or until the potatoes are tender. Stir frequently to prevent sticking.

How can I adjust the thickness of the potato masala?

If it’s too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is biryani leaf and where can I find it?

Biryani leaf (also known as Tej Patta) is an aromatic leaf used in Indian cooking. You can find it at most Indian grocery stores.

Can I freeze leftover potato masala?

Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Enjoy! I hope this recipe brings a little bit of warmth and flavor to your kitchen. Let me know in the comments how it turns out for you!