Potato Curry Recipe- Coconut Cashew & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Potato Curry Recipe – Coconut Cashew & Spice Blend

Introduction

There’s just something so comforting about a warm, flavourful potato curry, isn’t there? This one is extra special – it’s a creamy, dreamy potato curry made with a rich coconut-cashew paste and a beautiful blend of South Indian spices. I first made this when I was craving something my grandmother used to make, and honestly, it’s been a family favourite ever since! It’s surprisingly easy to put together, and the aroma while it simmers is absolutely divine. Get ready for a taste of South India in your kitchen!

Why You’ll Love This Recipe

This potato curry isn’t just another aloo curry. It’s a flavour explosion! Here’s why you’ll adore it:

• Creamy & Delicious: The coconut-cashew paste creates a wonderfully creamy texture without needing any dairy.
• Spice Blend Magic: The combination of spices is warm, aromatic, and perfectly balanced.
• Easy to Make: It comes together relatively quickly, especially if you have a pressure cooker.
• Versatile: It pairs beautifully with so many things – from phulkas and rice to dosa and even bread!

Ingredients

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

• 2 large potatoes, roughly chopped (about 500g)
• 1 big onion, finely chopped
• 1 medium tomato, finely chopped
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1.5 teaspoons coriander powder
• 1 teaspoon garam masala powder
• Salt to taste
• 2 teaspoons oil
• 1 bay leaf
• 2 cloves
• 1 cardamom
• 0.5 inch cinnamon stick
• 4 tablespoons coconut, grated (about 50g)
• 3 cashews
• 1 green chili
• 1 teaspoon fennel seeds
• 1 teaspoon poppy seeds
• 0.5 inch ginger
• 2 garlic cloves
• Coriander leaves, to garnish

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best flavour:

• Coconut & Cashews: These are the stars! They create that signature creamy texture and subtle sweetness. Don’t skimp on these – they really make the curry.
• Fennel & Poppy Seeds: These little seeds add a lovely nutty aroma and depth of flavour, very characteristic of South Indian cuisine. Toasting them lightly before grinding enhances their flavour even more.
• Spice Blend: The combination of red chili powder, coriander powder, and garam masala is classic, but feel free to adjust the quantities to suit your taste. I like to use a good quality garam masala for the best results.
• Potatoes: I prefer using starchy potatoes like Yukon Gold or Maris Piper as they hold their shape well during cooking and absorb the flavours beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the magic paste. Grind the coconut, cashews, green chili, fennel seeds, poppy seeds, ginger, and garlic into a smooth paste with a little water. Set this aside – it’s the flavour bomb of the curry!
2. Peel and roughly chop the potatoes. Now, this is important: keep them immersed in water while you prep everything else. This prevents them from turning brown.
3. Heat the oil in a pressure pan over medium heat. Add the bay leaf, cloves, cardamom, and cinnamon stick. Sauté for a minute or two until they become fragrant – you’ll know it when you smell that lovely aroma!
4. Add the chopped onions and sauté until they turn translucent and slightly golden. Then, stir in the chopped tomatoes and cook until they become soft and mushy.
5. Now for the spices! Mix in the red chili powder, coriander powder, and garam masala. Sauté for another minute, stirring constantly to prevent burning. Add the potatoes and sauté for 2 minutes to coat them in the spice mixture.
6. Season with salt. Pour in 2 cups (480ml) of water and pressure cook for 1 whistle. If you’re not using a pressure cooker, you’ll need to simmer the curry for about 20-25 minutes, or until the potatoes are tender.
7. Once the pressure releases naturally, open the pan and stir in the coconut-cashew paste. Simmer for 10-12 minutes, stirring occasionally, until the oil starts to separate from the curry. This is a sign that it’s beautifully cooked!
8. Finally, garnish with fresh coriander leaves. Serve hot with your favourite sides.

Expert Tips

• Don’t Overcook the Potatoes: You want them tender, but not mushy.
• Adjust the Spice: Feel free to add more or less chili powder depending on your preference.
• Toast the Spices: Lightly toasting the whole spices (bay leaf, cloves, cardamom, cinnamon) before adding them to the oil enhances their flavour.

Variations

• My Family’s Touch: My aunt always adds a pinch of turmeric powder to the spice blend for a beautiful colour and extra health benefits.
• Add Some Greens: Throw in a handful of spinach or kale during the last few minutes of cooking for a boost of nutrients.
• Different Vegetables: You can add other vegetables like peas, carrots, or cauliflower along with the potatoes.

Vegan Adaptation

This recipe is naturally 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

• Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chili powder.
• Hot: Add 1.5 – 2 teaspoons of red chili powder, or add a finely chopped extra green chili to the paste.

Regional Variations

• Kerala Style: Add a few curry leaves while sautéing the onions and a squeeze of lime juice at the end.
• Tamil Nadu Style: Use a slightly tangier tomato and add a pinch of asafoetida (hing) while sautéing the onions.
• Karnataka Style: Add a tablespoon of grated coconut to the curry during the last 5 minutes of cooking.

Serving Suggestions

This potato curry is incredibly versatile! Here are a few ideas:

• With phulkas (Indian flatbreads)
• With steamed rice
• With dosa or idli for breakfast
• With roti or naan

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

• What type of potatoes work best for this curry? Starchy potatoes like Yukon Gold or Maris Piper are ideal.
• Can I make this curry without a pressure cooker? Yes, you can! Just simmer the curry in a pot for about 20-25 minutes, or until the potatoes are tender.
• How can I adjust the thickness of the curry? If it’s too thick, add a little more water. If it’s too thin, simmer it for a few more minutes without the lid.
• What is the best way to store leftover potato curry? Store it in an airtight container in the refrigerator.
• Can I freeze this potato curry for later use? Yes, you can! Freeze it in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating.