Potato Curry Recipe- Coconut & Poppy Seed Gravy- Indian Style

Last Updated on 4 months by Neha Deshmukh

Potato Curry Recipe – Coconut & Poppy Seed Gravy – Indian Style

Hey everyone! If you’re anything like me, a comforting potato curry is a total weeknight winner. This particular recipe is extra special – it’s a beautiful blend of flavors from my grandmother’s kitchen, featuring a rich, creamy gravy made with coconut and poppy seeds (or cashews!). It’s a little bit of effort, but so worth it. Trust me, you’ll be making this one again and again.

Why You’ll Love This Recipe

This potato curry isn’t just about comfort; it’s about flavor! The coconut and poppy seed gravy is incredibly fragrant and adds a unique depth you won’t find in your average potato dish. It’s perfect with biryani, chapati, or even just a simple bowl of rice. Plus, it’s surprisingly versatile – I’ll show you how to tweak it to suit your tastes and dietary needs.

Ingredients

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

• 3 large potatoes
• 2 tablespoons oil
• 1 cup onions, finely chopped
• 1 cup tomatoes, chopped
• 1 teaspoon ginger garlic paste
• 1 to 2 green chili, slit (adjust to your spice preference!)
• ½ to ¾ teaspoon salt (or to taste)
• ¼ teaspoon turmeric powder
• ½ to 1 teaspoon red chili powder
• 1 to 1½ teaspoon garam masala
• ½ teaspoon fennel seeds powder
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons pudina (fresh mint), chopped
• 3 tablespoons coconut, grated
• 2 tablespoons poppy seeds (khus khus)
• ¼ teaspoon Shahi jeera (caraway seeds)
• 2 green cardamoms
• 1 star anise
• 1 inch cinnamon stick
• 4 cloves
• 1 strand mace (javitri)
• 1 small bay leaf

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this curry. They hold their shape well during cooking and have a lovely creamy texture. You can also use other waxy potatoes. Avoid floury potatoes as they tend to disintegrate.

Spices: The Significance of Shahi Jeera & Mace

Shahi jeera (caraway seeds) has a slightly sweet, aromatic flavor that’s different from regular cumin. It adds a lovely complexity. Mace, the outer covering of the nutmeg seed, brings a warm, subtle fragrance. Don’t skip them if you can help it!

Coconut & Poppy Seeds: Regional Variations & Substitutions (Cashews)

Traditionally, this gravy uses both coconut and poppy seeds. The poppy seeds add a wonderful nutty flavor and help thicken the gravy. If you don’t have poppy seeds, you can substitute with 2 tablespoons of cashews – just soak them in warm water for 30 minutes before grinding. In some South Indian variations, you’ll find just coconut used, or even a mix of coconut and cashew.

Oil: Traditional Oils Used in Indian Cooking

I usually use mustard oil for an authentic flavor, but vegetable oil or sunflower oil work just fine too. Mustard oil has a pungent aroma that mellows out when heated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the base. Grind the coconut and poppy seeds into a fine paste with a little water. Alternatively, if you’re short on time, you can whisk the yogurt in a bowl.
2. If you’re using yogurt, parboil the diced potatoes until they’re about 90% cooked. This helps them hold their shape in the gravy. If you’re using the coconut paste, you can skip this step.
3. Heat the oil in a nice, heavy-bottomed pan. Add the whole spices – bay leaf, star anise, cloves, cinnamon, cardamoms, mace, and shahi jeera – and let them sizzle for about 30 seconds until fragrant. This is where the magic begins!
4. Add the finely chopped onions and sauté until they turn golden brown. Then, add the ginger garlic paste and fry for another minute until you can really smell that lovely aroma.
5. Now, add the chopped tomatoes, salt, and turmeric powder. Cook until the tomatoes soften and start to blend with the onions, creating a beautiful base.
6. Time for the spice blend! Mix in the red chili powder, garam masala, fennel powder, mint, and coriander leaves. Fry for just about a minute – you don’t want to burn the spices.
7. Stir in the coconut paste (or the tempered yogurt mixture). Cook for 2-3 minutes, stirring constantly, until everything is fragrant and well combined.
8. Add the potatoes and pour in enough hot water to just cover them. Bring to a simmer, then reduce the heat and cook until the potatoes are tender and the gravy has thickened to your liking.
9. Give it a final taste and adjust the salt if needed. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Using hot water helps the gravy come together faster and keeps the potatoes from getting mushy.
• If the gravy is too thick, add a little more hot water. If it’s too thin, simmer for a few more minutes uncovered.

Variations

Vegan Adaptation:

Simply skip the yogurt and use only the coconut paste. It’s just as delicious!

Gluten-Free Adaptation:

This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.

Spice Level Adjustment (Mild to Spicy):

Adjust the amount of green chilies and red chili powder to your preference. Start with less and add more as needed. My family loves a good kick, so I usually go for the higher end!

Festival Adaptation (Navratri/Fasting Friendly):

During Navratri, you can skip the potatoes and use singhara (water chestnut flour) or kuttu (buckwheat flour) dumplings instead.

Serving Suggestions

This potato curry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With fluffy basmati rice for a simple yet satisfying meal.
• Alongside warm, flaky chapati or roti.
• As part of a biryani spread – it’s a classic combination!
• With a side of raita (yogurt dip) to cool things down.

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 flavors actually develop even more overnight!

FAQs

Can I make this potato curry ahead of time?

Yes! You can make the gravy a day ahead and store it in the refrigerator. Just add the potatoes when you’re ready to serve.

What is the best way to grind the coconut and poppy seeds?

A high-powered blender works best. Add a little water to help it blend smoothly. If you don’t have a blender, you can use a food processor, but it might take a bit longer.

Can I use store-bought coconut paste instead of making my own?

Absolutely! It’s a great time-saver. Just make sure to choose a good quality coconut paste.

What side dishes complement this potato curry perfectly?

Raita, a simple salad, or a side of dal (lentils) are all excellent choices.

How can I adjust the thickness of the gravy?

If it’s too thick, add a little hot water. If it’s too thin, simmer for a few more minutes uncovered. You can also add a teaspoon of cornstarch mixed with a little water to thicken it quickly.

Enjoy! I hope this potato curry brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!