Potato Curry Recipe – Kerala Style with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Potato Curry Recipe – Kerala Style with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style potato curry. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of coconut and spices. This isn’t just a curry; it’s a warm hug in a bowl, and I can’t wait to share it with you.

Why You’ll Love This Recipe

This potato curry is a beautiful blend of simplicity and flavour. It’s incredibly easy to make, even if you’re new to Indian cooking. The creamy coconut milk, combined with the fragrant spices, creates a truly comforting and delicious experience. Plus, it’s a fantastic side dish to enjoy with pooris, rice, or even roti!

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 2-3 medium potatoes
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 1 sprig curry leaves (about 15-20 leaves)
• 1 medium onion, sliced
• 2 green chillies, slit lengthwise
• 1 inch ginger, roughly pounded
• ½ tsp turmeric powder
• ¼ tsp black pepper powder
• ¼ tsp fennel powder
• 1 cup thin coconut milk (about 240ml)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients that make this curry authentically Kerala:

• Thin Coconut Milk: This is crucial. It’s the first extraction from grated coconut and provides a delicate flavour and creamy texture. Don’t confuse it with thick coconut milk (which is richer and used in other dishes). You can find it in most Indian grocery stores, or make your own!
• Mustard Seeds & Curry Leaves: These two are a dynamic duo in South Indian cooking. When they splutter in hot oil, they release an incredible aroma that forms the base of so many dishes.
• Fennel Powder: A little goes a long way! Fennel adds a subtle sweetness and anise-like flavour that’s characteristic of Kerala cuisine. It really elevates the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in a pressure cooker over medium heat. Once hot, add the mustard seeds and curry leaves. Let them splutter – you’ll know they’re ready when the mustard seeds start to pop!
2. Next, add the sliced onions and slit green chillies. Sauté until the onions are softened and translucent, about 5-7 minutes.
3. Now, add the pounded ginger and cook for another minute or so, until the raw aroma disappears. This is important – you don’t want a strong ginger bite in the final dish.
4. Time for the spices! Stir in the turmeric powder, black pepper powder, and fennel powder. Toast them briefly, about 30 seconds, to release their flavours. Be careful not to burn them.
5. Add the chopped potatoes, thin coconut milk, and salt. Give everything a good mix, ensuring the potatoes are coated in the spice mixture.
6. Close the pressure cooker lid and cook for 2-3 whistles on medium heat. The exact cooking time will depend on your pressure cooker.
7. Once cooked, allow the pressure to release naturally before opening the cooker. This prevents the curry from splattering.
8. Finally, give it a taste and adjust the seasoning if needed. Serve hot with your favourite side!

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re doubling the recipe, cook in batches.
• For a richer flavour, you can add a pinch of asafoetida (hing) along with the mustard seeds.
• If you don’t have a pressure cooker, you can cook this in a pot on the stovetop. It will take longer, about 30-40 minutes, and you may need to add a little water to prevent sticking.

Variations

• My Family’s Touch: My aunt always adds a small tomato, chopped finely, along with the onions. It adds a lovely tanginess.
• Adding Vegetables: Feel free to add other vegetables like carrots, peas, or beans.
• Potato Choice: I prefer using red potatoes for this curry, but Yukon Gold or even russet potatoes work well too.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut milk is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the number of green chillies to 1, or remove the seeds before adding them.
• Spicy: Add an extra green chilli, or a pinch of chilli powder along with the other spices.

Festival Adaptations (Onam/Vishnu Festival)

This potato curry is a common sight during Onam and Vishnu festivals in Kerala. It’s often served as part of the elaborate sadya (feast).

Serving Suggestions

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

• With Pooris: A classic combination!
• With Rice: Perfect for a comforting meal.
• With Roti or Chapati: A great everyday option.
• As a side dish with a larger Kerala meal.

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

What type of potatoes work best for this Kerala potato curry?

Red potatoes hold their shape well and have a lovely creamy texture. Yukon Gold are also a good choice.

Can I use store-bought curry leaves, or are fresh ones essential?

Fresh curry leaves are always best. They have a much more vibrant flavour. However, if you can’t find them, you can use dried curry leaves, but use about half the amount.

What is the difference between thin and thick coconut milk, and can they be substituted?

Thin coconut milk is the first pressing from grated coconut and is lighter and more watery. Thick coconut milk is the second pressing and is richer and creamier. While you can substitute, the curry won’t have the same delicate flavour and texture.

How can I adjust the spice level of this curry?

Adjust the number of green chillies, or add a pinch of chilli powder.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight! Just reheat gently before serving.

Enjoy this little piece of Kerala sunshine! I hope you love it as much as I do. Let me know in the comments how it turns out for you. Happy cooking!