Potato Masala Recipe – Authentic South Indian Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Potato Masala Recipe – Authentic South Indian Curry with Coconut

Hey everyone! If you’re anything like me, a comforting, flavorful potato curry is always a good idea. This Potato Masala is a South Indian classic, packed with coconut goodness and a lovely blend of spices. It’s one of those dishes my grandmother used to make, and the aroma instantly transports me back to her kitchen. I’m so excited to share this recipe with you – it’s easier than you think!

Why You’ll Love This Recipe

This Potato Masala isn’t just delicious; it’s incredibly versatile. It’s perfect for a weeknight dinner, a festive occasion, or even a packed lunch. The coconut-based gravy is rich and creamy, and the spices create a warm, inviting flavor. Plus, it’s a fantastic way to enjoy potatoes in a whole new way! It’s a relatively easy recipe, taking around 30 minutes to cook, and is sure to become a family favorite.

Ingredients

Here’s what you’ll need to make this amazing Potato Masala:

• 3-4 Potatoes, medium-sized
• 2 Onions
• 1 large Tomato
• 2 Green chillies
• ¼ tsp Turmeric powder
• 2 tsp Sambar powder
• ½ tsp Garam masala powder
• As required Salt
• ¼ cup Grated coconut
• 1 tbsp Chutney kadalai (fried gram)
• 1 tsp Fennel seeds (sombu)
• ¼ tsp Pepper
• 1 tsp Khus khus (poppy seeds)
• 1 inch piece Ginger
• 2-3 Garlic cloves
• 2 tbsp Oil
• ¾ tsp Fennel seeds
• 2 Cloves
• 1 Bay leaf

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here’s a little breakdown:

• Chutney Kadalai/Fried Gram: This adds a lovely nutty texture and flavor. If you can’t find it, you can try substituting with roasted chana dal (split chickpeas), though the flavor won’t be exactly the same.
• Sombu/Fennel Seeds: Fennel seeds are a staple in South Indian cooking. They have a slightly sweet, anise-like flavor. Don’t skip them!
• Coconut: Freshly grated coconut is best, hands down. But if you can’t get your hands on it, unsweetened desiccated coconut works well too. Just rehydrate it with a little warm water before using. About ½ cup desiccated coconut soaked in ¼ cup warm water will do the trick.
• Sambar Powder: You can use store-bought sambar powder, but homemade is where it’s at! It’s so much more flavorful. There are tons of recipes online if you’re feeling ambitious. I usually make a big batch and store it in an airtight container.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Grind the grated coconut, fried gram, fennel seeds, pepper, poppy seeds, ginger, and garlic into a smooth paste. Set this aside – it’s the heart of our masala!
2. Next, finely chop the onions and tomatoes. Slit the green chillies vertically. Peel and cube the potatoes into medium-sized pieces.
3. Now, heat the oil in a pressure cooker over medium heat. Add the fennel seeds, cloves, and bay leaf. Let them sizzle for about 10 seconds until fragrant.
4. Add the chopped onions and green chillies. Fry until the onions turn a beautiful golden brown. This takes patience, but it’s worth it!
5. Mix in the chopped tomatoes, turmeric powder, sambar powder, and garam masala. Cook until the tomatoes soften and become mushy.
6. Stir in the ground coconut paste. Sauté for 2-3 minutes on low heat, stirring constantly to prevent sticking.
7. Add the cubed potatoes, salt, and 1 cup of water. Give everything a good mix to ensure the potatoes are coated in the masala.
8. Close the pressure cooker lid and cook for 3 whistles. Once the pressure releases naturally, open the cooker.
9. 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 the gravy is too thick, add a little more water.
• For a richer flavor, add a tablespoon of coconut oil along with the regular oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the spice level. Use fewer green chillies or remove the seeds for a milder flavor.
• Regional Variations: Every South Indian state has its own take on Potato Masala! In Tamil Nadu, they often add a pinch of asafoetida (hing) for extra flavor. Kerala versions might include curry leaves. Karnataka recipes sometimes use a touch of jaggery for sweetness.
• Festival Adaptations: This dish is often made during festivals like Onam and Pongal. During Onam, it’s a part of the elaborate sadhya feast.

Serving Suggestions

This Potato Masala is incredibly versatile. It’s fantastic with:

• Warm chapatis or rotis
• Steaming hot rice
• Dosa or idli for a hearty breakfast
• Poori for a satisfying 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. It actually tastes even better the next day as the flavors meld together!

FAQs

What is Chutney Kadalai and can I substitute it?

Chutney Kadalai is fried gram, a type of lentil. If you can’t find it, roasted chana dal is the closest substitute, but the flavor will be slightly different.

Can I make this potato masala without a pressure cooker?

Yes, you can! Cook the potatoes in a pot with enough water to cover them until they are tender. This will take about 20-25 minutes.

What type of potatoes are best for this recipe?

Yukon Gold or red potatoes work well because they hold their shape nicely.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow it to reduce.

Can I make the coconut paste ahead of time?

Absolutely! You can make the coconut paste a day or two in advance and store it in the refrigerator.

Enjoy this delicious Potato Masala! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!