Spicy Potato Recipe- Coconut & Poppy Seed Masala Curry

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Recipe: Coconut & Poppy Seed Masala Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavourful potato curry made with a rich coconut and poppy seed masala. It’s a dish that always reminds me of my grandmother’s cooking, and I’m so excited to share it with you. This isn’t just any potato curry; it’s a little bit special, with a depth of flavour that’ll have you coming back for more.

Why You’ll Love This Recipe

This Spicy Potato Curry is a real winner for a few reasons. It’s incredibly easy to make – perfect for a weeknight dinner. The combination of coconut, poppy seeds, and aromatic spices creates a truly unique and delicious flavour profile. Plus, it’s a wonderfully comforting dish that’s sure to warm you up! It serves 2 people and takes around 20 minutes to cook, with 10 minutes of prep time. It’s an easy recipe, even for beginner cooks.

Ingredients

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

• 10 small potatoes (about 500g)
• 1/4 cup onion, finely chopped (approx. 30g)
• 1/2 cup tomato puree (approx. 120ml)
• 2 teaspoons coriander leaves, chopped
• Salt to taste
• 3 tablespoons coconut, grated (approx. 30g)
• 2 teaspoons poppy seeds (khus khus)
• 1 tablespoon coriander seeds
• 2 Kashmiri red chillies, dried
• 1.5 teaspoons peppercorns
• 1 teaspoon jeera (cumin seeds)
• 1.5 teaspoons fennel seeds
• 0.5 inch cinnamon stick
• 1 no. mace
• 1 tablespoon oil
• 1 teaspoon ginger-garlic paste
• 1 no. bay leaf

Ingredient Notes

Let’s talk about a few key ingredients! Kashmiri red chillies are fantastic for adding a beautiful vibrant red colour to the curry without making it too spicy. Don’t skip them if you want that gorgeous hue!

Poppy seeds (khus khus) are a bit of a hidden gem in Indian cooking. They add a lovely nutty flavour and help to thicken the gravy. They’re especially popular in North Indian and Bengali cuisine.

And of course, coconut! Coconut is a staple in South Indian cooking, and it adds a wonderful sweetness and creaminess to this curry. You can use fresh or desiccated coconut – both work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the masala paste. Grind the coconut, poppy seeds, coriander seeds, red chillies, peppercorns, jeera, fennel seeds, cinnamon, and mace into a coarse paste with a little water. You want it to be a thick paste, so add water gradually.
2. Next, pressure cook the baby potatoes for 3 whistles. Once cooled, peel them, halve them, and pan-fry in a little oil for about 2 minutes until lightly browned. Set aside.
3. Now, heat the oil in a pan. Add the bay leaf and let it sizzle for a few seconds. Then, add the ginger-garlic paste and sauté until fragrant.
4. Add the chopped onion and sauté until it turns translucent.
5. Pour in the ground masala paste and cook for 5-7 minutes, stirring constantly, until the raw aroma disappears. This is a crucial step – cooking the masala well is key to a flavourful curry!
6. Add the tomato puree and cook for another 2-3 minutes. Then, add about 1 cup of water and simmer the gravy for 10 minutes, allowing the flavours to meld together.
7. Finally, add the fried potatoes to the gravy and cook for 5 more minutes, so they absorb all those lovely flavours. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t be afraid to adjust the amount of red chillies to your liking.
• For a smoother gravy, you can blend the masala paste with a little warm water before adding it to the pan.
• Keep stirring the masala while it’s cooking to prevent it from sticking to the bottom of the pan.

Variations

• Add Vegetables: My friend loves adding peas or cauliflower to this curry. Feel free to experiment with other vegetables you enjoy!
• Spicy Twist: If you like things extra spicy, add a pinch of cayenne pepper or a few more red chillies to the masala paste.
• Family Favourite: My family often adds a squeeze of lemon juice at the end for a bit of brightness.

Vegan Adaptation

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

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of red chillies to 1 or remove the seeds before grinding.
• Medium: Use the recipe as is.
• Hot: Add a pinch of cayenne pepper or increase the number of red chillies to 3-4.

Festival Adaptations

This curry is fantastic for festivals! It’s often served during Onam and other South Indian celebrations. It also makes a lovely addition to a Diwali spread.

Serving Suggestions

Serve this Spicy Potato Curry with steamed rice, roti, or naan. A side of raita (yogurt dip) can help cool things down if you’ve made it extra spicy!

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 in this curry?

Baby potatoes are ideal because they hold their shape well during cooking. However, you can also use other small potatoes like Yukon Gold or red potatoes.

Can I make the masala paste ahead of time? How should I store it?

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

Is it possible to roast the potatoes instead of pan-frying?

Yes, you can! Roast the potatoes at 200°C (400°F) for about 20-25 minutes, or until golden brown and crispy.

What is the purpose of adding mace to this recipe?

Mace adds a subtle, warm, and slightly peppery flavour that complements the other spices beautifully. It’s a bit of a secret ingredient!

Can I adjust the consistency of the gravy? How?

Yes! If you want a thicker gravy, simmer it for a longer time to allow it to reduce. If you want a thinner gravy, add a little more water.

What is a good accompaniment to this potato curry?

Steamed rice and a cooling raita are perfect! A simple salad also works well.