Potato Curry With Coconut Paste

Potato curry with coconut paste is a tasty and delicious curry that can be served with chapathi, phulka, appam or parota.The recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Potato Curry With Coconut Paste.

Ingredients:-

Potato.                   -2
Onion.                   -1
Tomato.                 -1
Green chilly.          -1
Ginger.                   - a small piece
Garlic.                    - 2
Curry leaves.          -1 spring
Red chilly powder. -1tsp
Turmeric powder.   -1/4tsp
Coriander powder.  -1/2tsp
Garam masala.        -1/2tsp
Grated coconut.       -1/2cup
Fennel seeds.           -1/2tsp

Salt.                         - to taste

Coconut oil.             -1tbsp

Instructions:-

1). Peel and chop potato into medium thick pieces. Wash the potato pieces and boil well till soft adding little salt and keep aside.

2). Peel and finely chop onion and keep aside.

3). Peel and finely chop ginger and garlic. Chop green chilly into small pieces and keep aside.

5). Wash and finely chop tomaro and keep aside.

6). Grind grated coconut to a fine paste adding little water and keep aside.

Method:-

1). Heat coconut oil in a pan and add fennel seeds and saute well. Add finely chopped onion and little salt into the pan and saute the onions and fry well.Add chopped ginger, garlic, green chillies and curry leaves into the pan and saute well. Once the onion pieces are well sauted add chilly powder, turmeric powder, coriander powder and garam masala powder into the pan and saute for 2 minutes till raw smell goes off.

2). Add finely chopped tomato into the pan and saute well till the tomato pieces are cooked well and becomes mushy.

3). Add boiled potato pieces and 1/4 cup of water into the pan and mix with the masala and boil well.

4). Add ground coconut paste into the pan and mix well and boil on low flame.

5). Cook the potato curry to a little thick consistency and switch off the flame.

6). Transfer the potato curry to a serving plate and serve with chapathi, appam or parota.