How to Cook Southern Potato Curry

This is a thickish curry that you can tailor suit to taste. Coconut milk and curry leaves are essential to mark this as Southern style

720 Views 57 Likes
How to Cook Southern Potato Curry Recipe
14 Steps
Ingredients
Embed
1
Halve the potatoes and boil until just tender. Boil with skin on to reduce water absorbation. Once cooked leave it to cool. Peel skin and cut into quarters

Halve the potatoes and boil until just tender. Boil with skin on to reduce water absorbation. Once cooked leave it to cool. Peel skin and cut into quarters

2
Meanwhile blend tomato and ginger. Slice the shallots. If using onion use half. Soak chana dhal in some water

Meanwhile blend tomato and ginger. Slice the shallots. If using onion use half. Soak chana dhal in some water

Recommended For You
3
Add all ground spices to the puréed tomato

Add all ground spices to the puréed tomato

4
Heat oil. Add mustard, cumin, cinnamon and chana dhal.

Heat oil. Add mustard, cumin, cinnamon and chana dhal.

5
6
Once the mustard seeds have popped and it is fragrant - add curry leaves

Once the mustard seeds have popped and it is fragrant - add curry leaves

7
Now add shallots or onion. Fry for 2-3 minutes till soft and lightly golden

Now add shallots or onion. Fry for 2-3 minutes till soft and lightly golden

8
This is the puréed tomato and spice mix

This is the puréed tomato and spice mix

9
Add it to the fried onion and continue to stir and cook

Add it to the fried onion and continue to stir and cook

10
Add cooked potato to the tomato gravy. Cook for a further 7 minutes to allow the potato to absorb all the flavors

Add cooked potato to the tomato gravy. Cook for a further 7 minutes to allow the potato to absorb all the flavors

11
The gravy will thicken up

The gravy will thicken up

12
Add the coconut milk. Continue cooking for another 3 minutes

Add the coconut milk. Continue cooking for another 3 minutes

13
Taste and adjust flavor with salt, sugar & lemon juice

Taste and adjust flavor with salt, sugar & lemon juice

14
Serve this with roti, paratha or naan.

Serve this with roti, paratha or naan.

Ingredients

½ kilograms Potatoes 
4 Tablespoons Vegetable oil 
Teaspoons Black mustard seeds 
Teaspoons Cumin seeds 
Teaspoons Bengal Gram (Chana Dhal) 
5 Centimeters Cinnamon 
12 Fresh curry leaves 
2 Sliced shallots 
10 Grams Ginger 
4 Large tomatoes 
¼ Teaspoons Ground chilli 
2 Teaspoons Ground coriander 
½ Teaspoons Ground fennel seeds 
Teaspoons Turmeric 
150 Milliliters Coconut milk 
Salt to taste  
Brown sugar to taste 
Lemon juice to taste 
keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments