Konkani potato curry in a coconut gravy soured with kokum: potato cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 38 minutes.
Prepare the potato and chop the onion, tomato and aromatics.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
4
Add the potato and a splash of water, cover and cook until tender, stirring occasionally.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Easy Baby Potato Fry To Make at Home | Serve as Side Dish Or Snacks | Recipes For Work Lunch Box · on YouTube
Table.
🇮🇳 Indian
Erode Konkani Potato
Time
38 min
Serves
2
Level
Easy
Prep / cook
18 / 20 min
Ingredients
🧅 Onion2 medium, finely chopped
🍅 Tomato2 medium, chopped
🧄 Garlic4 cloves, minced
🫙 Ginger1 tbsp, grated
🌶️ Cumin Seeds1 tsp
🌶️ Coriander Powder1 tsp
🌶️ Turmeric Powder1/2 tsp
🥔 Potato3 medium, cubed
🌶️ Red Chili Powder1 tsp
🫙 Coconut Oil2 tbsp
🥥 Grated Coconut1/2 cup
Optional
🌿 Fresh Cilantro2 tbsp, chopped
🍋 Lemon1/2, juiced
🍒 Kokum3 pieces
Steps
Prepare the potato and chop the onion, tomato and aromatics.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
Add the potato and a splash of water, cover and cook until tender, stirring occasionally.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
