Kerala potato curry for chapathi | Aloo ki subzi recipe
Kerala potato curry for chapathi | Aloo ki subzi recipe with step wise pics and video recipe. unlike the normal potato masal for poori, this is spicy version that suits good with chapathi as well as for rice.
some of the potato curries:
- Peas potato masala | Green peas potato kurma recipe
- Cabbage curry bengali style | Cabbage potato curry | Bandh gobhi aloo sabzi for chapathi
- Potato Biryani recipe | Aloo Biryani Recipe
- Potato Masala Fry | Spicy Urulaikizhangu masala fry for rice
- Baby Potato Roast | Baby potato Fry
- Creamy potatoes | Barbeque Nation style Potato Mayo
quick video of making Kerala potato curry for chapathi | Aloo ki subzi recipe:
stepwise pics of making Kerala potato curry for chapathi | Aloo ki subzi recipe:
heat oil and pop in cumin seeds, crushed ginger garlic, chopped green chilli, curry leaves and fry for a minute until raw smell leaves.
add sliced and diced onions and fry till brown.
finely chop tomatoes and add it with salt. fry till mushy.
add turmeric powder, chilli powder, coriander powder, garam masala and mix well.
further add chopped potatoes, salt and mix well.
add 1.5 cups water and mix well. you can also pressure cook until potatoes are mushy. Close and cook until potatoes are soft and mushy.
mash well until potatoes are broken.
furthermore, add coconut milk, chopped coriander leaves, close and cook for 10 minutes. open and mix once.
kerala style potato curry for chapathi
Ingredients
- 3 tbsp oil
- 1 tbsp cumin seeds
- 2 tbsp crushed ginger garlic
- 1 tbsp chopped green chillies
- 2 sprig curry leaves
- 2 large onion chopped
- 2 medium tomatoes chopped
- salt to taste
- 1/4 tsp turmeric powder
- 1 tsp chilli powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 3 large potatoes diced
- 1 cup thin coconut milk
- 1 tbsp chopped coriander leaves
Instructions
- heat oil and pop in cumin seeds, crushed ginger garlic, chopped green chilli, curry leaves and fry for a minute until raw smell leaves.
- add sliced and diced onions and fry till brown.
- finely chop tomatoes and add it with salt. fry till mushy.
- add turmeric powder, chilli powder, coriander powder, garam masala and mix well.
- further add chopped potatoes, salt and mix well.
- add 1.5 cups water and mix well. you can also pressure cook until potatoes are mushy. Close and cook until potatoes are soft and mushy.
- mash well until potatoes are broken.
- furthermore, add coconut milk, chopped coriander leaves, close and cook for 10 minutes. open and mix once.
This was delicious! I cut down the cumin seeds because I thought it tasted overpowering and used half cup coconut milk. I also made it in the instant pot. It was very tasty! Thank you for sharing this recipe.
Great ! thank you..