Kerala Potato Curry for Chapathi | Aloo Ki Subzi Recipe
If you’re looking for a spicy, flavorful curry to serve with chapathi or rice, then this Kerala Potato Curry (Aloo Ki Subzi) is the perfect recipe for you. Unlike the usual potato masala for pooris, this curry is packed with aromatic spices and finished off with creamy coconut milk, making it a delicious and comforting side dish. The combination of potatoes, spices, and coconut milk creates a rich and satisfying flavor that complements both chapathi and rice. Let’s get cooking and bring this delicious curry to your table!
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
Let’s Talk About Ingredients
- Oil: A basic cooking ingredient used for tempering the spices. You can use coconut oil for an authentic Kerala flavor.
- Cumin seeds: Adds a subtle earthy flavor that forms the base of the curry.
- Ginger garlic paste: Essential for that aromatic foundation of flavor.
- Green chilies: Provide the spiciness to the curry.
- Curry leaves: Adds a distinct fragrance and flavor to Kerala-style dishes.
- Onions: Sliced and fried until golden brown, forming a sweet base for the curry.
- Tomatoes: Add tanginess and depth to the curry.
- Turmeric powder, chili powder, coriander powder, and garam masala: These spices bring warmth and complexity to the curry.
- Potatoes: The star of the dish, they give the curry its hearty texture. Cut them into chunks so they soften well when cooked.
- Coconut milk: Adds a creamy richness to the curry, balancing the spices.
- Coriander leaves: Used as a garnish for freshness and flavor.
Detailed Recipe
Video recipe
Instructions
- Heat oil in a pan and add cumin seeds, crushed ginger garlic, chopped green chilies, and curry leaves. Fry for a minute until the raw smell disappears.
- Add the sliced onions and fry until they turn golden brown.
- Add the chopped tomatoes and salt. Cook until the tomatoes become mushy.
- Add turmeric powder, chili powder, coriander powder, and garam masala. Mix well to combine all the spices.
- Add the chopped potatoes and stir well to coat the potatoes with the spice mixture.
- Pour in 1.5 cups of water and mix. You can also pressure cook the potatoes until soft and mushy.
- Cover the pan and cook until the potatoes become soft and mashable, about 10-15 minutes.
- Once the potatoes are cooked, mash them slightly to break them down and release more flavor.
- Add coconut milk and fresh coriander leaves. Cover and cook for another 10 minutes.
- Open the pan, mix well, and adjust salt if necessary.
Step pics
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.
Expert Tips
- For a more authentic flavor, use coconut oil for frying.
- To make the curry spicier, increase the quantity of green chilies or chili powder.
- If you prefer a smoother texture, you can mash the potatoes more thoroughly.
- Coconut milk gives the curry a creamy texture, so make sure to add it at the end to preserve its richness.
- Adjust the consistency by adding more or less water, depending on your preference.
FAQ
1. Can I use other vegetables in this curry?
Yes, you can add peas or carrots along with the potatoes for variation.
2. How do I make the curry spicier?
Add extra green chilies, chili powder, or garam masala to increase the spice level.
3. Can I store this curry?
Yes, this curry can be stored in an airtight container in the fridge for up to 2-3 days. Reheat before serving.
Recipe card
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..