If you do not have chicken or mutton in your hand and you crave for a vegetarian gravy that goes well with Idiyappam or Appam then this recipe is absolutely for you. You can also make this curry without using a pressure cooker. But it takes little more time for the potatoes to cook.
Preparation Time: 5 mins
Cooking Time: 20 mins
Serves: 4
Ingredients
Potato- 3 diced
Onion- 1 big
Tomato- 1
Pandan/ Ramba Leaf- 1/2(optional)
Ginger Garlic Paste- 1 tbsp
Green Chilli- 2
Curry leaves- 1 spring
Curry Masala Powder- 3 tbsp
Salt as needed
Coconut Paste- 1/4 cup grated coconut grinded
Oil- 3 tbsp
Procedure:
1. In a pressure cooker, heat oil and add Pandan/ Ramba leaf.
2. Then add in onion and saute till it turns light colour.
3. Add ginger garlic paste and cook till the raw smell leaves.
4. Once the raw smell leaves, Add in tomato, green chilli, curry leaves and little salt.
5. Stir in between so that it doesn't burns out.
6. Now add the diced potatoes and the salt required for cooking.
7. Add the curry masala powder and mix it well.
8. Pour the coconut paste and a half cup of water with that. Close the lid and cook for three whistles.
Delicious Potato curry is ready.
1. I have used curry masala powder for this recipe. You can get this in shop.Its nothing but a combination of chilli powder, turmeric powder, fennel powder, coriander powder, pepper powder, cumin powder and garam masala. I have given the proportions approximately.
Chilli powder- 2 tsp
Coriander powder- 1 tbsp
Fennel powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Cumin powder- 1/2 tsp
Pepper- 1/2 tsp
Gram masala- 1 tsp
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