Potato in Coconut-Coriander Gravy Recipe


Potato. Love it fried, boiled, roasted. An absolutely versatile and widely used food, it can be found in dishes from India to US to Australia to almost every part of the world!

This gravy is so simple to make that you can whip it up in a jiffy, provided you can shred a coconut beforehand. The resulting taste is similar to the chutney that is served with Idli/Dosas!

Recipe (Veg): Potato in Coconut-Coriander Gravy

Preparation time: 15 minutes
Cooking time: 10 minutes

Potato in Coconut-Coriander Gravy

Potato in Coconut-Coriander Gravy

Potatoes – 3-4 medium size
Coconut – 1/2 cup grated
Coriander leaves – 1 small bunch, cleaned
Chana Dal – 1 tablespoon
Garlic – 7-8 pieces
Green Chillies – 3
Cumin seeds (Jeera) – 1 teaspoon
Mustard seeds (Mohori) – 1/2 teaspoon
Turmeric powder (Haldi) – 1 small pinch
Asafoetida (Hing) – 1 small pinch
Any oil – 1 tablespoon
Salt – As per taste (I added around 1 teaspoon)

Method:

  1. Boil the potatoes. Peel, cut them into bite size pieces and keep aside.
  2. Fry the chana dal without oil in a non-stick pan. Ensure it does not burn.
  3. In the mixer, add grated coconut, coriander bunch, fried chana dal, green chillies, garlic. Grind it well with half cup of water. The consistency should not be very runny nor too thick.
  4. In a non-stick kadhai, add the oil. When it heats up, put the asafoetida, mustard seeds, & cumin seeds. Mix well taking care that it does not burn.
  5. Add the ground mixture into the oil. After a minute, add turmeric and salt. Mix well. Keep covered for about 5 minutes.
  6. Once it is ready to serve, squeeze a bit of lemon into the gravy.

Serve with Indian Bread (Roti/Naan).

Note: You can substitute potatoes with prawns if you are a non-vegetarian.

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