Masala Curry recipe


  • Potatoes - 3, medium, pressure cooked & peeled
  • Onion - 1 big, chopped
  • Tomato - 1 small to medium, chopped
  • Green Peas - 1/3 cup (optional), microwaved with little water for 4 mins
  • Thick Coconut milk - 1/4 cup to 1/3 cup
  • Chilli powder - 2 tsp
  • Coriander powder - 2 tsp
  • Turmeric Powder - 1/4 tsp
  • Garam Masala - 1/2 tsp
  • Salt - to taste
  • Oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Clove - 1
  • Cinnamon stick - half inch piece
  • Curry leaves - few
  • Coriander leaves - 1 tbsp, chopped for garnish

Cooking Instructions

Cut 2 potatoes into small pieces (about half to 1 inch), mash the other one coarsely.

In a pan, heat oil and season with mustard seeds, cloves, cinnamon stick and curry leaves.

Add the onions and cook till they are transparent and a soft

Add the tomatoes, salt and turmeric powder and cook till they turn mushy

Add the chilli powder, coriander powder and stir for a couple of minutes.

Add the microwaved peas with the water (if using) followed by 2 cups of water and both, the chopped and mashed potatoes. Adjust salt and spice as required. Bring to a boil, cover and allow to cook on medium heat for about 15 to 20 minutes.

When the masala has been absorbed by the potatoes and the raw flavour is gone. Stir in the garam masala and the thickened coconut milk.

Allow this to heat through on low so the coconut milk doesn''t separate. Switch off the stove, sprinkle in the coriander leaves and allow to rest for a few minutes before serving with aapam /dosais/ idiyaapams.

22 Feb 2011     1041 views     NON-Vegetarian       Curries > Vegetables

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