Goan Potato Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1 large - coconut, scraped,
  • 2 tbsp - coconut, grated coarsely
  • 2 - green chillies
  • 2 - red chillies
  • 4 flakes - garlic peeled
  • 1 large - potato boiled
  • 1 cup - mixed boiled vegetables
  • 2 tomatoes - boiled, pureed and strained
  • 1 capsicum - chopped into chunks
  • 2 - onions chopped
  • 1 tbsp - coriander, finely chopped
  • 1/2 cup - fresh cream
  • 5-6 - cashews
  • 1 inch - stick cinnamon
  • 2 - cloves
  • 1 - bay leaf
  • 2-3 - peppercorns
  • 1/2 tsp - cumin seeds
  • 1/2 tsp - mustards seeds
  • salt to taste
  • 2 tbsp - ghee or oil

How to Make Goan Potato Curry

  • Dry roast and grind cinnamon, pepper, cloves, bay leaf and cumin.
  • Stir fry onion in 1 tsp. ghee, till transparent, and stir fry grated coconut till brown.
  • Grind coconut with 2 cups water, strain to get a thick milk.
  • Grind tomato puree, red chilli, half of fried onions, fried coconut, garlic to a paste.
  • Grind cashews to a powder.
  • Fry potato chunks in the remaining ghee till golden. Drain and keep it aside.
  • Repeat the same for capsicums.
  • Add mustard seeds, mixed vegetables, stir for a minute, add ground spices and mix.
  • Add fried onions, ground paste, cashew powder, coconut milk and stir till it starts to boil.
  • Finally add fresh cream and garnish with chopped coriander leaves.
  • Serve hot.

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