Potato Paal curry is a traditional South Indian side dish, made with boiled potato, green peas, and coconut milk. It is a really simple recipe that we need only 20 minutes to cook it. The procedure for potato paal curry is similar to Kerala vegetable stew.
We usually serve the potato paal curry with ennai kathirikai kulambu and string hoppers(Idiyappam). I have already shared a few versions of vendaikka Kulambu, Ennai kathirikai kulambu, Varuthu Aracha kathirikai Kulambu,Please, do check the recipe and try this combo.
Please Check Some more Potato recipes here, Potato Chips fry, Potato Peas Masala, Potato Okra Sabzi, Potato Brinjal Masala.
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Ingredients :
- 3 – white potato – chopped
- 2 to 4 – green chili-chopped
- 10- curry leaves
- 1 cm- ginger – crushed
- 4- tbsp oil
- 1/2 tsp cumin seeds
- 1 tsp salt(Adjust to taste)
- 1- red onion – chopped
- 2 cups of water
- 1 cup of homemade coconut milk
- 1/2 cup green peas(pre-cooked)
(soak the peas in the water for 5 hours and then cook until tender) or use fresh green peas
- 1/8 tsp of fenugreek powder(optional)
Procedure:
- In a pan heat some oil and fry the cumin seeds, curry leaves, green chili and crushed ginger for a second and then fry the onion until translucent.
2. Add in the chopped potato, saute for few seconds. Pour required water, season the potato with some salt, cover the pan with a lid, and let the potato boil until tender.
3. Once the potato is cooked, add the pre-cooked green peas and mix well. Pour the homemade coconut milk and let it simmer for few minutes over medium-low heat.
4. For thick consistency, lightly mash the potatoes with the backside of the ladle. Finally, add the fenugreek powder, mix well and, turn off the stove. Potato paal curry is ready.
Serve the potato paal curry with idiyappam, kathirikai kulambu(Brinjal gravy) and chapati.
Note :
- Once the Coconut milk is added, reduce the heat to medium-low heat.
- Dry green peas are available at Indian stores/Asian stores.
