Spicy Goanese Potato Curry
Servings Prep Time
4serving 20minutes
Cook Time
Servings Prep Time
4serving 20minutes
Cook Time
  1. Parboil the potatoes so that when peeled and cut they are firm.
  2. Peel the boiled potatoes and cut into big pieces and keep aside.
  3. In a pan, add some oil and fry the cinnamon, poppy seeds (khus-khus), cloves, pepper, coriander seeds, red chillies and saute for few minutes.
  4. Next roughly chop the onions and add to the pan, and saute until onions turn brown.
  5. Switch off the flame and remove the fried masalas on to a mixie jar.
  6. In the same pan, saute the grated coconut for 2 minutes.
  7. Add the coconut also to the mixie jar. Add the garlic cloves and prepare a smooth paste. Set this aside.
  8. Cut the tomatoes into big chunks and cook them in 2 cups of water until the tomatoes are soft.
  9. Blend the tomatoes in an electric mixer and strain through a sieve to get a soupy texture.
  10. If using frozen peas, rinse in water and keep aside. If fresh peas, boil them in a pan with little salt and keep side.
  11. Take a frying pan, add some oil, add the cut potato pieces and saute until the potatoes become soft.
  12. To this add the ground coconut and masala paste and saute.
  13. Add the strained tomato soup, peas, and salt and allow to boil.
  14. Once it starts to boil, reduce the heat, cover the pan and let it simmer for 10 minutes. Check in between and stir. Add little water if needed.
  15. At the end of 10 minutes the curry gravy would have become thicker and all the spices and masalas well blended with the potatoes.
  16. Serve with any Indian flatbreads (like chappatis, parathas, naan, khulchas) or with pathiri (rice flour chappatis).
  17. I had prepared this goan potato curry to go with the pathiri, check my recipe in the blog.
Recipe Notes

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