Potato paal curry recipe is an authentic recipe from the Indian subcontinent and it originated from Tamil Nadu. It is a gravy type dish made of potato, peas and coconut milk.
Wash and clean the vegetables and add the potatoes in a vessel and boil them for ten minutes approximately.
When it is cooked well, take it out from the stove and keep it aside. When it cools down, peel off the skin and mash it partially or dice it into cubes.
Similarly boil the peas too with a little water for 5- 7 minutes approximately until it is cooked well.
Peel off the garlic pods and crush them.
Peel off the onion and chop them into long slices.
Grate a cup of coconut and drop it in a blender and grind well by adding some water.
Strain the paste in order to get the coconut milk using a strainer.
Repeat the process twice or thrice to get 2-3 cups of coconut milk.
Transfer the coconut milk to a vessel and keep it aside.
Add the measured quantities of cashews, a teaspoon of fennel seeds and two green chillies in a blender with a little water and make a smooth paste out of it.
Keep it aside.
Heat a pan in the stove and pour two tablespoons of coconut oil in it.
Once it is heated, drop a bay leaf, a cinnamon, two cloves, two cardamoms, an anise and half a teaspoon of fennel seeds all one by one and stir well.
Let the flame be in medium mode
Now drop the crushed garlic and two slit green chillies in it.
When its flavour starts coming out, toss over the curry leaves and let it splutter.
Here you tip in the chopped onion and mix well till they become translucent.
Now you blend in the ground masala paste and sprinkle a little water in it.
Let it cook for a minute or two and when the raw smell of the masala goes off, add the required salt and mix well.
At this stage, add the mashed/diced potatoes along with the boiled peas to the pan and mix altogether.
Let it continue to cook in medium flame for about ten minutes approximately.
At last, add the coconut milk and mix thoroughly.
Simmer the flame and let it cook for two minutes.
When it reaches the desired consistency and turns aromatic, garnish it with coriander leaves and turn off the stove.
Now the urulaikizhangu paal curry is ready to eat.
Serve it with hot steamed rice with a drop of ghee, katharikkai kara kuzhambu and poricha appalam.
Serving Size 100 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.