Experience the rich and tangy flavours of Kerala Style Potato Masala, a classic South Indian vegetarian side dish. This recipe made with a creamy curd-based gravy, infused with the aromatic blend of MA's Kitchen Kerala Masala Paste. Perfect for breakfast, lunch, or dinner, this Kerala Potato Masala is a versatile and delicious addition to any meal. 

 

Ingredients

50g potatoes, cleaned and cubed 

pinch of turmeric powder  

1 tbsp cooking oil (preferably coconut oil)  

8 – 10 curry leaves  

2 green chillies, chopped  

2 medium onions, chopped  

¼ tsp MA’s Kitchen Ginger Paste 

¼ tsp MA’s Kitchen Garlic Paste  

1 ripe tomato, chopped  

40g MA's Kitchen Kerala Masala Paste  

½ cup (130g) curd  

50g boiled green peas  

salt to taste 

fresh coriander leaves, chopped 

 

Instructions

Step 01

Boil the cubed potatoes with a pinch of turmeric powder and salt until they are tender. Drain and set aside. 

Step 02

Heat the cooking oil in a pan over medium heat. Add the curry leaves, chopped green chillies, and chopped onions. Sauté until the onions are caramelized and golden brown, releasing their sweet aroma. 

Step 03

Add the ginger paste and garlic paste to the pan and sauté for a minute until fragrant. Add the chopped tomato and sauté until the tomatoes become soft and juicy. 

Step 04

Add the MA's Kitchen Kerala Masala Paste to the pan and mix well. Cook for a minute, then add the curd. Mix thoroughly over low heat, ensuring the curd doesn't curdle. 

Step 05

Add the boiled potatoes and boiled green peas to the pan. Mix gently, ensuring all the potatoes are coated with the masala gravy. Cook for 2-3 minutes over low heat, allowing the flavours to meld. 

Step 06

Taste and adjust the salt as needed. Sprinkle fresh coriander leaves over the potato masala. Serve hot with roti, or rice. 

 

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