Edible Garden
You are here: Home / Dry Vegetarian Side Dishes / Indian Potatoes in Red Coriander Sauce {Recipe}

Indian Potatoes in Red Coriander Sauce {Recipe}

51 Comments

This is a quick and easy Potato Recipe from Complete Indian Cooking by Mridula Baljekar, et al. I have tried quite a few recipes from this book with good success and this one was a must-try for two reasons.

1. Its the simplest recipe in the book!
2. It has the least number of ingredients and still looks so good.
Actually, there’s one more reason: I love coriander. I hardly ever use coriander seeds in anything other than vatha kozhambu and the like but this recipe calls for whole coriander seeds. The flavour was delightful.
Potatoes in Red Coriander Sauce
Serves: 2
Preparation time: 15-20 mins
Source: Complete Indian Cooking by Mridula Baljekar, et al.
What I Used:
A dozen baby potatoes (or 3 potatoes, cubed)
1.5 tsp coriander seeds / malli
1.5 tsp cumin seeds / jeera / jeerakam
4 garlic cloves
3 tbsp thick tamarind juice (or 1 tbsp readymade tamarind paste)
1 pureed tomato (or chopped fine)
A few curry leaves
1/2 tsp sugar
2 tbsp oil
Salt to taste
Coriander leaves / kothamalli to garnish
How I Made It:
1. Boil the potatoes in water until they are cooked yet not mushy. You can pressure cook for 1 whistle to make the job easier.
2. Grind the coriander seeds with the cumin seeds and garlic cloves to a coarse paste using a pestle and mortar or your small mixie jar.
3. Heat oil in a pan and add the ground paste with the tamarind juice, tomato puree, curry leaves, salt and sugar. Lower fire to medium-low and cook until the oil separates (about 7-10 mins)
4. Add the potatoes and stir well until coated with the sauce. Cover and simmer for about 5 mins. Garnish with fresh coriander leaves and serve hot.
Note
– Instead of using whole coriander and cumin seeds, their powders can also be used. This will help you avoid the grinding, although the flavour will change a bit. It still tastes good, I have tried it both ways 🙂

Reader Interactions

Comments

  1. Madhu, the original recipe didn't have chillies! It was listed as a kids recipe so maybe that's why. I did add a tsp when I prepared it so maybe I should leave a note explaining in the recipe. Will do that rightaway 🙂

    Reply

  2. Madhu, the original recipe didn't have chillies! It was listed as a kids recipe so maybe that's why. I did add a tsp when I prepared it so maybe I should leave a note explaining in the recipe. Will do that rightaway 🙂

    Reply

  3. I tried this one today Nags, for lunch and it's so good. I think you have missed chillies in the recipe. So while grinding the masala I added 2 red chillies as well. This is different from what my grandmother used to prepare but definitely as good as that one. I know I will be preparing this one quite often. Thanks.

    Reply

  5. Nags, this recipe is a surefire winner. The family enjoyed it a lot and I am planning on making them again real soon. What do think if hard boiled eggs are substituted for the baby potatoes?

    Reply

  6. Indo – can't go wrong there 🙂 Am sure it will turn out well, although I haven't tried it. I have only made this with baby potatoes and cubed russet potatoes. Do let me know if you try it with eggs.

    Reply

  7. Nags, my grandmother used to make something similar but did not get the recipe. I'll try this and see. It was a a dry curry though, but mostly with all the ingredients listed here. I think she used to roast cumin and coriander and grind it with a piece of tamarind.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *