Potato Tomato Coconut Masala
Dive into the bold and aromatic flavors of Potato Tomato Coconut Masala, a vibrant Indian-inspired dish that combines tender potatoes, juicy tomatoes, and the creamy richness of coconut milk. This wholesome curry is infused with a medley of warming spices like coriander, cumin, and garam masala, while fresh ginger, garlic, and green chilies add layers of zest and heat. The velvety tomato-based sauce not only coats the potatoes beautifully but also pairs perfectly with steamed rice, naan, or roti, making it a versatile and comforting meal. Ready in just 45 minutes, this one-pot vegetarian recipe is as easy to prepare as it is to fall in love with, offering a delightful balance of spice, creaminess, and hearty textures. Perfect for a cozy weeknight dinner or as a crowd-pleasing option for your next family gathering!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 3 medium Tomatoes
- 1 cup Coconut milk
- 1 medium Onion
- 3 large Garlic cloves
- 1 inch piece Ginger
- 2 small Green chili
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 cup Water
Instructions
Peel and chop the potatoes into bite-sized cubes. Set them aside in a bowl of water to prevent browning.
Roughly chop the tomatoes, onion, garlic, ginger, and green chilies.
Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat.
Add the chopped onions and sauté until soft and golden brown, about 5 minutes.
Add the garlic, ginger, and green chilies to the pan. Cook for 1-2 minutes until fragrant.
Stir in the coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 30 seconds to toast the spices.
Add the chopped tomatoes to the pan and cook until they break down into a thick paste, about 5-7 minutes.
Drain the potatoes and add them to the pan. Stir well to coat them evenly with the tomato-spice mixture.
Pour in 1 cup of water and bring the mixture to a simmer. Cover the pan and let the potatoes cook for 15-20 minutes, stirring occasionally, until they are tender.
Once the potatoes are cooked, lower the heat and stir in the coconut milk. Simmer gently for 2-3 minutes, ensuring the sauce thickens slightly.
Add garam masala and salt. Mix well and adjust seasoning if necessary.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 44.5 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 5935 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
