Potato curry | Konkani Batate Vagu | Vegetable Curry Recipe

Best and Easy Potato curry (Indian aloo curry or Konkani Batate vagu) for vegan, vegetarian meals.

5 from 10 votes

Potato curry | Konkani Batate Vagu | Vegetable Curry Recipe

Potato curry (Batate Vagu) is an easy-to-make, spicy, and delicious no-onion, no-garlic dish prepared using grated coconut, mixed vegetables, and tempering. This spicy aloo curry is dairy-free, vegan, and gluten-free.

Prep Time8 10

Cook Time20

Total Time8 30

Course: Breakfast, Dinner, Lunch

Cuisine: Indian, South Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 247kcal

Author: Kushi

Equipment

Ingredients

For the curry paste or masala

1 tablespoon Coriander seeds dhania
¼ teaspoon Fenugreek seeds methi
4 to 5 Dry red chilies
¾ cup Grated coconut
5 to 6 Cashews optional

Vegetables used

3 Potatoes medium sized
2 Tomatoes
1 cup Frozen green peas
1 Capsicum
12 Cauliflower florets
2 tablespoon Coriander leaves
Salt, to taste

Tempering

1 tablespoon Coconut oil Vegetable oil
1 teaspoon Mustard seeds
¼ teaspoon Asafoetida Hing
1 sprig Curry leaves
1 Dry red chile

Instructions

Prepare the vegetables

Peel the skin of potatoes and cut them into bite-size cubes. Similarly, chop the tomatoes and capsicum into bite-size cubes and keep this aside.
3 Potatoes, 2 Tomatoes, 1 Capsicum

Make the curry paste or masala.

In a pan, dry roast coriander seeds and fenugreek seeds till you get a nice aroma on medium-low flame. Make sure not to burn them. Add dry red chilies and saute for a few more seconds and switch off the flame.
1 tablespoon Coriander seeds, ¼ teaspoon Fenugreek seeds, 4 to 5 Dry red chilies
Grind the grated coconut, cashews, and dry roasted ingredients adding little water to form a thick, smooth paste in a mixie jar or blender.
¾ cup Grated coconut, 5 to 6 Cashews

Making of the best potato curry or aloo curry

Method 1: In a pot, add the ground paste and potatoes with little water and bring them to a nice boil.
When the potatoes are halfway cooked, add tomatoes, green peas, capsicum, cauliflower, and salt to taste and bring them to a nice boil. You can add water to adjust consistency.
1 cup Frozen green peas, 12 Cauliflower florets, Salt, to taste
Simmer until the veggies are tender and cooked and the flavors are combined.
Method 2: In a pot, add enough water to cover the potatoes and bring them to a boil. When potatoes are halfway cooked, add tomatoes, green peas, capsicum, and cauliflower along with ground paste and salt and bring it to a nice boil. Simmer for 5 to 10 minutes until the veggies are cooked through.
(The only difference between the two methods is that potatoes are cooked directly in curry in method one and are cooked in water first in method 2. Potatoes soften faster when cooked in water than in curry. The taste will remain the same, only the cooking time varies. However, to cut short the cooking time, you can even microwave the potatoes or use any leftover boiled potatoes, mix them with other veggies and curry paste, and bring everything to a boil together.)

Make the tempering

Heat oil in a pan. Add mustard seeds. When they start to splutter, add hing, curry leaves, and dry red chile and switch off the flame.
1 tablespoon Coconut oil, 1 teaspoon Mustard seeds, ¼ teaspoon Asafoetida, 1 sprig Curry leaves, 1 Dry red chile
Add the tempering and coriander leaves to the gravy and mix well. Serve hot with steamed rice, neer dosa, or chapati, and enjoy.
2 tablespoon Coriander leaves

Notes

Vary the amount of dry red chili as per your taste. You can even use red chile powder instead of red chilies.
To get that wedding-style taste in your dish, you can even fry the red chiles in oil for seconds and add it while making the paste.
This is an authentic South Indian Konkani-style potato curry recipe.
Once the dish is done, you can keep it aside for 2 to 3 hours or overnight in the fridge, reheat and serve the next day. It tastes even delicious and has the flavors from the masala and vegetables all combined.
You can also keep this simple by adding only potatoes and tomatoes.

Nutrition