Go Back
+ servings
A bowl of food on a plate, with Curry
Print Recipe
5 from 1 vote

Potato Dry Curry

It is one of my favorites among potato recipes just because it is super easy to prepare and packs a lot of spicy flavors. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Difficulty: Easy
Servings: 4
Calories: 220kcal


  • 15-20 Small baby potatoes
  • 2 tablespoon coriander seeds
  • ½ teaspoon black pepper
  • ¾ cup grated coconut
  • 1 teaspoon tamarind
  • 5-6 red dry chilies
  • ½ teaspoon turmeric powder
  • Salt to taste


  • Wash and cut the baby potatoes into rounds.
  • Remove the starch with a quick wash and let the water drain.
  • Place a big pan over medium heat and start to cook the potatoes with 3 tablespoon of water.
  • Meanwhile, blend all the spices and coconut with quarter to half a cup of water.
  • Add the blended paste to half cooked potatoes. Add salt and mix well.
  • Cover the lid let the potatoes cook with all spices and coconut paste.
  • In about 20 minutes, switch off the heat and garnish with coriander leaves.
  • Potato Dry Curry is ready! Serve it warm and pair it with hot steamed rice as well as Rasam or other gravy.


Calories: 220kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Sodium: 7mg | Potassium: 118mg | Fiber: 4g | Sugar: 2g | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg