Tag Archives: curry

Potato Peanut Milk Curry – you will love it!!

I have been mentioning this again and again on the blog – I LOVE POTATOES. Period. These veggies are so yummy that I can consume them in an form. Even plain boiled potatoes would do. I wanted to try out a different potato curry today and so used peanuts and milk. Result was super yummy and I loved it 🙂 Recipe follows.

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Potato Peanut Milk Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 15 minutes


Potatoes – 3 medium sized
Peanuts – 1/3 cup
Milk – 1/4 cup
Onion – 1 medium sized
Ginger garlic paste – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Chilli Powder – 3/4 tsp
Garam masala – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt – as required
Oil – 2-3 tsp
Mustard Seeds and Cumin Seeds – 1/2 tsp each
Coriander leaves – for garnish



1. Chop potatoes into big chunks. Pressure cook till they are soft but not mushy.Peel and keep aside.
2. Meanwhile, roast peanuts and grind to a smooth paste with little water.
3. Heat oil in a pan. Temper mustard and jeera.
4. Add onions and saute till transparent and also add ginger garlic paste and saute till raw smell disappears.
5. Add cooked potatoes and all the masala powders. Mix well.
6. Now add peanut paste, milk and required salt. Mix well and allow it to simmer for around 8 minutes.
7. Garnish with coriander leaves.


Almond Potato Curry | Potatoes tossed with almond powder

Today was an experiment day in my kitchen. Potato is my favourite vegetable and I can consume it in any form. After I started blogging, I have started experimenting a lot and this potato curry recipe is one such experiment. Do not worry 😉 It was a success indeed. 

This is a very simple recipe where boiled potato pieces are tossed in a mixture of almond and curry leaf powder. As simple as that!! I have started to include almonds in a whole lot of my recipes of late and I have started loving the taste.

Check out all almond recipes here

Check out all potato recipes here

Almond Potato Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 20 minutes


Potatoes – 4 medium sized
Onion – 1 medium sized and finely sliced
Turmeric Powder – 1/4 tsp
Salt – to taste
Coriander leaves for garnish

To dry roast and powder:
Curry Leaves – 10
Almonds – 20
Dry Red Chillies – 4

To Temper:
Oil – 3 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp 



1. Dry roast the ingredients given under ‘To dry roast and powder’ separately and powder.
2. Pressure cook potatoes for 4-5 whistles. Peel the skin and cut into big chunks.
3. Heat oil in a pan. Temper mustard and cumin seeds.
4. Saute the finely sliced onions till they turn golden brown.
5. Add the boiled potato pieces, the ground powder, turmeric powder and required salt. Mix well.
6. Garnish with coriander leaves.


– Curry leaves should turn crisp after dry roasting. Almonds should slightly change in color.
– You can replace almonds with peanuts too.
– Can also add a dash of lemon juice at the final stage.

Cabbage Peas Curry/Poriyal

Had lots of coconut at home and very badly wanted to use it up. So, thought of making use of it in this stir fry / poriyal that has a combination of Cabbage and Peas. Cabbage Peas Curry/Poriyal mainly uses coconut and green chillies as the base and is extremely simple to prepare.

Cabbage and Peas make a wonderful combination and needless to say, with the addition of coconut, this tasted great. Cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper.Green peas are one of the most nutritious leguminous vegetables rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. So, this one is absolutely nutritious and healthy.

Cabbage Peas Curry


Serves: 3

Preparation Time: 10 minutes
Cooking Time: 15 minutes


Cabbage – 2.5 cups shredded
Peas – 1/2 cup
Coconut – 1/2 cup of bite sized pieces
Green Chillies – 2/3
Oil – 2 tsp
Salt – to taste
Coriander leaves – for garnish
Mustard Seeds – 1 tsp


1. Heat oil in a pan. Temper mustard seeds.
2. Add shredded cabbage and green peas with some salt and saute till the veggies are cooked and soft.
3. Meanwhile, blend coconut and green chillies to a paste.
4. Add this paste to the cooked vegetables along with some water and salt.
5. Cook till the water is evaporated and the curry becomes little dry.
6. Garnish with coriander leaves.


– Can add ginger if needed.
– Can also steam the veggies and then add.


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