Craving a truly satisfying meal that tastes like a warm hug in a bowl? Imagine tender chunks of potato swimming in a rich, aromatic, and perfectly spiced gravy that instantly reminds you of home. This isn’t just another potato curry recipe; this is your guide to creating an authentic, homestyle Batata Kalvan, the kind of comforting Maharashtrian dish that’s perfect with hot rotis, fluffy rice, or soft pav.
What’s the secret to its incredible depth of flavour? It all begins with a fresh, fragrant spice paste. We skip the generic powders and show you how to create magic by grinding together pungent garlic, rustic dry coconut, fiery green chillies, and zesty ginger into a coarse, waterless masala. This single step is the soul of the dish, creating a texture and taste that store-bought pastes can never replicate.
Also Read – Easy Tomato Pakoda Recipe
But the magic doesn’t stop there. We’ll let you in on the key to its signature spicy kick with a special Maharashtrian spice blend and show you why breaking the boiled potatoes by hand, not cutting them, makes all the difference in how they absorb the flavourful gravy. Forget watery or bland curries; our method ensures a naturally thick, luscious gravy every single time, without any complex thickeners.
This recipe is simple, uses everyday ingredients, and delivers a truly spectacular result. Ready to move beyond basic and create a potato dish that your family will ask for again and again?
Unlock the full, step-by-step instructions now and learn the simple techniques to make the most flavorful homestyle potato curry of your life.
Also Read – Crispy Papad Potato Recipe
Also Read – Quick Stuffed Potatoes Recipe
Ingredients:
For the Spice Paste:
- 8-9 Garlic Cloves
- Dry Coconut
- 2 Green Chilli
- 1/2 Inch Ginger
- Coriander Leaves
For the Gravy:
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- 1 medium-sized onion, roughly chopped
- 1 small-sized tomato, chopped
- Salt to taste
- 1 tsp Garam masala powder
- 1 tsp Coriander cumin powder
- 1 tbsp Kanda lasun masala
- 250 g boiled potato
- Warm water
- Coriander leaves
Also Read – Ever Tried Chickpea and Potato Vada? You Should!
Instructions:
- In a mixer grinder, combine the garlic, dry coconut, green chillies, ginger, and fresh coriander. Blend them into a coarse paste without adding any water.
- Heat oil in a pressure cooker or pot. Add mustard seeds and cumin seeds. When they start to crackle, add curry leaves and the chopped onion. Saute until the onion is nicely browned.
- Add the prepared spice paste to the onions and cook on medium heat for about 2 minutes. Add the chopped tomato and cook for another minute until it softens.
- Reduce the heat to low and add salt, garam masala powder, coriander-cumin powder, and Kanda Lasun Masala. Saute for a minute until fragrant.
- Break the boiled potatoes into pieces by hand and add them to the masala. Mix well to coat the potatoes with the spices.
- Turn the heat to medium and add warm water. For a thicker gravy, add one glass of water. For a thinner consistency, add two glasses. Bring the gravy to a boil and let it simmer for about 10 minutes until it thickens.
- Garnish with fresh coriander leaves, mix well, and serve hot.
Also Read – Easy Tomato Pakoda Recipe
Flavorful Homestyle Potato Curry
Ingredients
For the Spice Paste:
- 8-9 Garlic Cloves
- Dry Coconut
- 2 Green Chilli
- 1/2 Inch Ginger
- Coriander Leaves
For the Gravy:
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- 1 medium-sized onion roughly chopped
- 1 small-sized tomato chopped
- Salt to taste
- 1 tsp Garam masala powder
- 1 tsp Coriander cumin powder
- 1 tbsp Kanda lasun masala
- 250 g boiled potato
- Warm water
- Coriander leaves
Instructions
- In a mixer grinder, combine the garlic, dry coconut, green chillies, ginger, and fresh coriander. Blend them into a coarse paste without adding any water.
- Heat oil in a pressure cooker or pot. Add mustard seeds and cumin seeds. When they start to crackle, add curry leaves and the chopped onion. Saute until the onion is nicely browned.
- Add the prepared spice paste to the onions and cook on medium heat for about 2 minutes. Add the chopped tomato and cook for another minute until it softens.
- Reduce the heat to low and add salt, garam masala powder, coriander-cumin powder, and Kanda Lasun Masala. Saute for a minute until fragrant.
- Break the boiled potatoes into pieces by hand and add them to the masala. Mix well to coat the potatoes with the spices.
- Turn the heat to medium and add warm water. For a thicker gravy, add one glass of water. For a thinner consistency, add two glasses. Bring the gravy to a boil and let it simmer for about 10 minutes until it thickens.
- Garnish with fresh coriander leaves, mix well, and serve hot.
