Sri Lankan Potato curry(ala kiri hodi).
Potato curry in a creamy gravy made with Coconut milk.
A Sri Lankan dish that is a staple at lunchtime. vegan, vegetarian, gluten-free.
After you master the beginners Sri Lankan recipe of making a homely dhal curry, you’ll want to move on to another staple vegan/vegetarian Sri Lankan recipe.
And that is this coconut milk-based potato curry(ala kiri hodi).
Its creamy gravy made with coconut milk and slow-cooked potatoes are just the mild curry dish you’ll want to pour over your favorite Sri Lankan rice and curry dishes.
This easy potato curry is even good for toddlers and kids who are just being introduced to regular family meals can enjoy it.
An“ala hodi”(potato curry)is your perfect accompaniment for the spicy dishes that gets served at Sri Lankan home.
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Utensils and appliances needed for the creamy potato curry.
How many potatoes
should I use for 2-3
Sri Lankan Potato
curry in a hurry
(the cheats way).
The recipe given below is the best way to cook the most authentic Sri Lankan potato curry recipe.
For the recipe below I’m using half-cooked(parboiled) potatoes.
This allows the potatoes to soak in all the spices and coconut milk to give you the most tender and creamy potatoes.
BUT for daily cooking sometimes you just want to skip a few steps and get lunch on the table with the least amount of work.
For this purpose, you can skip boiling the potatoes and start by adding the raw potatoes after once you have the tempering done.
This would be just after the onions turn golden brown and then follow the potato curry recipe instruction as given below.
More Potato recipes!
How to make
(ala hodi curry)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
500g of potatoes
Oil (to temper, 4 tablespoons should do)
A sprig curry leaves
A 2-inch piece of pandan leaf
2-3 cardamoms slightly bruised
Half an inch cinnamon stick
2-3 green chillies
2 pods of garlic sliced fine
1 large onion sliced fine
1 teaspoon Turmeric powder
1 Teaspoon Mustard seeds
1 and a half cup of coconut milk
Salt to taste
Gather all the ingredients ready to make the potato curry recipe.
In a large pan, boil the potatoes with their skins until tender enough that when you stick a fork it goes through. this should take 10 minutes.
Once they’re done, peel the skin and cut them to a required size. make sure to cut them to into bigger cubes. Do not add salt at this point.
the potato curry.
In a Clay pot or pan, over medium heat, add four to five tablespoons of oil. Once the oil is slightly warm.
Add the curry leaves and the Pandan leaf, followed by the Cinnamon, Cardamom and Garlic. temper the ingredients for 2 minutes.
Add the green chillies, chopped onions and 1/2 teaspoon of Turmeric powder to the tempering ingredients. 2 minutes.
How to make the
Once the onions turn golden brown, add the boiled potatoes and gently combine them together over low-medium heat for 3-5 minutes.
Try not to break the potatoes into smaller pieces while combining them. Add the mustard seeds(1 tsp)and mix with the potatoes.
Let it cook for a few minutes, 3-5 minutes over low heat.
Pour in the coconut milk(1 and 1/2 Cup)and season with salt.
Let the potato curry simmer over low heat for 15-20 or until the potatoes are soft with a thick gravy.
Make sure to taste the gravy and season with salt if necessary.
Serve warm with your other rice and curry dishes.
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
TEMPERING THE INGREDIENTS
FOR THE POTATO CURRY.
Made this recipe?
Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 138mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 5g
It’s free and on the blog, for you to try anytime.
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