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Sri Lankan Potato curry(ala kiri hodi).

Sri Lankan Potato curry(ala kiri hodi).

Potato curry in a creamy gravy made with Coconut milk. One of the best potato curry recipe you will ever taste. 

Really, it’s that good!

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 creamy potato curry(ala kiri hodi).

Sri Lankan potato curry cooked in coconut milk.

Its creamy gravy made with coconut milk and slow-cooked potatoes is 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.

This Sri Lankan chicken curry and Dry bean curry are some of the dishes that go well with this Potato curry.

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Sri Lankan Potato curry(ala kiri hodi). Tender Potatoes in a creamy gravy of Coconut milk. A Sri Lankan dish that is a staple at lunchtime. vegan, vegetarian, gluten-free.

Utensils and appliances needed for the creamy potato curry.

  • knife and chopping board.

 

  • Medium-sized pan to cook the potatoes.

 

  • A small frying pan to temper the ingredients.

 

How many potatoes  should I use for 2-3 individuals?

250-300g of medium-sized potatoes should be enough for 2-3 individuals.
 
It all depends on their serving size.
Sri Lankan creamy potato curry.

 

Sri Lankan Potato curry in a hurry (the cheats way).

Yes, I have a quicker way to make this same potato curry.

Sometimes I’m just too bust to wait to cook the potatoes the authentic way.

The authentic way of cooking potatoes.

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.

The cheats way of cooking the same potato curry.

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.

Here’s how you do it,

Skip boiling the potatoes as given on the original recipe.

  • Add the uncooked potatoes to the tempered ingredients.
  • This would be just after the onions turn golden brown and then follow the potato curry recipe instruction as given below.
  • Add 2 cups of water and boil the potatoes until really soft, water is reduced completely and only then season with salt.
  • Add coconut milk and simmer for 10 minutes until the potato curry turns creamy, check for seasoning and you are done.
  • An additional step would be to add a little extra tempering in the end    ( small onion sliced, 3-4 curry leave, 2 dry red chillies tempered in 1 tablespoon of oil)to give it extra flavor and color.

More Potato recipes!

Spicy devilled potato stir-fry.

Creamy Potato and bean curry

Spicy potato and beans stir-fry.

Bombay potatoes.

Chickpea and potato curry

Storing- once cool, store in an air-tight container, avoid storing in plastic containers as the curry will stain. refrigerate and use within 3-4 days.

Freezing- not advisable to freeze.

Reheating– microwave for 2 minutes. stir and use as needed.

Stop food waste by-

Only cook as much as you need for the family.

cook the potatoes until the gravy is completely reduced, break down the potatoes into smaller pieces, fry with a little oil, spice it up with red chilli flakes and use it as a filling for empanadas, quick sandwiches and to top off a toast.

I’ve also occasionally, remove all the onions, green chillies, curry leaves, mixed it with cooked red rice and meat to feed my pet doggie.

RECIPE DIFFICULTY -EASY

How to make Potato curry

(ala hodi curry)

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

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

Method

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.

Ingredients to make Sri Lankan potato curry.

Tempering the ingredients for 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.

Tempering ingredients for potato curry.

How to make the potato curry.

Once the onions turn golden brown, add the boiled potatoes and gently combine them together over low-medium heat for 3-5 minutes.

Potato added to the tempering ingredients for the curry.

Try not to break the potatoes into smaller pieces while combining them.

Tempered mustard and potatoes for the potato curry.

Add the mustard seeds(1 tsp)and mix with the potatoes.

Let it cook for a few minutes, 3-5 minutes over low heat.

adding coconut milk for the potato curry.

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.

Tender Potatoes in a creamy gravy of Coconut milk. A Sri Lankan dish that is a staple at lunchtime. vegan, vegetarian, gluten-free,

Make sure to taste the gravy and season with salt if necessary.

Serve warm with your other rice and curry dishes.

Yield: 4

Sri Lankan Potato curry(ala kiri hodi).

Sri Lankan potato curry.
Sri Lankan Potato curry(ala kiri hodi).

Tender Potatoes in a creamy gravy of Coconut milk.

A Sri Lankan dish that is a staple at lunchtime. vegan, vegetarian, gluten-free.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 55 minutes

Ingredients

  • 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

Instructions

  1. Gather all the ingredients ready to make the potato curry.
  2. 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.
  3. 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.

TEMPERING THE INGREDIENTS

FOR THE POTATO CURRY.

  1. In a Clay pot or pan, over medium heat, add four to five tablespoons of oil. Once the oil is slightly warm.
  2. Add the curry leaves and the Pandan leaf, followed by the Cinnamon, Cardamom and Garlic. temper the ingredients for 2 minutes.
  3. Add the green chillies, chopped onions and 1/2 teaspoon of Turmeric powder to the tempering ingredients. 2 minutes.
  4. Once the onions turn golden brown, add the boiled potatoes and gently combine them together over low-medium heat for 3-5 minutes.
  5. Try not to break the potatoes into smaller pieces while combining them. Add the mustard seeds(1 tsp)and mix with the potatoes.
  6. Let it cook for a few minutes, 3-5 minutes over low heat.
  7. Pour in the coconut milk(1 and 1/2 Cup)and season with salt.
  8. Let the potato curry simmer over low heat for 15-20 or until the potatoes are soft with a thick gravy.
  9. Make sure to taste the gravy and season with salt if necessary.
  10. Serve warm with your other rice and curry dishes.

Made this recipe?

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.

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Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 138mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 5g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Star

Wednesday 20th of January 2021

Delicious thank you so much! Added a squeeze of lemon at the end which made it even better.

jehan

Thursday 21st of January 2021

Hi Star, Glad you enjoyed the potato curry. Regards J

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