Green Masala Potato Curry | Aloo Kurma with Green Masala

Green Masala Potato Curry is a delicious South Indian dish featuring a medley of seasoned potatoes in whole spices, onion, and green masala made with coriander leaves, mint leaves, ginger, garlic, green chilies, cashews, and coconut. Best eaten with any Indian flatbread and rice delicacies.

I love any rich but simple gravy or kurma as an accompaniment to rice or flatbread.

If you are an Indian, you already know Indian cuisine is high on curries. No Indian meal is complete with at least one curry, be it curry or dry. While most Indian families are a little more inclined towards the non-vegetarian varieties, the Indian vegetarian curries are exceptionally tasty too and they never fail to delight everyone, even meat lovers.

I must say, potato is such a versatile vegetable and a favorite of all age groups. While I’m writing this post, I was remembering how many recipes I have already shared with potatoes as the main ingredient.

If you are looking for Indian curries that are not the same old tomato-based red gravy then you will love this recipe.

About Green Masala Potato Curry Recipe

Green Potato Curry is a vegetarian South Indian curry with a restaurant touch. It is made with potatoes, onions, and a special green masala gravy as the base.

This green masala potato curry goes by a few names: hariyali aloo curry for its beautiful green color or chutney wale aloo as the green paste has the ingredients used to make chutney.

The base curry has coriander leaves, mint leaves, ginger, garlic, green chilies, cashews, and coconut making the lush green gravy tastier and different from the regular curries. Usually, cashews are not added but I like to add cashews to give that creamy texture and restaurant-style touch to this sabzi.

The combination of coconut and cashews makes the curry perfect to pair with pooris, any Indian bread, and rice.

The green masala paste is the star flavor of this potato curry. The hint of sweetness from coconut and cashews is complemented nicely by the warmth of whole spices and the green chilies add a zing to it.

When you saute the green masala, the fantastic aroma will waft from the kitchen to the entire home and starts to feel like culinary heaven.

There are two ways to make Green Potato Curry;

1. Boil the potato separately and make the base curry. Combine both and simmer on low flame.

2. Make the entire curry in one go in a pressure cooker.

It is a foolproof recipe that is differently delicious. Even bachelors and beginners can make this exquisitely simple Green Masala Potato Curry.

If you are shortlisting mains for hosting a party, a small get-together, or having guests, and looking for Indian curries, do give this green potato curry a try.

Potatoes in greenish gravy not only look so appealing but also taste so scrumptious. Make this once for your family members and I bet they will surely ask for a second serving and demand extra bread or rice.

Reasons to make

One-pot recipe

Easy to make in a pressure cooker

A unique and refreshing taste

Pure bliss

Rich and cream

Sheer indulgence

Super flavorful, comforting, and satisfying

Can pull it off in under 30 minutes using simple pantry ingredients

Perfect side dish for weekday and weekend meals

Vegan (dairy-free)

Pro Tips

As this recipe is super simple, there a very few tips to follow.

Cut the potatoes evenly into about 1-inch cubes, so that they cook at the same time.

Mint leaves have a stronger flavor compared to coriander leaves. For the same reason, I used half the quantity of coriander leaves. You can reduce the mint leaves further or skip them. However, I recommend adding at least a few for a minty flavor. Moreover, coconut and cashews balance the flavor.

Cook the green masala paste well until the oil separates.

I like a thick sauce for my rice or bread. However, you can adjust the consistency as per your preference.

If you do not mind a few extra calories, then add a dollop of butter or ghee towards the end.

Discard the whole spices from the curry before serving them to kids or guests. You would not want them to accidentally bite into a clove, cinnamon stick, or green cardamom pod and get annoyed.

Ingredients

Potato: I prepared with regular potatoes, but you can use baby potatoes or any other variety, cubed.

Oil: I recommend using neutral flavor oil as opposed to strong flavor oil.

Whole spices: bay leaf, cloves, cinnamon stick, green cardamom, and cumin.

Onion: It is a basic ingredient for making Indian gravies or curries.

Green Masala: coriander leaves, mint leaves, green chilies, ginger, garlic, oil, coconut powder, cashews, and oil.

I highly recommend using fresh ginger and garlic in the green paste for the best flavor and taste.

Oil helps in retaining the vibrant color of herbs.

If you wanna have a spicy affair, then you can customize this recipe by adding more chilies as per your preference.

Spice powder: In this recipe, I added meat masala. You can substitute it with garam masala, or kitchen king masala.

For a vibrant green-color gravy, you can skip meat masala.

Clarified Butter/Ghee: an invaluable ingredient for the flavor and aroma.

Seasoning: salt.

Water

How to make Green Masala Potato Curry

1. First step is to make the green masala paste. In a chutney jar take coriander leaves, mint leaves, ginger, garlic, green chilies, coconut powder, cashews, and oil. Add a few tablespoons of water and grind to a smooth paste. Keep it aside.

2. Heat oil in a pressure cooker over medium flame. When hot, add the whole spices – bay leaf, cloves, cinnamon stick, and cumin. Let them crackle.

3. Add finely chopped onions and saute until they turn to a light golden color.

4. Add the chopped potatoes and saute for 1-2 mins by stirring at regular intervals.

5. Turn the flame to low and add turmeric powder and salt. Saute for 20 seconds.

6. Add the green paste and saute over medium flame until moisture reduces and oil separates at the sides.

7. Add 1cup of water and give a good mix over high flame. Let the water come to a boil. Taste check and add salt if needed. If the spice is less, add slit green chilies.

8. Close with a lid and pressure cook for 2-3 whistles. Turn off the flame and let the pressure release naturally.

9. Open the lid and check if the potatoes are done. If the gravy is thick add hot water and adjust the consistency as per your preference.

10. Turn on the flame and keep the flame low. Add clarified butter (ghee) and meat masala or garam masala. Mix well.

11. Simmer the curry on low flame for 5 minutes. Turn off the flame.

Green Masala Potato Curry is ready to relish. Serve hot with your choice of flatbread or rice.

Serving Suggestions

This Green Masala Potato Curry is especially delightful with simple steamed rice, plain basmati rice, bagara rice, jeera rice, or veg pulao because its spiciness and creaminess perfectly complement the rather plain rice or mildly spiced rice varieties.

The curry is also great as a side dish with an Indian flatbread, like a roti, plain paratha, poori, lachha paratha, parotta, rumali roti, or naan.

Storage Suggestions

As the curry has coconut, you can store it in the fridge for up to 2 days. The curry tastes better and is even more flavorful the next day.

Before serving, reheat the curry in a pan on the stovetop or in a microwave.

Variations

This green masala curry base is a versatile sauce. I call it my master green curry sauce as I can add anything and indulge in it every day.

You can add protein, the options are chicken, eggs, soya chunks, pressed firm tofu, or paneer.

Have not tried this one, but I feel prawns would be a great addition too.

Along with potatoes, you can also load it up with veggies. Other good choices of veggies would be – broccoli, cauliflower, haricot French beans, peas, capsicum, sweet corn, and carrots. This will make the curry way healthier than any of its takeaway counterparts.

When bored with the above variations, I even like to add some chickpeas (soaked and boiled) or black-eyed beans (soaked) to this green masala gravy. These plant-based proteins make a wonderful addition.

To increase the quantity of the curry, you can add tomato puree and saute until the oil separates.

For additional flavor, add 1tsp dry-roasted and crushed kasuri methi. It is one of the restaurant’s secret ingredients in curries, that we do not use at home. It enhances the flavor and taste.

To make the gravy creamier, add 1-2 tbsp of cream at the end. Do not cook the curry after adding cream.

More Related Recipes

Potato Capsicum Masala Gravy

Aloo Rasedar

Potato Kurma

Potato Masala

Boiled Potato Fry

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