Konkani Potato Curry | How To Make Konkani Style Aloo Curry

Zesty and delightful, Konkani Potato Curry highlights the delicious flavours of the Konkan coast of India. Konkani potato curry, also known as Batate Vagu can be rustled up using some basic coastal spices with potatoes as the star ingredient. The no onion no garlic dish is a part of celebrations such as wedding feasts and regional festivals. If you like to spice things up on the dining table with some incredibly good regional food, our Yummefy-ed Konkani potato curry recipe is just right for you to try.

Konkani Aloo Curry ingredients

To prepare this traditional Konkani batata curry recipe you need oil, mustard seeds, curry leaves, potatoes, and salt. While, for the masala paste you need grated coconut, dried red chillies, tamarind, turmeric powder, black pepper powder, asafoetida powder or hing, mustard powder (made fresh by grinding mustard seeds), and coriander powder. Jump to the recipe to see all ingredients and detailed step by step method.
 

▲ Serve delicious Konkani potato curry hot with rice or chapatis.
 

Konkani style aloo curry is bright red in colour and can be fiery tasting depending on the type and quantity of chillies used. The coconut in the recipe provides a mellowing effect to the dish while the tamarind gives just a hint of sourness to round up this delectable dish.

What is Konkan food? | Highlights of Konkani cuisine

Konkan, also known as the Konkan coast, begins at Damaon (Gulf of Cambay) and runs along the western seaside regions in Maharashtra and Goa. It then joins the Canara coast towards the north of the Karwar District in Karnataka. The food eaten across this region comprises Konkan cuisine. Malvani cuisine is a part of Konkan cuisine and refers to the food of the South Konkan region of Maharashtra and Goa. Besides Malvani, the region is culturally rich due to the diverse communities such as Koli, Bunt, Goud Saraswat Brahmins, and Pathare Prabhu, among others.
 

▲ Grind the masala paste to a smooth chutney like consistency
 

The use of seafood and pork is prominent in Konkani food. Beef, mutton, and chicken are also eaten. Rice is the preferred grain all along the coast. Coconut is ever present in Konkani recipes mainly due to coconuts being found all along the Konkan coast in abundance. Marinating meats is essential in Konkani food. Lemon juice and tamarind are often used as meat tenderizers. Kokum is also used as a souring agent. Some famous dishes from the region include the Sol Kadhi, Fish Fry, Bharli Vangi, and ​Konkani Kurle Ambat among others. If you wish you could also try our superb Malvani Fish Curry and delicious Konkan Keema curry from the region.
 

▲ Fry the curry leaves and then sauté the ground masala paste for 1 to 2 minutes
 

Or see all our Potato Recipes right here!
 

▲ Stir potatoes to coat well with the masala then pour in 2 cups hot water

How to make Konkani Potato Curry well

While making Konkan potato curry be alert as the curry leaves splutter and spit oil when added to hot oil.

If you prefer milder food, then use the byadgi variety of chillies from Karnataka which impart beautiful colour and but less heat to the dish. You can even deseed the chillies or reduce the quantity of the chillies to your liking if so desired. If you prefer a spicy potato curry, do not deseed, and add more chillies to suit your palate. Our Konkani Potato Curry recipe has been tried and tested at home to recreate the balance of flavours which are crucial to this dish.
 

▲ Bring the Konkani potato curry to a boil
 

While making the masala paste for this dish make sure the spices are all are freshly ground. Mustard powder and other spice powders lose their pungency and aroma if they sit on the shelf for a while. This is important as each ingredient adds its unique flavour to the dish.
 

▲ Simmer Konkani potato curry for 10 to 12 minutes till potatoes are done

How to make a thicker Konkani Potato Curry

Our recipe yields a thin curry that thickens if you set it aside for an hour. However, if you prefer a thicker curry, reduce the water added by ¾ cup. Also, mashing the potatoes slightly with a wooden spatula while they are cooking will result in a curry that is almost coating the potatoes.
 

▲ Zesty Konkani Potato Curry highlights the delicious flavours of the Indian Konkan coast.
 

While this recipe serves four, it can easily be doubled or tripled without the need to changing the ratios in the recipe.

Serving suggestions for Konkani Aloo Curry

Serve the Konkani potato curry as a main dish with rice. You could also serve it with some chapattis, bhakris or even puris if you like.
 

▲ This no onion no garlic dish is a part of Konkani celebrations such as wedding feasts and regional festivals and is delicious
 

Learn how to make a delicious Konkani potato curry at home by following our easy step by step photos or follow the detailed video recipe which handholds you through the process. Find the easiest way to make this recipe, its simple ingredients, and top tricks to make it right here.