Sri Lankan Potato curry(ala kiri hodi).

Potatoes cooked in a creamy gravy made with coconut milk.

One of the best potato curry recipes 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 beginner’s 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).

Its creamy gravy made with coconut milk and slow-cooked potatoes is just the mild curry dish you’ll want to pour over your favourite 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.

What to serve with the potato curry.

• Rice dishes to pair with this potato curry recipe.
  • how to cook rice on the stove.
  • Easy lemon rice recipe.
  • Sri Lankan Yellow Rice(turmeric rice)
  • egg biryani (one pot rice dish/stove-top)
  • Indian fragrant ghee rice(nei choru).
  • garlic and egg fried rice(in 30 minutes).

• Serve with garlic naan roti, poori, Sri Lankan coconut roti or paratha roti, even egg paratha roti

• Other vegetarian curries and side dishes to pair with the potato curry.
  • Dry bean curry,
  • gotu kola(pennywort salad)sambol.
  • Parsley salad(sambol)with coconut.
  • Sri Lankan spinach and coconut mallung(stir-fry).
  • spicy green beans stir fry(bonchi thel dala).
  • Easy eggplant stir fry
  • Sri Lankan wambatu moju(eggplant/brinjal pickle).

• Meat, poultry, and seafood curries to serve with this potato curry.
  • chilli chicken dry(Indo Chinese recipe)
  • Black Pepper Chicken Curry in Yoghurt.
  • Sri Lankan chicken curry.
  • beef korma curry(slow-cooked Indian beef curry).
  • Slow-cooked beef curry(like my grandmother makes).
  • Beef coconut curry- Sri Lankan style(village-style, naattu aviyal).
  • Sri Lankan red chilli fish curry(Thalapath malu mirisata).
  • devilled prawns(Sri Lankan)

• Explore the blog for more options to try with this recipe.

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Utensils and appliances needed

• a 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 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 busy to wait to cook the potatoes the authentic way.

• The authentic way of cooking potato curry.

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 in 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 flavour and colour.

More Potato Recipes

Potato korma

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, removed all the onions, green chillies, and curry leaves, and mixed it with cooked red rice, and meat to feed my pet doggie.

RECIPE DIFFICULTY-EASY

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to cook the potato curry recipe

500g of potatoes

Oil (to temper, 4 tablespoons should do)

A sprig of 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 cups of coconut milk

Salt to taste

How to make Potato curry

Gather all the ingredients to make the potato curry recipe.

Boiling the potatoes for the curry

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 are done, peel the skin and cut them to the required size. make sure to cut them into bigger cubes.

Do not add salt at this point.

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 cinnamon, cardamom, and garlic.

Temper the ingredients for 2 minutes.

Add the green chillies, chopped onions, and 1/2 a teaspoon of turmeric powder to the tempering ingredients. 2 minutes.

How to cook potato curry.

Once the onions turn golden brown, add the boiled potatoes and gently combine them 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.

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