Easy Coconut Potatoes – Coconut Stir Fry Potatoes is a delicious and easy-to-make dish that will leave your taste buds craving for more. The potatoes are first boiled and then sautéed with ghee, giving them a lovely crispy texture. The addition of desiccated coconut and a blend of curry leaves, cumin seeds, and ghee, creates a mouth-watering aroma that is sure to impress. As the dish is cooked, the flavors blend together, creating a rich and flavorful taste that is perfect for any occasion. The crispy texture of the potatoes combined with minimal spices and coconut is simply divine. It’s no wonder that this dish is a crowd-pleaser and a favorite in our family. Moreover, coconut has several health benefits.
What ingredients do I need to make Easy Potatoes With Coconut – Coconut Stir Fry Potatoes ?
- 4 medium potatoes (807 grams) (4.5 cups boiled and chopped)
- 4 tbsp ghee
- 2 tsp cumin seeds
- 15 curry leaves
- 6 green chilies chopped (1 tbsp)
- 1 and 1/4 tsp salt
- 2 tbsp cilantro leaves (chopped)
- 2 tbsp roasted coconut
How do I make this recipe?
First, wash your potatoes. Second boil them until cooked but firm. I used the instant pot by selecting the “Manual” or “Pressure Cook” button and set the time for 5 minutes, in 1 cup water. Once, the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then use the quick release to release any remaining pressure. Carefully remove the potatoes from the Instant Pot using tongs or a slotted spoon and serve as desired.
Additionally, dry roast the desiccated coconut. Heat a pan on medium-low heat. It’s important to use a non-stick pan or a heavy-bottomed pan to prevent the coconut from burning or sticking. Add the desiccated coconut to the pan, spreading it out in an even layer. Stir the coconut constantly using a spatula or wooden spoon. This will ensure that the coconut is evenly roasted and prevent it from burning. Continue to stir the coconut until it turns light golden brown in color and gives off a nutty aroma. This should take around 3-5 minutes. Once the coconut is roasted, remove it from the heat and let it cool down.
COOK –
To start, grab a deep wok and add in ghee over medium heat. Once the ghee is heated up, add in cumin seeds, curry leaves, and green chillies, and wait for the seeds to start spluttering. Once they do, add in your potatoes and stir well to make sure they’re evenly coated in the delicious mixture. Let the potatoes sauté for a minute or two until they start to become crispy and golden-brown. Don’t forget to add in the salt! Once the potatoes are done, top them off with some roasted coconut and fresh cilantro leaves for an extra burst of flavor. Stir well and turn off heat in 30 seconds to a minute. This dish pairs perfectly with some warm roti on the side. Trust me, your taste buds will thank you for this delicious and satisfying meal!
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Kashmiri Aloo Matar – Instant Pot Potato Peas Curry
Moreover, try some of our other recipes. Also try some of our Instant Pot recipes.
Easy Coconut Potatoes – Coconut Stir Fry Potatoes
Ingredients
- 4 tbsp ghee (melted/warmed)
- 2 tsp cumin seeds
- 15 curry leaves
- 6 green chillies (1 tbsp chopped)
- 1 and 1/4 tsp salt
- 2 tbsp cilantro (finely chopped)
- 2 tbsp roasted coconut
- 4 medium potatoes, 807 grams (4.5 cups boiled and chopped)
Instructions
Prep
- Wash your potatoes. Boil them until cooked but firm. I used the instant pot by selecting the "Manual" or "Pressure Cook" button and set the time for 5 minutes, in 1 cup water. Once, the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then use the quick release to release any remaining pressure. Let it cook, then peel and chop the potatoes to bite size pieces.
- Dry roast the desiccated coconut. Heat a pan on medium-low heat until light brown and fragrant.
- Rinse and chop the cilantro finely.
Cook
- Grab a deep wok and add in ghee over medium heat. Once the ghee is heated up, add in some cumin seeds, curry leaves, and chillies, and wait for the seeds to start spluttering.
- Once they do, add in your potatoes and stir well to make sure they're evenly coated in the delicious mixture. Let the potatoes sauté for a minute or two. Don't forget to add in the salt! Stir well.
- Then, top them off with some roasted coconut and fresh cilantro leaves for an extra burst of flavor. Stir well and turn off heat in 30 seconds to a minute. This dish pairs perfectly with some warm roti on the side.
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