A staple in any South Indian household, Curry Leaves popularly known as Karri Patta, Kadi Patta, Bhrusanga Patra, kariveppilai can enhance the taste of a dish dramatically with it’s delicious aroma when used in cooking. Native to Southern Asia, Curry leaves are herbs that comes from a tree. Despite belonging to the Neem family, these are not bitter like Neem.For this reason it is also called Meetha neem.

Curry leaves are generally fried in oil before adding other ingredients like whole spices to add flavor to rice, chutney, dals etc. I use curry leaves in almost all regular cooking for enhancing the flavor. Recently I had lemon rice and aloo curry for breakfast while holidaying in Coorg. We never have this combination for breakfast but I was pleasantly surprised at the flavor combination which prompted me to try out to replicate that dish which I had in Coorg in my kitchen.

While deciding to cook with curry patta I came across this wonderful recipe from Chef Harjeet Kumar, which I had written down in my Note book. This is a habit which I have since my school days, where I used to collect old newpapers and magazines and cut out the recipes and paste them in my scrap book. I still have this habit of writing down a proper recipe and then try them in my kitchen. Many of these written recipes have faded out and turned yellowish, but these notebooks are still my treasured collections.

For this recipe you will be needing baby potatoes ,the versatile, humble ingredient which is used widely in almost all types of cuisines from fries and cutlets to curries, bakes and pies. I have made certain changes in the original recipe which calls for use of yellow chilli powder for the curry patta masala. Besides this I have microwave the curry pattas instead of frying in oil and kept the gravy not too dry as I had it with lemon rice.

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Curry Patta Aloo
 A staple in any South Indian household, Curry Leaves popularly known as Karri Patta, Kadi Patta, Bhrusanga Patra, kariveppilai can enhance the taste of a dish dramatically with it’s delicious aroma when used in cooking. Native to Southern Asia, Curry leaves are herbs that comes from a tree. Despite belonging to the Neem family, these are not bitter like Neem.For this reason it is also called Meetha neem. 
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Course main course
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
serving
Ingredients
For Curry Patta Masala:
For the Gravy:
Course main course
Cuisine indian
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
serving
Ingredients
For Curry Patta Masala:
For the Gravy:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil the baby potatoes with some salt and once done keep aside to cool.
  2. Microwave the curry leaves at 600w for 5 minutes or till the curry leaves becomes crisp.Once done let it come to room temp.
  3. Once done, add the coriander powder, cumin powder, red chilli powder, turmeric powder into this and with the help of your palm, crush the curry leaves. Mix it well with the other masalas.
  4. Take a pan, heat some oil and add the chopped garlic and ginger and the green chillies. Saute for a while.
  5. Add the chopped onions and cook them for a while . Now add the curry patta masala and add a little water and cook for a while.
  6. Add the chopped tomatoes and cook till the oil separates and the tomatoes become tender and mushy.
  7. Add the boiled baby potatoes and cook covered with 1/2 cup water till you have the desired consistency of your curry.
  8. Remove from heat and add chopped coriander leaves and serve hot.
Recipe Notes
This recipe is going to be part of Cooking from Cookbook Challenge Group.

6 thoughts on “Curry Patta Aloo- Potatoes cooked in Curry leaves paste”

  1. My mil makes a similar curry leaves powder that we eat mixed with rice and some ghee/oil. Adding this to a gravy must make it very flavourful!. You’ve got some lovely clicks

  2. Same pinch Alka. I have the same habit of collecting and saving recipes. I prepare mushroom with curry leaves paste. This combo with potato sounds great. Love it. Will try sometime.

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