Loading...
A comforting Konkani-style potato curry featuring a tangy and spicy coconut-masala paste. This simple, flavorful dish is made with boiled potatoes and a classic tempering, perfect with steamed rice for a wholesome meal.
For 4 servings
Boil the Potatoes
Prepare the Coconut Masala Paste
Cook the Curry Base
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A comforting Konkani-style potato curry featuring a tangy and spicy coconut-masala paste. This simple, flavorful dish is made with boiled potatoes and a classic tempering, perfect with steamed rice for a wholesome meal.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 275.94 calories per serving with 4.63g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Potatoes and Simmer
Prepare and Add the Tempering (Tadka)
You can add other vegetables like drumsticks (moringa) or white pumpkin (ash gourd) along with the potatoes. Add them to the gravy before the potatoes and cook until tender.
For a Sattvic or Jain-friendly version, you can skip the onion entirely. The curry will still be delicious.
Replace regular potatoes with sweet potatoes for a slightly sweet and tangy flavor profile. Note that sweet potatoes cook faster.
For a nuttier, more intense flavor, dry roast the grated coconut until it turns light golden brown before grinding it into a paste.
Coconut provides medium-chain triglycerides (MCTs), which are easily digestible fats that can provide a quick source of energy and support metabolic health.
Spices like turmeric contain curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that support overall well-being.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
The combination of dietary fiber from potatoes and coconut, along with digestive spices like hing (asafoetida), helps promote healthy digestion and gut function.
One serving of Batate Ambat contains approximately 260-290 calories. This is an estimate and can vary based on the exact size of the potatoes and the amount of coconut and oil used.
Yes, Batate Ambat is a moderately healthy dish. It is plant-based, provides energy from carbohydrates, and contains healthy fats from coconut. The spices used, like turmeric, have anti-inflammatory properties. However, it is calorie-dense, so portion control is recommended for a balanced diet.
Absolutely. For a Sattvic or Jain version, you can omit the onion. The curry will have a slightly different flavor profile but will still be very flavorful and authentic.
Batate Ambat pairs traditionally and best with steamed white rice or brown rice. It also complements soft breads like Neer Dosa, chapati, or phulka.
Yes, you can make this curry ahead of time. In fact, the flavors tend to meld and become richer the next day. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.