Potatoes in coconut milk with garlic-infused butter


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

These potatoes, Batata Ghashi, are so fabulously tasty that you won’t believe how simple they are to make. The only thing to remember is that you will need to pre-boil the potatoes in their skins and leave to cool completely before adding them to the sauce. Serve with flat bread for scooping up the juices.


  • 500 g/1lb 2oz waxy potatoes
  • 30 ml/2 tbsp sunflower oil or light olive oil
  • 30 ml/2 tbsp ground coriander
  • 2.5 ml/½ tsp ground turmeric
  • 2.57–5ml/½–1 tsp chilli powder
  • 400 ml/14fl oz/ cups canned coconut milk
  • 5 ml/1 tsp salt, or to taste
  • 22.5 ml/ tbsp tamarind juice or lime juice
  • 15 ml/1 tbsp ghee or unsalted butter
  • 4–5 large garlic cloves, crushed
  • flat bread, to serve


  1. Boil the potatoes in their skins. Cool and peel them, then cut into 2.5cm/1in cubes.

  2. Heat the oil over a low heat and add the coriander, turmeric and chilli powder. Stir and cook for about 1 minute.

  3. Add the potatoes, coconut milk and salt. Stir well and bring to a slow simmer. Cook for 6–8 minutes. Add the tamarind or lime juice.

  4. Meanwhile, melt the ghee or butter over a low heat and add the garlic. Fry until it is lightly browned but do not allow it to darken.

  5. Stir the garlic butter mixture into the potatoes, remove from the heat and serve immediately with any flat bread.

Per portion Energy 207kcal/870kJ; Protein 3.2g; Carbohydrate 26.8g, of which sugars 6.5g; Fat 10.6g, of which saturates 2.9g; Cholesterol 0mg; Calcium 46mg; Fibre 1.3g; Sodium 617mg.