Goanese potatoes…potatoes made the traditional Goan way

Although from Goa, my mum grew up in Mumbai. So a lot of the food coming from her side of the family was the typical maharashtrian cruisine. However, on many of those special occasions, she would revert to her origins, making dishes that truely amazed and impressed us all. This one was and will probably always be my all time favourite.

goanese potato curry

goanese potatoes


4 medium potatoes, 1 large finely chopped onion, a pinch of turmeric, 2 medium sliced tomatoes, 1 cup freshly grated coconut, whole garam masala or ½ tablespoon garam masala powder, 1 ½ tablespoon ginger-garlic paste, ½ red chilli powder, 10 – 12 cahsew kernels, 1 tablespoon cumin-coriander powder, 1 ½ tablespoon vinegar, 1 – 2 green chillies, ½ tablespoon black pepper powder, ½ tablespoon whole cumin seeds, ½ tablespoon mustard seeds, ½ tablespoon sugar, chilli flakes (optional), warm water, salt to taste and oil to cook, coriander to garnish.


  1. Soak cumin seeds and chopped green chillies in a 1:1 mix of vinegar and warm water. Soak this for at least 10 minutes.
  2. Peel the potatoes and cut them into small chunks. Then fry them. Alternatively, they can be boiled and drained for a healthier recipe.
  3. Heat some oil in a pan and temper it with whole garam masala. If you are using garam masala powder, then it should be added at a later stage as indicated.
  4. Add onions and salt and cook on a medium flame till the onions become slightly brown in colour.
  5. In the meantime, add the vinegar soaked cumin-chilli mix, coconut, cashews, tomatoes and mustard seeds to a blender and blend to make a fine paste.
  6. Once the onions are sautéed, add turmeric and ginger-garlic paste and cook till the raw flavours of the ginger-garlic paste vanish (about 2 – 3 minutes).
  7. To this, add the coconut tomato paste to the sautéed onions.
  8. Add cumin-coriander powder, chilli powder and black pepper powder and cook the paste till it begins to ooze out oil. Here, the mixture will begin to look like a uniform paste.
  9. Add warm water to the paste to bring it to the desired consistency. Usually, 30 – 40 ml of water should do the trick.
  10. Add sugar to this mix now. Blending in with the vinegar flavour, this will further enhance the overall flavours of the curry.
  11. Add the pre-cooked potatoes and chilli flakes, if using them. If you are using whole garam masala powder, then add it to the curry now.
  12. Cook with the lid on for another 5 – 7 minutes. You can add more water if the curry is running too dry. In that case, cook again till the desired consistency is reached.
  13. Garnish with finely chopped coriander and serve with rice.

Try a tip:

Try using dried red chillies instead of red chilli powder. In this case, temper them in oil right in the beginning with the whole garam masala.

Using freshly crushed pepper, instead of pepper powder, will impart a unique fresh flavour to your dish.

For the meat eaters, this recipe can be easily adopted by adding meat instead to potatoes, mostly sea food like prawns and fish.