Potato Moilee is my go-to comfort food recipe that brings warmth to any dinner table. This dish takes basic potatoes and transforms them into something special with the magic of fresh coconut milk and simple spices. I learned this recipe from my neighbor, who made it every Sunday, and the smell would always drift into our garden. Now it’s become a regular at my family gatherings.
About the Recipe
This recipe strikes a perfect balance between simple ingredients and rich flavors. Fresh coconut milk forms the base, while curry leaves and green chilies add wonderful aroma. The potatoes soak up all the goodness, becoming creamy on the outside while staying perfectly firm inside. It’s an easy recipe that looks and tastes like you spent hours in the kitchen.
Why You’ll Love This Recipe
The beauty of Potato Moilee lies in its simplicity. You don’t need fancy ingredients or special skills – just basic pantry items and some fresh herbs. The coconut milk makes it creamy without being heavy, and you can adjust the spice level to your taste. Best of all, it’s ready in under an hour, perfect for busy weeknights.
Potato Moilee
Cooking Tips
– Cut potatoes into even-sized pieces for uniform cooking
– Don’t skip the step of extracting fresh coconut milk – it makes a big difference
– Let the onions cook until light pink for the best flavor
– Keep the heat low when adding coconut milk to prevent curdling
– Taste and adjust salt before adding lemon juice
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes to prepare. Serve hot with rice or bread. Leftovers keep well in the fridge for 2 days – just reheat gently on low heat. Don’t boil after reheating or the coconut milk might separate.
Similar Recipes
- Vegetable Stew
- Coconut Curry Chickpeas
- Kerala Style Vegetable Curry
Nutrient Benefits
Potatoes provide good carbs and vitamin C. Coconut milk offers healthy fats and minerals. Curry leaves are rich in antioxidants, while ginger and garlic boost immunity. This dish is naturally gluten-free and can be made vegan by using oil instead of ghee.
Potato Moilee
Ingredients
- 4 Potatoes (medium)
- 1 cup Coconut (grated)
- Turmeric Powder (a pinch)
- 1 tsp Chilli Powder (optional)
- Juice of 1 Lemon
- Salt to taste
- 3 tbsp Ghee/Oil
- 1 Onion (chopped)
- 4 cloves Garlic (minced)
- 1/2 inch Ginger (minced)
- 3 Green Chillies (slit)
- 2 sprigs Curry Leaves
- 1 tbsp Coriander Leaves (chopped)
Instructions
- Add 1/2 cup boiling water to grated coconut, cool and extract thick milk. Set aside.
- Add 1 1/2 cups of boiling water to gratings once more and extract thin milk. Set aside. Discard gratings.
- Boil, peel and cut potatoes into fairly large pieces.
- Boil peas with some salt, set aside both.
- Heat ghee/oil, add curry leaves and onion along with turmeric powder. Stir fry till onion turns a light pink colour.
- Add minced ginger and green chillies. Stir fry.
- Add potato pieces and chilli powder, fry for 2 to 3 minutes till potatoes are slightly roasted.
- Add second coconut milk and salt. Cover and cook on low heat for sometime.
- Now add first milk, half of the chopped coriander leaves, mix and boil once. Remove from fire.
- Before serving, add lemon juice and mix.
- Pour moilee into a bowl, garnish with the rest of the coriander leaves.
- Serve hot.
Sign up for our newsletter
Frequently Asked Questions
Can I use canned coconut milk?
Yes, but fresh coconut milk gives better flavor. Use 1 cup thick coconut milk and 2 cups thin coconut milk if using canned.
How spicy is this dish?
It’s mild by default, but you can adjust the heat by changing the number of green chilies or adding more chili powder.
Can I make this ahead?
You can prepare it 4-6 hours ahead. Reheat gently and add lemon juice just before serving.
