Baby Potato Theeyal Recipe - Kerala Style Potatoes In Shallots And Roasted Coconut

Step 1: To begin making the Potato Theeyal Recipe (Potatoes in shallots and roasted coconut Recipe) by dry roasting the onion, coconut and cumin seeds on a medium pan till it is nice and brown

Step 2: Once done let it cool down and then blend it using a hand blender into a fine paste

Step 3: Pressure cook the baby potatoes with the skin in a pressure cooker with 1 cup water till it is half done, leave it for about 3 whistles

Step 4: Once done release the pressure naturally by take it away from the heat

Step 5: Drain all the water and wash the potatoes under cold water, so once it cools down, it will be easy to remove the skin from the potato

Step 6: In another pan heat oil, add curry leaves,let the leaves splutter for few seconds and add pearl onion, ginger, garlic, green chili and sauté till it is golden brown

Step 7: Then add the tomato and sauté till it is cooked and the raw smell goes away

Step 8: Stir in coriander powder, red chilli powder, turmeric powder, garam masala powder, curry leaves and the coconut paste and fry till the aroma comes out

Step 9: You can add water if you feel if it is too thick

Step 10: Let it cook for 2 minutes

Step 11: Finally, add the boiled baby potatoes, season it according to your taste

Step 12: Simmer for 3 to 4 more minutes

Step 13: Serve Potato Theeyal Recipe along with Whole Wheat Lachha Paratha and Palak Raita for an everyday meal with family