Potato Gravy for Chapathi

Potato Gravy For Chapathi

Potato Gravy For Chapathi Is very easy to make, and Most people welcome it.

In India, we prefer chapati or roti with gravy. 

Indian ladies are brilliant. They did wonders with any vegetable presented to them. With the help of the local spices and condiments, they make a variety of dishes with potatoes. 

Portuguese named Potatoes as “Batata”.

The Indians later retained it.

We eat boiled or Mashed Potatoes.

They are made into stews and added to many vegetables, curries, and various rice dishes like pulao or biryani. 

Potatoes are rich in carbohydrate and have the ability to keep the stomach full for a longer time.

Potato Gravy Recipes Indian is a spicy variety than its counterpart abroad. 

Potato gravy is made in a variety of ways. It can be made without onion, ginger and garlic as a pure vegetarian variety. Potatoes are used in many ways. 

Potatoes are used as binding agents in patties, kebabs and cutlets. 

They are used in stews gravies and pulavs and biryanis. 

Boiled potatoes are eaten on fasting days to keep the stomach full for a longer time. 

I have given a straightforward and easy method to make a delicious dish. 

Potato Gravy for Chapathi needs the following. 

Potato Gravy For Chapathi


  • 4 potatoes 
  • 3 onions 

Masala for a potato gravy recipe    

  • 1 onion longitudinally cut
  • Grated coconut 
  • Oil 
  • Pure ghee 
  • Salt


  • Turmeric powder 
  • Red chilli powder
  • Garam masala powder
  • 4 to 5 cloves of garlic
  • Half inch ginger 
  • 6 cardamons 
  • 5 to 6 black pepper
  • A strand of mace 
  • Half inch cinnamon 
  • 3 cloves 

Potato Gravy Recipe For Chapathi 

  • Heat a cooker and add
  • 4 teaspoon oil 
  • 2 teaspoon ghee 
  • 2 cloves 
  • 3 onions cut into pieces  
  • Keep the flame to medium 
  • Add potatoes cut into 4 pieces each  
  • Half teaspoon turmeric powder 
  • 1 teaspoon red chilli powder
  • Half teaspoon garam Masala powder 
  • Saute till onions become transparent 
  • Cover the lid 

For making the masala of Potato Gravy

  • Heat a pan and add the following
  • Keep the flame on medium to low  
  • One teaspoon oil 
  • Half teaspoon ghee 
  • Whole spices, cardamom, ginger-garlic, cinnamon etc.  
  • Cut onion longitudinally 
  • Grated coconut 
  • Mix well and roast till golden brown in colour
  • Grind this whole roasted masala in a mixer grinder to a smooth paste 
  • Keep aside
  • Transfer this in the potatoes 
  • Add salt as per taste. 
  • Add water as per required consistency. 
  • Mix well 
  • Add half teaspoon sugar. 
  • Cook till 2 whistles. 
  • Let it cool 
  • Once the pressure reduces, open the lid of the cooker. 
  • Check for taste 
  • Serve 

U can eat this as Potato Gravy For Rice. 

Do try it at home and give me your comments. 

Let me know how you like Potato Gravy for Chapathi.   







Khatkhate Goan Recipe


Khatkhate Goan Recipe is a mixed vegetable dish. It is an authentic and traditional dish of coastal regions of India, the Sindhudurg region, and Goa. 

Khatkhate recipe is a very tasty, pure vegetarian dish with no onion, no ginger, no garlic. It is a must in festivities, celebrations, and domestic functions. This dish is very nutritious as it contains a variety of vegetables. These vegetables are very rich in vitamins and minerals 

Indian ladies are known for their culinary skills. For this they are famous all over the world. 

This dish allows them to bring out the best in them experimenting with the taste with a variety of vegetables 

Goan Khatkhate Recipe is made with potatoes, drumsticks, corn, ivy gourd, pumpkin, beans, yam, arbi, bottle gourd, raw bananas, green peas, carrots. 

Bitter gourd is avoided for its bitter taste. So also ladies fingers are avoided for the sliminess it will give to the dish

Khatkhate is made with tur dal or arhar or pigeon peas in Maharashtra. As it contains all the vegetables it is very rich in nutrients and beneficial for the body 

Benefits of vegetables 

  • Vitamin A – Potatoes and carrots in the dish give us vitamin A. 

Vitamin A is for the development of the eyes. It restricts the

Degeneration of retina. It prevents night blindness. 

  • Vitamin C – Tomatoes, Shimla Mirch, ivy gourd have vitamin C. 

                    Vitamin C boosts the immune system of the body. 

                     It is good for the skin

                     It is good to arrest cold

  • Vitamin E – All green vegetables have vitamin E . Vitamin E is good for the tissues in                                                                                 

                   the muscles for the skin and the nerves 

  • Fibre – Beans , carrots , and green peas contain fibre. Fibre is good for digestion


Benefits of kokum 

  • As kokum is added to this dish, it has its benefits 
  • Kokum is rich in Vitamin C
  • Kokum has antifungal and antioxidants properties 
  • It has cooling properties so it is used in summer as kokum syrup 
  • It controls cholesterol

Benefits of jaggery 

  • Jaggery contains iron which increases the hemoglobin in the blood

it contains Phosphorus, Calcium, Zinc, and Copper. It also contains vitamin B 


  • Vegetables -potatoes, drumsticks, corn, ivy gourd, pumpkin, beans 
  • Half teaspoon turmeric powder 
  • 1 teaspoon red chilli powder 
  • 10 to 15 curry leaves 
  • Coriander seeds 
  • Half freshly grated coconut 
  • 3 to 4 kokum 
  • 3 to 4 whole red chillies
  • 4 to 5 tirphal or tefal 
  • Jaggery as per taste 



  • Cut the corn into 2 or 3 pieces and cook in a pressure cooker. 
  • Keep aside
  • Cut the vegetables into medium-sized pieces 

Heat a pan for the masala 

  • Add 2 teaspoon oil 
  • Coriander seeds 
  •   Coconut 
  • Roast till pink in color 
  • Add whole red chillies 
  • Roast till golden brown 
  • Cool 
  • Grind in the mixer in a smooth paste
  • Keep Aside 

Cooking Process for Goan Khatkhate Recipe 

  • Heat a Kadai 
  • Put oil 
  • Add curry leaves 
  • one by one vegetable 
  • Half teaspoon turmeric powder 
  • 1 teaspoon red chilli powder 
  • Add water
  •  Mix well, close the lid and let it cook 
  • Add ground masala
  • Salt to taste 
  • Now add corn 
  • Kokum 
  • Mix well and add jaggery as per taste 
  • Mix well 
  • Add tirphal or tefal 
  • Simmer 
  • Serve

our  Khatkhate Goan Recipe is ready, try it and I am sure You shall like it.

Green gram curry recipe


Green gram curry recipe requires the whole green gram, Moong to be soaked for 7 to 8 hours so they puff. They are then put in a sieve to remove the extra water and then tied in a cloth and kept for 7 to 8 hours to sprout. Thus the green grams are to be prepared in delicious dishes. 

Green grams originated in India. They have been cultivated since ancient times. 

Our ancestors discovered the immense benefits of the green grams, moong and so used them both in sweet and savory dishes 

Maharashtra is the largest producer of green grams followed by Karnataka, Andhra Pradesh, Bihar, Rajasthan, and Tamil Nadu.

Green grams have many benefits. A cup of moong gives 212 calories they have a high content of proteins carbohydrates vitamins and minerals 

Green Gram Curry has many benefits

  • Packed with nutrients 
  • High antioxidants prevent heat stroke 
  • May lower bad LDL cholesterol levels reducing heart disease risk 
  • Rich in vitamins and minerals. Vitamin A, Vitamin C, Calcium, And iron. Contains Folate, Magnesium, Manganese, phosphorus, potassium, iron, copper, and zinc 
  • The best source of proteins. Rich in essential Amino acids
  • Rich in potassium may reduce blood pressure 
  • High fiber and protein which helps to lose weight by helping to curb hunger 

Ingredients For Green Gram curry Recipe

  • 1 cup of whole green moong to be soaked in water for 6 to 7 hours, drained, and kept in a sieve covered overnight. As they puff they are ready for the green gram sprout curry recipe 
  •  Half freshly grated coconut 
  •  2 teaspoon ghee 
  • Asafetida 
  • Coriander seeds
  • Cumin seeds 
  • Salt as per taste
  • Curry leaves 
  • Half teaspoon turmeric powder 
  • 1 and a half teaspoon red chili powder


To Make Masala for Green Gram Sprouts Curry Recipe

  • Heat a pan 
  • Add ghee 2 teaspoons. Now go on adding 
  • Cumin seeds 
  • Coriander seeds 
  • Coconut 
  • Asafoetida
  • Roast till pink. Do not burn
  • When done let it cool 
  •  Grind in a mixer in a smooth paste
  • Keep aside 

  Cooking procedure for Green Gram Curry

  • Heat a wok or Kadai now go on adding 
  • 1 tablespoon oil
  • Mustard seeds 1 teaspoon 
  • Curry leaves 
  •  Add sprouts and water 2 cups 
  • Turmeric powder half teaspoon 
  • Red chili powder 1 and a half teaspoon 
  • Cover the lid and let it cook on full flame 
  • Add one and a half teaspoon or as per taste salt 
  • Ground masala add to the mixture
  • Mix well 
  • Let it cook till done 
  • When done lower the flame and let it simmer 

Our Green Gram Curry Recipe is ready to serve 

Do try it and let me know in the comments section.




Ambat batata

Ambat Batata

Ambat batata which means tangy potato is a Gaud Saraswat Brahmin Recipe.

It is a traditional dish of the Konkan region. 

This potato curry  is tangy, sweet, eaten to open fasts on fasting days.

Contains no onion, no ginger, and no garlic.

Ambat Batata Recipe is prepared in festivities and can be prepared in many ways.

It can be prepared with coconut grated and ground with tamarind and jaggery.

Similarly, it can be prepared with coconut grated and ground with Kokum instead of tamarind in the Konkan region

It is a simple dish. The Portuguese brought potatoes to India which they called “BATATA” in the 17th century and cultivated along the western coast.

In India, the major potato growing states are Uttar Pradesh, Madhya Pradesh, Gujarat, and Maharashtra followed by Himachal Pradesh, Karnataka.

Potatoes are a good source of vitamin c, Potassium, Fiber, B vitamins, Copper, Manganese.

Curries, stew, Homemade Pulao the common ingredient is potatoes.

They are eaten boiled, baked, mashed in salads. They regulate blood pressure.

Potatoes are good for bones as they have calcium, iron, phosphorus, and zinc.

Ambat Batata is a simple dish. Made of potatoes wedges, coconut grated and ground and mixed with tamarind pulp and jaggery to give it a tangy and sweet taste.

So let us see how to make Ambat Batata Recipe.

Preparation time:- 15 mins

Cooking Time:- 15 mins Serves:- 2 to 3

Ingredients for Ambat Batata 

  • 3 medium-sized potatoes cut into wedges
  • Half coconut freshly grated
  • Mustard seeds 1 teaspoon
  • 1/4 teaspoon asafoetida 
  • Fenugreek seeds ¼th teaspoon
  • Curry leaves 8 to 10
  • Turmeric powder ½ teaspoon
  • Red chili powder one and a half teaspoon
  • Salt as per taste
  • One teaspoon thick tamarind pulp
  • One teaspoon jaggery

Ambat Batata


  • To it add 2 teaspoons refined oil
  • Add mustard seeds one teaspoon
  • Asafoetida 
  • Fenugreek seeds ¼th teaspoon or 8 to 10 grains for aroma
  • Curry leaves
  • Now add Potato wedges 
  • Turmeric powder 
  • Red chili powder 
  • Salt as per taste 
  • Adjust the water to 2 cups and let it cook
  • To this add smooth ground coconut paste
  • Tamarind pulp 
  • Jaggery
  • Let it come to a boil
  • Close the lid 
  • Let it simmer 
  • Check the taste and serve

Our Ambat batata is ready to serve.

This is a favorite dish of the young and the old. Due to its sweet and tangy taste.

Making of Ambat Batata during festivities and  celebrations is a common affair.

Do try this Ambat Batata and let me know.


Recipe of Kadai Paneer


The recipe of Kadai paneer is very easy to make. I have tried to make it in a simple and fast method

Kadai Paneer is a popular dish of North Indians. As of now, it is very much in demand in Maharashtra as well. It is welcomed wholeheartedly when made at home.

I have taken the spices easily available at home and blended with Paneer and made it into Kadai paneer in minimum time.


Paneer can be consumed fresh or can be fried and eaten.

Paneer is very healthy, it contains essential fats and proteins. It also contains other nutrients like Calcium and Vitamin-D.

Most of the times How is Paneer Made is the question we face but frankly speaking it is not at all difficult to make Paneer at home.

Paneer is a very famous ingredient in most of the dishes now a days including Pizza,Burger etc

Indian Kadai Paneer recipe is a vegetarian dish, Paneer is made by curdling milk with lemon juice, yogurt, or with citric acid.

Preparation Time: 20 Mins Cooks in 20 Mins

Total Time Taken: 50 Mins

Recipe OF Kadai Paneer

It also consists of Kadai Paneer and Kadai Paneer Gravy.

Let us see how to make it.

Kadai Paneer Ingredients:-

  • 2 Onions roughly cut into pieces
  • 2 Tomatoes Deskinned and roughly cut into pieces
  • 3 Cloves
  • Half Inch Cinnamon 
  • A Strand of Mace
  • 6 Cardamom
  • 1/2 inch Ginger
  • 5 to 6 Cloves of Garlic
  • 10 to 15 Cashew Nuts, soak in water for half an hour.


Kadai Paneer Ingredients for Making Gravy:-

  • 200 Grams Paneer
  • 2 Onions cut into cubes
  • 2 Tomatoes cut into cubes
  • 1 Shimla Mirch cut into cubes
  • 1/2 Teaspoon Turmeric Powder
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Mustard Seeds
  • 10 to 12 Curry Leaves
  • Salt as per taste

Process of Recipe Of Kadai Paneer

  • Take a Frying Pan 
  • Add 2 Teaspoon of Oil
  • Add Spices(Cloves, Cinnamon, Cardamom, etc)
  • Add 2 Onion cut in small pieces
  • Add 2 Tomatoes Deskinned
  • Stir Well
  • Cover with Lid
  • Let it cook in the Spices for 5 to 10 minutes
  • After 10 minutes Remove it 
  • Cool and grind it in a mixer
  • Make it into a smooth paste
  • Once done remove and keep aside

Take the mixer and add Cashew Nuts which were soaked in water. Grind it into a smooth paste when done. Remove and keep aside.

Take a Frying Pan and add 1 Teaspoon oil

Shallow Fry the Pieces of Paneer

When done Remove and Keep Aside

Process Of Making Gravy:-

  • Take a Wok and Heat it
  • Add 4 teaspoon of oil
  • Mustard seeds and let them splutter
  • Curry Leaves
  • Grinded Paste
  • Water
  • Pieces of Shimla Mirch
  • Pieces Of Tomatoes
  • Add 1/2 Teaspoon Turmeric Powder
  • Add 1 Teaspoon Red Chili Powder
  • Salt as per taste
  • Water
  • Cover Lid and let it cook
  • Add Cashew Nuts Paste
  • Add Fried Paneer Pieces
  • Let it Simmer for 2 Minutes
  • Remove 
  • Garnish with Coriander Leaves
  • Serve 

This recipe is liked by the Young and old. It tastes awesome with Paratha or Chapati. It also is especially delicious if eaten with Jeera Rice.

As you can see Recipe of Kadai Paneer Is not only simple but also very tasty. Do try this recipe and let me know in the comments section.