Potato Gule

Potato Gule

From   Firangi Tadka

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Thai

Key Ingredients:

This potato dish is a power house of myriad flaovurs


  • Potatoes, half cooked, peeled and cubed 500 gms
  • Shallots, finely chopped 10
  • Ginger, finely chopped 2 tbsps
  • Garlic cloves, finely chopped 8
  • Fresh red chillies, seeded and finely chopped 2
  • Almonds, chopped 2 tbsps
  • Turmeric powder 1 tsp
  • Oil 3 tbsps
  • Cinnamon (dalchini) 1 inch
  • Coriander powder 1 tsp
  • Kaffir lime leaves 2
  • Cloves 3
  • Tamarind water 3 tbsps
  • Lemon grass stick, cut into 2 pieces 1
  • Galangal, finely chopped 1 tsp
  • Salt to taste
  • Coconut milk 3 cups
  • Garnish (optional)
  • Fresh coriander leaves a few
  • Medium onion, finely sliced and deep-fried 1


  • Put shallots, ginger, garlic, fresh red chillies, nuts, turmeric powder and 2 tbsps water in a mixer jar and grind to a fine paste.
  • Heat oil in a deep non-stick pan, add the ground paste and saute for 5 minutes on high heat.
  • Reduce heat, add cinnamon, coriander powder, lime leaves, cloves, tamarind water, lemongrass and galangal and mix.
  • Add half-cooked potato cubes, salt and coconut milk, mix well, cover and cook for 10 minutes.
  • Transfer into a serving bowl, garnish with coriander leaves and fried onion and serve hot.