Sunday, September 11, 2022

Gonkura Potato Curry

This curry is tangy, spicy, and savory, made with potatoes and gonkura leaves, and can be served with rotis or rice. This flavor packed curry is vegan!

This curry is like having both gonkura chutney and potatoes together in one dish. Gonkura is the Indian sorrel leaf known for its tangy flavor. This gonkura tastes amazing in this dal aka pappu as well as the popular thogayal/pachadi. Since the leaves have the tangy flavor, it can be used as a curry base balanced with salt and spicy, and heat.

Gonkura pappu and pachadi are my favorites. Sometimes, I make potato curry to serve along with it, and thus the story of this curry begins. When you put the stems of these gonkura leaves in water, they starts to grow roots. Plant these in the pot or ground and you will have a wonderful supply of these leaves. That's how I started growing them. In no time, I had so much of these leaves in spite of sharing them with friends, and started experimenting with these leaves in many new recipes. Gonkura is a well known curry base and this was a hit right away. Two comfort foods in one shot, so it is a WINNER! Try it and you'll affirm the same.

This curry is easy to make. This recipe uses baby potatoes, but an equivalent amount of cooked and cubed potatoes can be used too. The red chilies can be adjusted to its spiciness as well as your taste palette. Green chilies can also be used together and it will impart a slight difference in flavor as well as heat. 

This curry can be served with everyday chapathi, rice, or this coconut milk rice. These are my favorite combinations to serve. Any type of flatbreads will work. 

Greens are always healthy. They are high in potassium, folate, and fibers. There are many varieties of greens with varied flavors and health benefits. Spinach can be included in soup or is this salad, this curry, or this comforting Spanakorizo. Kale Stir-Fry, Kale Channa Paneer Pulao, Kale Murukku are some ways how kale can be included in everyday diet. Traditional Araikeerai and Mulaikeerai are my favorites too and this Masicha Keerai is my favorite from childhood. Agathi Keerai is well known for its benefits. Ponnanganni Keerai is yet another beneficial green and try this Poricha Kootu with this type of greens. This is my second recipe for Blogging Marathon featuring greens. Stay tuned for yet another greens recipe!


Baby potatoes - 24
Salt - 1 and 1/4 tsp
Turmeric - a pinch

To Roast and Grind

Oil - 1 tbsp
Onions - 3/4 cup, sliced
Garlic - 3 to 4 cloves, sliced
Ginger - 1-in piece, chopped
Cumin - 1/2 tsp
Coriander - 1/2 tsp
Dried red chiles - 3 to 6
Gonkura leaves - 3.5cups, packed

For Tempering

Oil - 2 tbsp
Dried red chili - 2, torn
Mustard seeds - 3/4 tsp
Split urad dal - 3/4 tsp
Cumin - 1/2 tsp
Asafetida - 1/8 tsp


To a pot add potatoes and enough water, cook the potatoes, peel, and set aside. This may take about 20-25 minutes. They can be pressure cooked or cooked in Instant Pot too.

Heat a tablespoon oil, add the onions, garlic, dried red chilies, ginger, cumin, and coriander. Sauté for 4-5 minutes. Add the gonkura leaves and sauté for 2-3 minutes. Set aside to cool.

Heat the pan over medium flame. Add the oil, then add torn red chilies, and mustard seeds. When it splutters, add the ural dal and cumin, followed by asafetida. Fry for 30 seconds. Add the baby potatoes and sauté for 2-3 minutes with half teaspoon salt and a pinch of turmeric.

In the meantime, grind the onion-gonkura mixture to a paste with half cup water.

Add this paste to the potatoes, followed by remaining salt, and water. Adjust the salt and consistency according to requirements. Simmer for 5 minutes.

Remove from flame, transfer to serving bowl. Serve with rice or roti.


  1. This looks and sounds so rich and delicious!! Thanks for sharing at the What's for Dinner Party - Have a great weekend.

  2. I love curries where the greens are hidden. I have never tried goggura though I keep looking at it and wondering how to cook it. Now I know... Looks really delicious...