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Potato Mash Curry /Aloo Tadka / Bangaladumpa Koora

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins  CookTime:5 mins  Cuisine:Indian

Potato Mash Curry / Aloo Tadka / Bangaladumpa Koora, is the most  fastest and easiest version of potato curry I can think of at any moment. I am aware of many other Potato Curry / Aloo recipes, which I cook for my potato loving family. I make this atleast once or twice a week, as a side for rice, naan, poori, chapati, dosa, sandwich stuffing. 

The word Aloo Tadka means Tempered Potatoes in Hindi, the national language of India.While Bangaladumpa Koora means Potato Curry in Telugu, a South Indian Regional Language.

At times, we even eat it just as it is. Even with fewest ingredients used, this curry tastes heavenly. Just go for it and you will surely like it.

Potato Mash Curry / Aloo Tadka / Bangaladumpa Koora

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

My Curry recipes collection here⇒ Curry / Koora / Stir Fry

Main course recipes collection here⇒  Main Course

Dal / Lentil stew recipes here⇒  Dal / Pappu / Lentil Stew

Related Posts⇒  

  1. Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
  2. Potato – Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)

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Potato Mash Curry / Aloo Tadka / Bangaladumpa Koora

Ingredients:

  • Potatoes – 5 (large size)
  • Salt – as per taste
  • Coriander – 10 twigs
  • Curry Leaves – 10 leaves
  • Green Chillies – 10
  • Cooking Oil – 3 tablespoon

Ingredients for Tempering:

  • Mustard Seeds –  ¾ teaspoon
  • Jeera / Cumin Seeds – ½ teaspoon
  • Turmeric – ¼ teaspoon
  • Dry Red Chillies – 2 (optional)
  • Split Chana Dal / Split Chickpeas – ½ teaspoon (optional)
  • Urad dal / Whole Black Gram – ½ teaspoon (optional)

Special Ingredients:

  • Green Chillies
  • Curry Leaves
  • Coriander

Procedure:

  • First, boil the whole potatoes , take them into the colander, wash them with cold water and remove the peel of the boiled potatoes.Potato Mash Curry / Aloo Tadka / Bangaladumpa KooraPotatoes skinny peel removed
  • Now, put a frying pan on the stovetop under medium flame.
  • Add 2 tablespoon of oil and let it heat.
  • Now, add all the ingredients for tempering. Let them fry.
  • Check if the items are all fried till goldern brown colour.
  • Now add all of the potatoes into the tempering, mash them with the ladle and mix everything well.
  • Reduce the flame to low level.
  • In the meanwhile, take the green chillies and coriander into the blender/mixie and grind them coarsely. 
    Potato Mash Curry / Aloo Tadka / Bangaladumpa KooraMortar-Pestle to grind the Corinader & GreenChillies
  • Now, add this coarsely ground mix and salt into the pan of potatoes.
  • Add the rest of 1 tablespoon of oil, mix up evrerything thoroughly.
  • Cover the pan with lid for couple of minutes. Switch off and serve! Done!

Tips:

  • I use my pressure cooker to boil the potatoes upto 6-7 whistles.
  • I always boil the potatoes along with peel, so that its easy to remove the skinny peel after boiling.
  • If you are short of above mentioned ingredients for tempering, try to add as much as you have.
  • Adjust the salt & spice as per your taste.
  • Dont burn the tempering, which is most important.
  • You can mash the potatoes before adding to the tempering or else chop them to the required size and add them.
  • I generally use my mortar-pestle to grind the green chillies & coriander. Just that it gives me pleasure that I am using the traditional method of grinding. Moreover, it adds a hidden aroma too. 🙂

Result:

  • This curry tastes extremely good as a side with rice, poori, naan, chapati, paratha, dosa, any pulao too.
  • You can have it as pattiies for burgers, in sandwiches, for cutlets too.
  • Spicy and full of flavours it attained from tempering and ground mix.

26055438248_708f324459_oHot & Spicy, Mashed Potato Curry / Aloo Tadka 

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