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.
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
- Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
- Potato – Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
- 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)
- Green Chillies
- Curry Leaves
Step wise pics Procedure for Potato curry / aloo tadka:
- First, boil the whole potatoes , take them into the colander, wash them with cold water and remove the peel of the boiled potatoes.
- Now, put a frying pan on the stove top 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.
- Now, add this coarsely ground mix and salt into the pan of potatoes.
- Add the rest of 1 tablespoon of oil, mix up every thing thoroughly.
- Cover the pan with lid for couple of minutes. Switch off and serve! Done!
- 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.
- Don’t 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. 🙂
- This curry tastes extremely good as a side with rice, poori, naan, chapati, paratha, dosa, any pulao too.
- You can have it as patties for burgers, in sandwiches, for cutlets too.
- Spicy and full of flavours it attained from tempering and ground mix.
You can Pin it here for later use, Pinterest Link:
Do leave a comment or hit the like or follow button, just in case you like my recipe!
You can find my other recipes by clicking the Recipe Category