Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:5 mins Cuisine:Indian
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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, which I use in many different ways.
Actually, this is a No Onion – No Garlic style of basic potato curry from South India. But dont’ forget to check the possible alterations I gave below.
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.
Possible Alterations for the recipe, ‘Potato Curry / Aloo Tadka (South Indian style)’:
I have given 2 different recipe varieties below. In the Stove Top method, I mashed the potaotes, skipped adding the green peas and sweet corn.
While in the Instant Pot Method, I diced the potatoes and even added green peas, sweet corn.
If you wish to add onions and garlic. Add a ½ cup of diced onions in the tempering. Fry them along with the other tempering ingredients until the onions soften.
You might add 3 cloves of garlic along with other ingredients (or) grind them too.
If possible try not to skip the curry leaves, as South Indian recipes re based mostly upon them.
I have added frozen sweet corn and green peas, just for an additional taste. While the authentic recipe doesn’t need them. Try to skip them if not needed.
Prefer to use fresh ginger, green chillies, coriander leaves.
How to serve, ‘South Indian style Potato Curry / Aloo Tadka’:
This curry tastes extremely good as a side with rice, poori, naan, chapati, paratha, dosa, any pulao too.
I use it very regularly even as a sandwich stuffing and in wraps we well.
You can have it as patties for burgers, and as for cutlets.
Here you can check my South Indian Meal Platter / Thali, where in I have included this curry as part of it.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Curry recipes collection here⇒ Curry / Koora / Stir Fry
Instant Pot recipes collection⇒ Electric Pressure Cooker Recipes / Instant Pot Recipes
Dal / Lentil stew recipes here⇒ Dal / Pappu / Lentil Stew
Related Posts with ‘POTATO’:
- Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi
- Potato Salad with Parsley
- Spicy Baby Potato Roast (Instant Pot / Stove Top)
- Potato – Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
- Aloo / Potato Korma (Instant Pot, Stove Top)
- Potatoes – 5 (large size)
- Salt – as per taste
- Fresh Coriander – 10 twigs
- Curry Leaves – 10 leaves
- Fresh Green Chillies – 10
- Ginger – 1 inch piece
- Cooking Oil – 5 tablespoons
- Green Peas – 1 cup (frozen / fresh)
- Sweet Corn – ½ cup (frozen / fresh)
Ingredients for Tempering:
- Mustard Seeds – ¾ teaspoon
- Jeera / Cumin Seeds – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Dry Red Chillies – 2
- Split Chana Dal / Split Chickpeas – 1 teaspoon
- Urad dal / Whole Black Gram – 1 teaspoon
- Green Chillies
- Curry Leaves
Step wise pics Procedure for ‘Potato Mash Curry / Aloo Tadka / Bangaladumpa Koora’:
PREP WORK (for both methods):
- Take the green chillies, ginger, half of coriander leaves and salt into a blender/mixie and grind them coarsely. For best aromatic taste, you can use a motar & pestle, just like me.
STOVE TOP METHOD:
INSTANT POT METHOD:
Wash the potatoes, peel the skin, dice each into large sized cubes.
- For stove top method, 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. 🙂
- For Instant Pot method: The time given below worked perfectly for me. As, the potato quality might vary. In case you are doubtful, just select the time as 5 mins.
- Storage: This curry stays good at room temperature for upto 1 or 2 days only. But tastes good for 2 more day when stored in fridge in an air tight container.
- This, Potato Mash Curry / Bangaladumpa Koora, turned out medium spicy and is loaded full of flavours it attained from tempering and ground spice mix.
- Though the curry seems to be spicy by the look of it, it is not that spicy. Moreover, the spice level can be adjusted by the count of green chillies used.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Potato Curry / Aloo Tadka / Bangaladumpa Muddha Koora
- Sauce Pan / Vessel (for stove-top method)
- Instant Pot or Electric Pressure Cooker (for IP method)
- 5 count Potatoes (large size)
- as per taste Salt
- 2 handfuls Fresh Coriander Leaves
- 10 leaves Curry Leaves
- 10 count Fresh Green Chillies (medium size)
- 1 inch piece Ginger
- 5 tablespoons Cooking Oil
- 1 cup Green Peas
- ½ cup Sweet Corn
Ingredients for Tempering:
- 1 teaspoon Mustard Seeds
- 1 teaspoon Jeera / Cumin Seeds
- ¼ teaspoon Turmeric powder
- 2 or 3 count Dry Red Chillies
- 1 tablespoon Split Chana Dal / Split Yellow Gram Lentils
- 1 tablespoon Urad dal / Whole Black Gram
PREP WORK (common for both methods):
- Take the green chillies, ginger, half of corinder leaves and salt into a blender/mixie and grind them coarsely. For best aromatic taste, you can use a motar & pestle, just like me.
STOVE TOP METHOD:
- Into a sauce pan, add 4 cups of water, drop the potatoes, place the lid on, put the vessel on stove top under high flame for 15-20 mins. Switch the flame OFF, strain the hot water, run cold water over them and peel the skin off. Dice each into large size cubes.
- Now, put a frying pan on the stove top under medium flame. Add 3 tablespoons of oil, let it heat. Add all the 'Ingredients for tempering'. Saute by stirring continuously until they turn golden brown colour.
- Now, add this coarsely ground mix and salt into the pan of potatoes. Add the rest of the oil, mix up every thing thoroughly. Cover the pan with lid.
- After couple of minutes, switch the flame off. Transfer the curry into a serving dish. Garnish with remaining chopped coriander leaves! Done!
INSTANT POT METHOD:
- Switch ON the gadget, select mode as SAUTE, time for 5 mins. Pour 3 tablespoons of oil, let it heat. Add all the 'Ingredients for Tempering'. Saute them by stirring continuously, until they turn golden brown colour.
- Immediately add all the diced potatoes, 1 teaspoon of salt and ½ cup of water. Give a gentle mix, so the tempering is well coated. Close the lid, close the VALVE to sealing, mode to PRESSURE COOK, time to 3 MINS, pressure level to HIGH.
- After NPR (Natural Pressure Release), open the valve & lid. Add the salt, coarsely ground spice mix, frozen green peas, frozen sweet corn and remaining oil.
- Switch the Gadget on, set the MODE to SAUTE, time to 3 mins, mix up everything. Let the wetness be evaporated and the curry turn up like this. Switch the Gadget OFF, transfer the curry into serving dish, garnish with remaining chopped coriander. Done!
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