Recipe Cooked, Photographed and Written by Praveena
Prep Time:10 mins Cooking Time: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 which I mentioned at the end.
My Curry collection here⇒ Curry / Koora / Stir Fry
- 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
- First, boil the whole potatoes.
- Take them into the colander, wash them cold water and remove the peel of the boiled potatoes.Potatoes 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.
- And chop them with the ladle. Mix everything well. See pic below.
- Reduce the flame to low level.
- In the meanwhile, take the green chillies and coriander into the blender/mixie and grind them coarsely. I used my mortar-pestle couple for this. It takes just a minute.
- See the pic, how coarsely I ground the green chillies & coriander.Mortar-Pestle to grind the Corinader & GreenChillies
- Now, add this coarsely ground mix and salt into the pan of potatoes which we kept under low flame.
- Add the rest of 1 tablespoon of oil to the pan.
- Mix up everything so that the tempering,potatoes,ground mix,salt is all evenly spread throughout the potatoes.
- Cover the pan with lid for couple of minutes.
- Remove the lid and transfer the curry/koora into a serving dish. 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.
- Just make sure that you 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 used 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. 🙂
- If you wish it to be more spicy , add more green chillies while grinding.
- This curry tastes extremely good as a side with rice, poori, naan, chapati, paratha, dosa,any pulao too.
- And you can have it as pattiies for burgers, in sandwiches, and for cutlets too.
- Most of all, its equally good if eaten just as it is.
- Spicy and full of flavours it attained from tempering and ground mix.
Hot & Spicy, Mashed Potato Curry / Aloo Tadka
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