Potato Curry / Aloo Tadka / Bangaladumpa Muddha Koora
South Indian style, Plant Based, Simple, Easy, Semi-Dry Potato Curry with few ingredients. Both Stove Top and Instant Pot methods given with step wise pics and tips.
Equipment
- Sauce Pan / Vessel (for stove-top method)
- Blender/Grinder/Mixie.
- Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 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
Instructions
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!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!