Potato Curry / Aloo Tadka / Bangaladumpa Muddha Koora

Ingredients

• 5 largepotatoes
• to tastesalt
• 2 handfulsfresh coriander leaves
• 10 leavescurry leaves
• 10 mediumfresh green chillies
• 2.5 cm (1 inch)ginger
• 75 ml (5 tablespoons)cooking oil
• 150 g (1 cup)green peas
• 75 g (½ cup)sweetcorn
• 5 ml (1 teaspoon)mustard seeds
• 5 ml (1 teaspoon)cumin seeds
• 1.25 ml (¼ teaspoon)turmeric
• 2–3dried red chillies
• 15 ml (1 tablespoon)split chana dal (split yellow gram)
• 15 ml (1 tablespoon)urad dal (whole black gram)

Instructions

1. 1

   Make the paste

   Grind the green chillies, ginger, half the coriander leaves and some salt to a coarse paste in a blender. For a more aromatic result, use a mortar and pestle.

2. 2

   Boil the potatoes

   Put the potatoes and 950 ml (4 cups) water in a lidded saucepan. Bring to a boil over a high heat and cook for 15–20 minutes. Turn off the heat, drain the hot water and run cold water over the potatoes. Peel and cut them into large cubes.

3. 3

   Toast the tempering

   Heat 45 ml (3 tablespoons) of the oil in a frying pan over a medium heat. Add the mustard and cumin seeds, turmeric, dried red chillies, chana dal, urad dal and curry leaves. Stir continuously until the ingredients turn golden.

4. 4

   Combine the curry

   Add the cooked potatoes, coarse chilli paste and salt to the pan. Pour in the remaining oil and mix thoroughly. Cover the pan and cook for a couple of minutes.

5. 5

   Finish and garnish

   Turn off the heat and transfer the curry to a serving dish. Garnish with the remaining chopped coriander leaves.

6. 6

   Toast in the pot

   For the Instant Pot method, select Sauté for 5 minutes. Add 45 ml (3 tablespoons) of oil and let it heat, then add the mustard and cumin seeds, turmeric, dried red chillies, both dals and curry leaves. Stir continuously until golden.

7. 7

   Pressure cook

   Add the diced potatoes, 5 ml (1 teaspoon) of salt and 120 ml (½ cup) water. Mix gently so the tempering coats the potatoes. Close the lid, set the valve to Sealing and select Pressure Cook on High for 3 minutes.

8. 8

   Release and finish

   After a natural pressure release, open the valve and lid. Add salt as needed, the coarse spice paste, green peas, sweetcorn and the remaining oil. Select Sauté for 3 minutes, stirring until the excess moisture evaporates. Turn off the pot, transfer the curry to a serving dish and garnish with the remaining chopped coriander.

What is aloo tadka?

Aloo means potato, while tadka refers to spices and other ingredients briefly fried in oil to release their aroma. Versions of this home-style Indian curry vary, but the tempering gives the potatoes their distinctive savoury flavour.

This version pairs the warm, nutty notes of mustard, cumin and dals with a fresh, coarse paste of green chilli, ginger and coriander. Peas and sweetcorn add colour and a little sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 10g protein, 68g carbs, 17g fat.

Potatoes provide most of the carbohydrates, while peas and sweetcorn contribute some protein and fibre. Most of the fat comes from the cooking oil, with smaller amounts of protein from the dals and vegetables; serve a moderate portion with dal or another protein-rich side and extra vegetables for a more balanced plate.

The potato base

Large potatoes: boiling them whole before peeling and cubing helps them keep their shape as they are mixed with the tempering. Cut the cubes generously so they do not break down too quickly.

Even cooking: choose potatoes of a similar size, or check smaller ones earlier. They are ready when a knife passes through without much resistance.

Build the tempering

Seeds and dals: stir the mustard seeds, cumin, chana dal and urad dal continuously in the hot oil. The seeds become fragrant and the dals turn golden, adding crunch and depth.

Curry leaves and dried chillies: these go into the oil with the other tempering ingredients, so take care as they may splutter. Keep the pan moving and avoid letting the dals darken too far.

Keep the chilli paste coarse

Fresh paste: grind the green chillies, ginger, coriander and salt only until roughly combined. A coarse texture gives the curry little bursts of fresh flavour rather than a smooth sauce.

Heat level: ten medium green chillies can make a distinctly hot curry. If you prefer less heat, remove some chilli seeds before grinding.

Choose your cooking method

Stovetop: cook the potatoes in water first, then combine them with the tempering and paste in a frying pan. The brief covered finish lets the flavours come together without turning the potatoes to mash.

Instant Pot: the potatoes cook under pressure with the tempering and a little water, then the peas, sweetcorn and paste are added during Sauté. Let the remaining moisture evaporate so the result stays semi-dry.

Serve it while warm

Aloo tadka works well alongside rice, chapati or another flatbread. For a fuller plate, pair it with a dal or a simple yoghurt-based side.

The coriander garnish brings a fresh contrast to the toasted spices. Add it after cooking rather than stirring it in during the tempering.

Recipe notes & tips

• Cut the potatoes into similarly sized large cubes so they cook and season evenly.
• Keep the tempering moving to stop the dals from catching on the bottom of the pan.
• If the chilli paste sticks, stir it in promptly rather than leaving it over the heat.
• For the stovetop method, check the potatoes with a knife before draining; cooking time depends on their size.
• Use frozen peas and sweetcorn straight from the freezer in the Instant Pot method, as described.
• Taste for salt near the end, since the amount needed depends on the salt used and personal preference.

Variations

• Milder curry: use fewer green chillies and remove their seeds before grinding.
• More vegetables: add extra peas or sweetcorn, keeping the curry on Sauté until excess moisture has gone.
• Fresh peas: use fresh peas in place of frozen ones and check that they are tender before serving.
• Extra coriander: increase the fresh coriander garnish for a brighter finish.
• No sweetcorn: leave it out and use a little more peas instead.

Common mistakes to avoid

• Overcooking the potatoes: check them before the stated time and drain as soon as they are tender enough to cube.
• Breaking up the cubes: mix gently once the potatoes are cooked, especially in the Instant Pot.
• Burning the dals: stir the tempering continuously and take the pan off the heat if they brown too quickly.
• Making the curry watery: use the final Sauté stage to evaporate excess moisture before serving.
• Grinding the paste smooth: stop while it is still coarse so it retains texture in the finished curry.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a pan over a medium-low heat with a small splash of water, or microwave until piping hot, stirring partway through.

Frequently asked questions