Potato Curry / Aloogadde Palya / Aloo Bhaji

Potato curry with pooris and chutney in the background

Owing to this curry's popularity in Indian cuisine, this post should have appeared here long ago. Potato curry happens to be a favorite accompaniment to breakfasts such as poories / masala dosas, appealing to many (not exaggerating if I say millions) and a standard one at restaurants that serve Indian food. This basic version can also be used as a stuffing for aloo bondas / puffs / samosas or to serve along with rotis / rice.

Ingredients:
1 big sized onion or 2 small onions (about 1 cup chopped)
3 potatoes
3 - 4  green chillies (I used Serrano peppers. Change the quantity according to the spiciness preferred)
Salt to taste
1/8 tsp turmeric powder
Finely minced cilantro leaves for garnish
For tadka: 1-2 Tbsp oil, 1 tsp mustard seeds, 1 tsp chanadal, few curry leaves

Method:
Peel and quarter the potatoes.  Cook them in a pressure cooker adding turmeric powder and sufficient water. Alternatively, they can be cooked in a microwave or on stovetop.  Drain the water and keep the potatoes aside.
Mean while, heat the oil in a pan and add mustard seeds and chanadal. When chanadal turns red, add green chillies and curry leaves. Saute the green chillies for a few seconds and add the onions. Fry them till they turn translucent and then add the potatoes, lightly mash them with back of the spoon and add the required amount of salt and mix well. If the curry appears to be very dry, you can add one or two Tbsp of water. Let it remain for a couple of minutes more on the flame and then turn off the stove. Garnish with cilantro.

Another variation of potato curry

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