Bangalore Aloo ka Bharta Recipe
Bangalore Aloo ka Bharta
South Indian Style Smashed Potatoes
Submitted By: Taz
Ingredients:
1 ½ lbs Yukon Gold Potatoes (Aloo) - peeled and cut into ½ inch cubes
1 Medium Onion (Pyaz) - diced
1 inch piece Fresh Ginger (Adrak) - grated into a paste
2 Fresh Green Chiles (Hari Mirch) - seeded and minced
2 Tbs Olive Oil (Zetoon ka Tel)
10 Fresh Curry Leaves (Kaddi Patta)
1 Tbs Tamarind Paste (Imli)
1 tsp Black Mustard Seeds (Rai)
¼ tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste
Preparation:
- Heat olive oil in a large sauce pan over medium heat - Once oil is hot, add mustard seeds and fry until they pop
- Add onion, ginger, green chile, curry leaves, and turmeric to pan and sauté until onion softens and becomes translucent
- Add cubed potatoes along with 1 cup water and a little salt - Cover and bring to a boil
- Allow Potatoes to boil until they are tender and beginning to break apart (there should be very little water left in the pan when potatoes are cooked - Add water as necessary to keep from scorching and burning)
- Add tamarind paste and salt to taste - Thoroughly combine
- Remove from heat and mash potatoes with a potato masher or the back of a large spoon until relatively smooth (lumps are no issue - just mash to the consistency you prefer)
- Adjust seasoning - Serve hot
