Bangalore Aloo ka Bharta Recipe

Bangalore Aloo ka Bharta
South Indian Style Smashed Potatoes
Submitted By: Taz


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

  1. Heat olive oil in a large sauce pan over medium heat - Once oil is hot, add mustard seeds and fry until they pop
  2. Add onion, ginger, green chile, curry leaves, and turmeric to pan and sauté until onion softens and becomes translucent
  3. Add cubed potatoes along with 1 cup water and a little salt - Cover and bring to a boil
  4. 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)
  5. Add tamarind paste and salt to taste - Thoroughly combine
  6. 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)
  7. Adjust seasoning - Serve hot

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