Aloo curry 😍 Bangala dhumpa curry, Potato curry

Here is a simple, foolproof recipe for a (Potato-Tomato Curry).
​Simple Aloo Curry Recipe
​Prep time: 10 mins
​Cook time: 20 mins
​Serves: 2-3
​Ingredients
​The Base:
​Potatoes: 3-4 medium (peeled)
​Tomatoes: 2 medium (finely chopped or pureed)
​Onion: 3 small(finely chopped)
​Ginger-Garlic: 1 tsp paste or finely grated
​Green Chillies: 1-2 chopped

​The Spices:
​Turmeric Powder: 1/2 tsp
​Red Chilli Powder: 2 tsp (adjust to heat preference)
​Coriander Powder: 1.5 tsp
​Garam Masala: 1/2 tsp
​Salt: To taste

​Garnish & Cooking:
​Oil: 4 tbsp
​Fresh Coriander: A handful, chopped
​Water: 1.5 to 2 cups

​Instructions
​Tempering: Heat oil in a pan or kadhai.
​Sauté Aromatics: Add the onions and sauté until translucent. Add the ginger-garlic paste and green chillies; sauté for another minute until the raw smell disappears.
​Cook Tomatoes: Add the tomatoes and a little salt. Cook on medium heat until the tomatoes turn soft and mushy, and you see oil starting to separate from the sides.
​Add Spices: Turn the heat to low. Add turmeric, red chilli powder, and coriander powder. Stir for 30 seconds (add a splash of water if the spices look like they might burn).
​Simmer: Add the crumbled potatoes. Mix well so the spices coat the potato chunks. Pour in the water and stir.
​Tip: Mash a few small pieces of potato against the side of the pan with your spoon—this helps thicken the gravy naturally.
​Cook: Cover the pan and let it simmer on low-medium heat for about 5–8 minutes to let the flavors meld.
​Finishing Touch: Sprinkle garam masala and fresh coriander leaves. Give it a final mix and turn off the heat.
​Serving Suggestions
​Classic Breakfast: Serve hot with Puri and a side of pickle.
​Simple Lunch: Pair with Jeera Rice or plain steamed rice.