Aaloo Tondak Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are tender. Peel and cut them into cubes.
• STEP 2.In a pan, heat oil and add mustard seeds. Let them splutter.
• STEP 3.Add curry leaves, chopped onions, and green chilies. Saute until the onions turn golden brown.
• STEP 4.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 5.Add the boiled potato cubes and grated coconut. Mix gently to coat the potatoes with the spices.
• STEP 6.Cover and cook for 5-7 minutes on low heat, stirring occasionally.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Boil the potatoes until they are just cooked and not mushy.
• You can adjust the spice level according to your taste.
• For a creamier texture, you can add a tablespoon of yogurt or coconut milk.

Storage and Serving

• Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving.
• Serve hot with steamed rice or roti.
• Garnish with fresh coriander leaves for added freshness.