Bangala Dumpa Kurma is a beloved potato curry that’s popular in Andhra Pradesh. The name comes from Telugu – ‘Bangala Dumpa’ means potato, and ‘Kurma’ refers to a specific style of curry. I learned this recipe from my neighbor, and it’s become my go-to comfort food. The potatoes are crispy on the outside, tender inside, and coated in a fragrant spice blend that’ll make your kitchen smell amazing.
About the Recipe
This recipe transforms everyday potatoes into something special. The secret lies in the unique spice blend – cardamom, cloves, and cinnamon work together to create deep flavor layers. The addition of milk at the end gives the curry a rich, smooth texture. It’s simple enough for weeknight cooking but special enough for guests.
Why You’ll Love This Recipe
You’ll love how the potatoes turn golden and crispy from frying, then soak up all the wonderful spices as they simmer. The curry sauce is rich without being heavy, and you can adjust the spice level to your taste. Best of all, it uses basic ingredients you probably already have in your kitchen. The cooking process is straightforward – if you can fry potatoes and stir a pot, you can make this dish.
Bangala Dumpa Kurma
Cooking Tips
– Cut potatoes in equal sizes for even cooking
– Don’t skip the frying step – it adds great texture
– Keep the heat medium-low when adding milk to prevent curdling
– Grind the masala ingredients as finely as possible
– Let the curry rest for 5 minutes before serving to allow flavors to blend
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Serve hot with rice or roti. Leftovers keep well in the fridge for 2 days – reheat gently with a splash of water. The flavors often taste even better the next day.
Similar Recipes
- Aloo Masala (North Indian Potato Curry)
- Jeera Aloo (Cumin Potatoes)
- Potato Kurma (Kerala Style)
Nutrient Benefits
Potatoes provide essential carbohydrates and vitamin C. The spice blend offers anti-inflammatory benefits from turmeric and metabolism-boosting properties from ginger. Fresh herbs like curry leaves and coriander add vitamins A and K, while milk provides calcium and protein.
Bangala Dumpa Kurma
Ingredients
- 3 to 4 Potatoes
- Oil for deep frying
- 1 sprig Curry Leaves
- 2 Onions (finely sliced)
- 1 Green Chilli (halved lengthwise)
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- Salt as per taste
- 1/4 cup Milk
- 2 tbsp Coriander Leaves (finely chopped)
For the Masala:
- 1 Green Cardamom
- 1 Clove
- 1/2 inch Cinnamon Stick
- 1/2 tsp Poppy Seeds (powdered)
- 1 tsp Coriander Seeds
- 1/2 inch Ginger (grated)
Instructions
- Wash and cut the potatoes into 1 inch cubes.
- Combine all the ingredients for the masala and grind to a fine consistency, with 2 to 3 tblsp of water.
- Heat oil for deep frying in a pan.
- Fry the potatoes over moderate heat till golden.
- Remove, drain and keep aside.
- Heat 2 tblsp of same oil in a frying pan.
- Add curry leaves, onions, and green chilli.
- Saute over moderate heat, till onions are golden.
- Add the potatoes, chilli powder, turmeric powder, salt and 1/2 cup of water.
- Cover pan and simmer for 10 minutes, till water is absorbed and potatoes are tender.
- Add milk and the ground masala.
- Simmer uncovered over low heat for another 5 minutes, till well blended.
- Garnish with coriander leaves.
- Serve hot with roti or rice.
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Frequently Asked Questions
Can I make this recipe without deep frying the potatoes?
Yes, you can shallow fry or air fry the potatoes instead. While deep frying gives the best texture, other methods work well too and use less oil.
How spicy is this curry?
The heat level is moderate. You can adjust it by changing the amount of green chilies and red chili powder to suit your taste.
Can I use coconut milk instead of regular milk?
Sure. Coconut milk will give a different but equally delicious flavor. Use the same amount as regular milk.
