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    Home » Recipes » Instant Pot Recipes

    Potato Masala Recipe

    Published: April 14, 2020 · Modified: April 7, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 5 Comments

    Jump to Recipe Card

    The secret to truly enjoying potato dishes does not have to be a deep-fried dish, but a simple one that blends the right amount of spices with top-notch tubers.

    Potato Masala a.k.a Aloo Masala is one such dish that will amaze you with its simplicity, aroma, and taste.

    A bowl of potato masala is on the table along with dosa this recipe
    Jump to:
    • How to make this recipe
    • Stove top method. 
    • Expert tips
    • 📖 Recipe
    • Comments

    Potatoes serve us in so many different ways as snacks, side dishes, main dish and even in soups and salads. So there are recipes of varying complexities when it comes to potatoes. I am sharing a rather simple one that you will want to try today.

    Since a lot of readers have asked for the Instant Pot version, I am sharing that too. This recipe is a time-tested one and is quite common all over the Indian subcontinent.

    The traditional way of preparing this is boiling the potatoes until they are softened and then sauteing them with other spices.

    With the Instant Pot, most of the process is simplified and also energy efficient. I usually prepare it the traditional way until recently when I tried it with the Instant Pot.

    The result was amazing and I could not point out any difference from the traditional version. Now I have a new one-pot aloo masala recipe! 

    What makes this simple dish even more attractive is the fact that it can be paired with several dishes. You could use it as a stuffing for masala dosa, or as a flavorful side dish for puri and phulka roti, or as filling for sandwiches, or as a side dish for jeera rice or garlic rice.

    I prepared this Potato Masala as a pairing for dosa along with Coconut Chutney. It is one of my family favorites when it comes to Dosa pairings. Regardless of what you pair it with, the great-tasting potato masala ought to start with top-notch, firm potatoes.

    How to make this recipe

    For this simple south Indian recipe using the Instant Pot, you can skip the traditional step of boiling the potatoes first and instead do it all in one pot!

    Press the saute button on the Instant Pot. Add a few teaspoons of vegetable oil and as it heats up, add the mustard seeds, urad dal and let them splutter.

    A bowl of food  with Potato and Masala

    Then add the onion, ginger, green chili, turmeric powder and curry leaves(optional). Stir and cook for 2 to 3 minutes until the onions soften.

    Add water to deglaze the pot. There should be no browned bits stuck at the bottom of the pot. Now, add the diced potatoes, and salt. Stir and close the lid.

    An instant pot filled with spices and potato

    Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position. 

    After the timer expires, use the ‘Quick release’ option to release the pressure.

    A bowl of food, with Potato and Masala

    Open the lid and you may mash the potatoes if you like. Mashing helps in absorbing any excess water from the dish. I only mash them half-way to leave some chunks.

    A bowl of food, with Potato and Masala

    Add chopped cilantro and mix well. If there's any excess water, you can continue to saute and stir for a few more minutes. Once done serve potato masala with dosa, puri, and paratha or with rice and dal.

    Stove top method. 

    For this method, you would first cook the potatoes in a traditional pressure cooker before staring with the spices.

    I prefer to cook potatoes until 5 to 6 whistles or until they're soft. Once the potatoes are boiled and peeled, you start with the procedure for adding the spices. 

    In a round cast iron pan/Kadai, add 1 tablespoon oil. Once the oil heats up, add mustard seeds,  urad dal and fry them until the dal turns golden brown.

    Now, add green chilies, grated ginger, curry leaves and fry it for about 30 secs and add onion, turmeric powder, salt and fry it for 2-3 minutes or until the onions turn soft.

    Add the boiled & mashed potatoes and mix them well. Close the lid and continue to cook for 2 minutes. Now sprinkle the chopped coriander leaves, and mix well. Potato Masala is ready! 

    Expert tips

    • This potato masala can be stored for up to a week in an airtight container. Try preparing a big batch and pair it with everything that I have mentioned here. I hope you find this recipe as versatile as I felt it be. 
    • You can always make it spicier based on how you choose to pair it. Paring it with steamed rice dishes will usually need more chilis. 
    • The pairing options for Potato Masala are numerous like I just pointed out. A curry masala such as this is best served when it is hot.
    • Not that it loses any taste when it is cold, but the flavors from supporting spices are enjoyed best when it is still hot.
    • Generally, red or white potatoes will do good for this recipe but be sure to buy potatoes that are firm with smooth, unbruised skins.
    • Storing them in a cool, dry, and dark place will generally bring the best results. 
    An instant pot is filled with potato masala and masher is inserted

    Here are my few more potato recipes

    Spicy Potatoes

    Aloo Matar 

    Aloo biryani

    Dum aloo or potato curry

    Potato and corn soup

    Instant pot Potato sambar

    📖 Recipe

    An instant pot is filled with potato masala and masher is inserted

    Potato Masala Recipe

    Uma Raghupathi
    Potato Masala a.k.a an Aloo Masala is one such dish that will amaze you with its simplicity, aroma, and taste.
    5 from 3 votes
    Print Recipe Share by Email
    Prep Time:8 minutes mins
    Cook Time:10 minutes mins
    Total Time:18 minutes mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Vegan
    Allergen :Dairy free, Gluten free
    Difficulty :Easy
    Servings 5 People
    Calories 155 kcal

    Equipment

    • Instant Pot

    Process Shot

    Check above for step-by-step pictures (most of my recipes include pictures)

    Ingredients
      

    • 4 russet potatoes
    • 2 teaspoon Cooking Oil
    • 1 onion
    • 1 green chili
    • 3 teaspoon grated ginger
    • 1 teaspoon mustard seeds
    • 1 teaspoon urad dal - split black gram
    • ¼ teaspoon turmeric powder
    • 1 strand curry leaves - optional
    • Salt to taste
    • 2 tbsp cilantro chopped - optional
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    Instructions
     

    • Press the saute button on the Instant Pot. Add oil when oil hot add the mustard seeds, urad dal and let them splutter.
    • Then add the onion, ginger, green chili, turmeric powder and curry leaves(optional). Stir and cook for 2 to 3 minutes until the onions soften.
    • Add water and deglaze the pot. There should be no browned bits stuck at the bottom of the pot.
    • Add the diced potatoes, and salt. Stir and close the lid.
    • Press the manual or pressure cook button and cook on high pressure for 5 minutes, with the pressure valve in the sealing position. After the 5 mins, Quick releases the pressure.
    • Open the lid and you may mash the potatoes if you like. I only mashed half the potatoes. (if there is more water it will absorb when you mash the potatoes)
    • Add the cilantro and mix. If there's any excess water, you can press the saute and stir for a few minutes.
    • Serve potato masala with dosa, puri, and paratha or with rice and dal.

    Stovetop Directions:

    • I prefer to cook potatoes until 5 to 6 whistles or until they're soft. Once the potatoes are boiled and peeled, you start with the procedure for adding the spices.
    • In a round cast iron pan/Kadai, add 1 tablespoon oil. Once the oil heats up, add mustard seeds, urad dal and fry them until the dal turns golden brown.
    • Now, add green chilies, grated ginger, curry leaves and fry it for about 30 secs and add onion, turmeric powder, salt and fry it for 2-3 minutes or until the onions turn soft.
    • Add the boiled & mashed potatoes and mix them well. Close the lid and continue to cook for 2 minutes. Now sprinkle the chopped coriander leaves, and mix well.
    • Potato Masala is ready!

    Notes

    • This potato masala can be stored for up to a week in an airtight container. Try preparing a big batch and pair it with everything that I have mentioned here. I hope you find this recipe as versatile as I felt it be. 
    • You can always make it spicier based on how you choose to pair it. Paring it with steamed rice dishes will usually need more chilis. 
    • The pairing options for Potato Masala are numerous like I just pointed out. A curry masala such as this is best served when it is hot.
    • Not that it loses any taste when it is cold, but the flavors from supporting spices are enjoyed best when it is still hot.
    • Generally, red or white potatoes will do good for this recipe but be sure to buy potatoes that are firm with smooth, unbruised skins.
    • Storing them in a cool, dry, and dark place will generally bring the best results. 
    Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 155kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 775mg | Fiber: 3g | Sugar: 3g | Vitamin C: 13mg | Calcium: 32mg | Iron: 2mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!

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    A bowl of potato and cup of chutney

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      Recipe Rating




    1. Cheese Curd In Paradise

      April 15, 2020 at 8:17 pm

      What a beautiful and simple dish- I love all the spices and flavors in this dish! I have not made this at home before, but can't wait to try.5 stars

      Reply
    2. Choclette

      April 15, 2020 at 5:22 pm

      Adore curried potatoes and your version looks so delicious. I'm really hungry as it's now dinner time for us, but I haven't started cooking yet. Just wish I had some potatoes in the house so I could make this. Not sure anything else will do now.5 stars

      Reply
      • Uma Raghupathi

        April 15, 2020 at 8:24 pm

        Thank you 😊 hope you will make this soon.

        Reply
    3. Ramona

      April 14, 2020 at 10:27 pm

      I love this recipe and I should be making it soon. I will make some dosa as I really love it with some really spicy coconut sambal. I will give this a go on traditional way as it sounds absolutely divine. I cannot wait to make it now. Mmmm, I am really hungry now!5 stars

      Reply
    4. Courtney

      April 14, 2020 at 7:21 pm

      This sounds so delicious! I have an Instant Pot but don't use it much. This recipe makes me want to pull out and make these potatoes.

      Reply

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