Potato Masala Recipe

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.

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 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.

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.

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.

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.

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. 

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. 

Here are my few more potato recipes

📖 Recipe

Potato Masala Recipe

Uma Srinivas

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

Prep Time:8 mins

Cook Time:10 mins

Total Time:18 mins

Course :Side Dish

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free, Gluten free

Difficulty :Easy

Servings 5 People

Calories 155 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

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

Cook ModePrevent your screen from going dark

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.

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

Keyword Aloo masala, Potato Masala

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