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+ servings
An instant pot is filled with potato masala and masher is inserted
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5 from 3 votes

Potato Masala Recipe

Potato Masala a.k.a an Aloo Masala is one such dish that will amaze you with its simplicity, aroma, and taste.
Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 5 People
Calories: 155kcal



  • 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


  • 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!


  • 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.


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