This versatile, simple but lip-smackingly delicious potato masala can be stuffed into a dosa, scooped up with a poori or roti, or served as a side with rice and dal.
Few foods match up to the utter simplicity and deliciousness of a classic Indian potato masala, with a tempering of mustard seeds and a touch of ginger, garlic and turmeric.
The potatoes, cooked to the point where they mash easily, acquire a crispy, golden char at the bottom of the pan. Squirt on a dash of lemon juice and you have the tastiest food on the planet, all vegan.
Despite the name, there is not much masala in a potato masala. In fact, if you like gently spiced food, this is a dish for you.
Table of Contents
Why you will love this potato masala
- Versatile recipe. This masala can be used at nearly any meal, with nearly any side. It is what you will find stuffed in a dosa at an Indian restaurant. You can also serve it with a flatbread like poori or roti or with rice and dal.
- Easy recipe. This aloo masala is an utterly simple and even foolproof recipe. It’s probably one of the first dishes most aspiring Indian cooks learn to make, probably because it’s nearly impossible to mess it up.
- Crowd-pleaser. Everyone loves potatoes, including those avowed veggie-haters. Even kids can’t say no to these. This aloo masala dish was one of my son Jay’s favorites, and I would often catch him scooping up the potatoes from the skillet and stuffing them into his mouth.
- Delicious. You really don’t need to emphasize that potatoes are delicious, but cooked this way they are especially so.
- Soy-free, nut-free and gluten-free recipe.
Ingredients
- Potatoes. Yellow or yukon gold potatoes or red potatoes work best in this recipe. You can use russets at a pinch, or a mix. It is key to cook the potatoes until they are very tender before you add them to the skillet.
- Vegetable oil of choice. Pick anything you use in your everyday cooking, from coconut oil to avocado oil, sunflower oil, grape seed oil and peanut oil.
- Mustard seeds. Mustard seeds and potatoes are a delicious pairing (much like cumin seeds and potatoes are in Jeera Aloo).
- Asafetida (hing, optional). Asafetida helps make potatoes easier to digest and it tastes amazing here. Skip it if you don’t have it or can’t source it.
- Urad dal or black gram dal. Urad dal adds some nice crunch to the potatoes.
- Fresh green chili peppers, like jalapeno or serrano. Green peppers are a wonderful combination with potatoes, adding a freshness and welcome spice to the bland potatoes.
- Fresh curry leaves. These add wonderful flavor. Chop them up if you like; I leave them whole. Some fish out the curry leaves but I love eating them because they have tons of flavor.
- Onions
- Turmeric. Turmeric not only adds more healthfulness to the potato masala recipe, it also gives the dish its signature yellow hue.
- Ginger-garlic paste
- Lemon
- Cilantro, for garnish.
How to make potato masala
Heat oil in wok or skillet over medium-high heat. Add the mustard seeds and asafetida to the oil and wait for the mustard seeds to sputter.
Stir in the urad dal and saute a few seconds until it just begins to change color.
Add the onions, curry leaves, chopped green chili peppers and turmeric to the wok.
Add a generous pinch of salt and saute the onions until soft and just beginning to brown. Stir in the ginger garlic paste and saute for a minute to let it cook.
Stir in the cooked potatoes and mix well. Let the potatoes cook over medium-high heat for a few minutes, stirring every couple of minutes, so the potatoes at the bottom get lightly charred. This adds great flavor and some crunch.
Stir in the lemon juice followed by the cilantro. Mix and turn off heat. Serve hot.
Top tip
Boil the potatoes until fork-tender, then let them cool. Use a knife to cut them in a dice or, for a more traditional-style preparation, use your fingers to crumble the potatoes into smaller bits, but don’t mash them with a fork or masher. You want some texture.
Serving suggestions
Storage instructions
- Refrigerate: Store the aloo masala in the fridge in an airtight container for up to four days.
- Freeze: Freeze the potato masala for up to four months in a freezer-safe container.
- Reheat: Reheat on stovetop or in the microwave until warmed through.
More delicious Indian potato recipes
If you make this recipe, be sure to leave a comment and a star rating below. Or tag us on Instagram #HolyCowVegan.
Potato Masala (Aloo Masala)
This versatile, simple but lip-smackingly delicious potato masala can be stuffed into a dosa, scooped up with a poori or roti, or served as a side with rice and dal.
Servings: 6 servings
Calories: 143kcal
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Instructions
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Cook the potatoes in boiling water until very tender. A toothpick or a fork pierced in the middle should go cleanly through. Chop the potatoes roughly or crumble them into smaller pieces with your fingers. Don’t mash them with a fork or masher–you want some texture.
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Heat oil in wok or skillet over medium-high heat. Add the mustard seeds and asafetida to the oil and wait for the mustard seeds to sputter.
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Stir in the urad dal and saute a few seconds until it just begins to change color.
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Add the onions, curry leaves, chopped green chili peppers and turmeric to the wok.
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Add a generous pinch of salt and saute the onions until soft and just beginning to brown. Stir in the ginger garlic paste and saute for a minute to let it cook.
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Stir in the potatoes and mix well. Let the potatoes cook over medium-high heat for a few minutes, stirring every couple of minutes, so the potatoes at the bottom get lightly charred. This adds great flavor and some crunch. Check salt and add more as needed.
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Stir in the lemon juice followed by the cilantro. Mix and turn off heat. Serve hot.
Nutrition
Calories: 143kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Potassium: 688mg | Fiber: 4g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 48mg | Calcium: 30mg | Iron: 2mg
