Potato Masala Recipe - Stovetop & Instant Pot
Potato Masala, is an Indian dish made with yellow potatoes, sautéed onions, and a tasty blend of spices and fresh chilies.
Servings 4
Calories 242kcal
Ingredients
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- 1 teaspoon split urad dal optional
- 1 teaspoon chana dal (bengal gram) optional
- 2 green chilies finely chopped
- 1 stalk curry leaves
- 1 inch ginger minced
- a pinch asafoetida (hing) optional
- 1 large onion sliced thinly lengthwise (about 1 cup)
- ¼ teaspoon turmeric powder
- 3 medium yukon gold potato about 400 grams
- salt to taste
- juice of half lime
- 2 tablespoon fresh coriander leaves
Instructions
Stovetop Method:
- Firstly, boil the potatoes in a stovetop pressure cooker for 3-4 whistles with little water on medium heat and let the pressure release naturally. You can also boil potatoes in the Instant Pot. Or you can also cook them in a large pot until just tender, about 15 minutes, drain, and set aside.
- Once it is cooled, peel, dice and then roughly mash it. Don't mash it completely.
- Heat the Kadai, add oil, once it's hot add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.
- Then add green chilies, curry leaves, ginger, and asafetida and saute it for a few seconds.
- Now add onion, turmeric powder, salt and saute it for 2-3 minutes or till onions turn light brown.
- Then add boiled & mashed potato and mix it well, close the lid, and cook for 2 minutes. Turn off the flame.
- Lastly, add coriander leaves, squeeze lemon juice and, mix it well. Potato/Aloo Masala filling for Dosa recipe is ready to serve.
Instant Pot Method:
- Firstly Peel and dice the potatoes into ¾ -1 inch cubes. I used Yukun gold potatoes about 400 grams.
- Press SAUTE on Instant Pot. Add oil, Once hot, add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.
- Then add green chilies, curry leaves, ginger, asafetida and saute it for 30 secs.
- Now add onion, turmeric powder, salt and saute it for 2-3 minutes or till onions turn light brown.
- Add diced potatoes and along with ⅓ cup of water. Deglaze the pot i.e., Make sure to scrap any spice if sticking to the pot to avoid BURN alert.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.
- When the instant pot beeps, Do a QUICK RELEASE (QR).
- Remove lid away from you, sprinkle coriander leaves and lemon juice, Mix well.
- You can also roughly mash using potato masher according to your preference.
- Potato (Aloo) Masala curry is ready, serve with hot with Dosa, Poori, chapatis, & parathas.
Notes
Tips to make the Best Potato Masala
- Choose the right potatoes: Idaho potatoes, Yukon gold potatoes, and Russet potatoes are the best potatoes for making potato masala.
- Tempering with the spices: Make sure to include tempering ingredients like mustard seeds, cumin, urad dal, chana dal, curry leaves, green chilies, and ginger to get the restaurant-style flavor of the dish.
- Make it creamy: Adding little milk at the end adds creaminess and richness to the dish.
Variations
- Add vegetables: You can add other vegetables to the potato masala to make it more nutritious and flavorful. Some popular choices include peas, carrots, cauliflower, and bell peppers.
- Make it spicy: Add extra green chilies to make it extra spicy.
- Add protein: You can add a protein like crumbled or shredded paneer (Indian cottage cheese) or tofu to the dish.
- Add nuts: You can add roasted peanuts or cashews to add crunch and nutty flavor to the aloo masala.
Nutrition
Serving: 1cup | Calories: 242kcal | Carbohydrates: 27g | Protein: 3.8g | Fat: 14g | Cholesterol: 0mg | Sodium: 41mg | Potassium: 724mg | Fiber: 4.1g | Sugar: 4.5g | Vitamin A: 800IU | Vitamin C: 52.8mg | Calcium: 50mg | Iron: 2.3mg