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Potato masala in bowl with cilantro garnish.
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5 from 5 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish, Vegetable side
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 143kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 2 pounds potatoes (prefer waxy potatoes, like yellow Yukon gold potatoes or red potatoes).
  • 1 teaspoon avocado oil or any neutral oil (or any vegetable oil of choice)
  • 1 teaspoon black mustard seeds
  • ¼ teaspoon asafetida or hing (hing)
  • 2 teaspoons urad dal (uncooked)
  • 2 sprigs fresh curry leaves (Remove the leaves from the tough stems. You can chop them or leave them whole).
  • 1 large onion (finely chopped)
  • ½ teaspoon turmeric
  • 1-2 jalapeno peppers (or any fresh green chili peppers. Deseed if sensitive to heat, or use less).
  • 1 heaping tsp ginger garlic paste
  • Salt to taste
  • Juice of ½ lemon
  • 2 tablespoons cilantro (chopped)
US Customary - Metric

Instructions

  • 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.
  • 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 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.
  • 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