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Aloo Masala

Linda M. Harris
Aloo Masala is a vibrant and flavorful Indian dish made from boiled potatoes cooked with a mix of aromatic spices.
This dish is simple to make, yet deeply satisfying, offering the perfect balance of warmth, heat, and earthiness.
It can be enjoyed as a side dish with flatbreads like roti or paratha, or paired with rice.
Perfect for any meal of the day, Aloo Masala is sure to please your taste buds with every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Indian, Vegetarian
Servings 4 Servings
Calories 180 kcal

Equipment

  • 1 Medium Pot (for boiling potatoes)
  • 1 Large Skillet or Pan (for tempering and cooking)
  • 1 Cutting Board
  • 1 Knife
  • 1 Stirring Spoon
  • 1 ladle (optional, for serving)

Ingredients
  

  • 4-5 Medium Potatoes peeled and cubed
  • 2 tablespoons Oil or Ghee
  • 1 teaspoon Cumin seeds Jeera
  • 1/2 teaspoon Turmeric powder Haldi
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Red chili powder
  • 1/2 teaspoon Garam masala
  • Salt to taste
  • 1/4 cup Fresh coriander leaves chopped (for garnish)
  • 1- inch piece Ginger finely chopped
  • 1-2 Green chilies chopped (optional, adjust to heat preference)
  • 1/2 cup Frozen or Fresh Peas optional
  • 1 large Tomato finely chopped (optional)
  • 1 tablespoon Lemon juice optional

Instructions
 

  • Boil the Potatoes: Wash and peel the potatoes.
    Cut them into medium-sized cubes and place them in a medium pot. Cover with water, add a pinch of salt, and bring it to a boil.
    Cook for 10-12 minutes or until tender, then drain the water and set the potatoes aside.
  • Tempering Spices: Heat 2 tablespoons of oil or ghee in a large skillet over medium heat.
    Add cumin seeds and allow them to splutter.
    Add the chopped ginger and green chilies (if using) and sauté for 1 minute until aromatic.
  • Adding Ground Spices: Stir in the turmeric powder, coriander powder, and red chili powder.
    Sauté for a minute to allow the spices to bloom and release their fragrance.
  • Cooking the Potatoes: Add the boiled potatoes to the skillet, gently tossing them in the spice mixture.
    Mash a few potatoes slightly to create a thicker texture.
    If desired, add peas and chopped tomatoes, stirring well to combine.
  • Final Flavoring: Sprinkle garam masala and add salt to taste.
    Stir the potatoes in the spices and cook for 5-7 minutes.
    Garnish with chopped coriander leaves and a squeeze of lemon juice.
  • Serve: Serve hot with roti, paratha, or rice for a complete meal.

Notes

  • Customizing Spice Levels: Feel free to adjust the amount of red chili powder and green chilies to suit your taste. If you prefer a milder version, reduce the chili.
  • Additional Vegetables: You can add peas, carrots, or even cauliflower to make the dish more hearty and colorful.
  • Tomatoes: Adding tomatoes helps balance the spices with a subtle tang, but it’s optional if you prefer a dry version of Aloo Masala.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dish for up to 1 month.
Keyword Aloo Masala