Potato Masala is a thin gravy-based side dish made with mashed potatoes and very few Indian spices. This creamy and comforting side dish is often served with Pooris. Poori and potato masala or aloo masala curry is my family favorite weekend brunch or breakfast recipe.
In the process of editing my old recipes, I came across my Multigrain Pooris Recipe. In that post, I had mentioned I will be sharing potato masala a.k.a aloo masala recipe soon. But somehow, I forgot to post it. Maybe it just skipped my mind. Better late than never…. right?? So here I am with a super easy potato masala curry, which tastes just like hotel recipe and kids will love it for sure.
Kheer, Poori aur Aloo ka Salan
At mom’s house, Sunday means aloo puri or bread with sweet scrambled eggs in breakfast. We… me, my lil sis and dad use to help mom in rolling and frying the pooris. Mom also makes her special sooji ki kheer to go with pooris. The combo of kheer, poori and aloo ka salan is totally droolsome.
Variations in making Aloo Masala
Every family has got its own recipe of aloo masala. The recipe I am sharing with you is quite simple and you can play around with ingredients to create your own variation.
- You can add carrot cubes, green peas and tomato pieces too.
- I sometimes mash the potatoes completely and add to the gravy.
- To enhance the flavour, you can add 2-3 tbsp. of fresh coconut milk.
- I have added chickpea flour paste to give nice and creamy texture to the recipe. You can easily skip adding chickpea flour, if you don’t have it at home.
Course: Side Dish Cuisine: Indian Cook Time: 20 Minutes Servings: 4 People Calories: 195 Cal
Author: Lubna Karim
- 3 big Potatoes
- 1 Onion, finely sliced
- 2 Green chillies, finely chopped
- 1-inch Ginger, finely chopped
- ½ tbsp. Turmeric powder
- ½ tbsp. Mustard seeds
- 2 dry Red chilies
- ½ tbsp. Bengal gram | Chana dal
- ½ tbsp. Cumin seeds
- 1 sprig Curry leaves
- 1 tbsp. Chickpea flour | Besan
- 4 tbsp. Water
- 3 sprigs fresh Coriander leaves, chopped
How to make Potato Masala
- Mix water and chickpea flour in a bowl and keep aside.
- Thoroughly wash and peel the potatoes. Cut into cubes and add them to pressure cooker. Add 3 cups of water and pressure cook for 2 whistles on high flame. Wait till pressure settles.
- In the meantime, in a skillet, add oil and fry mustard seeds, cumin seeds, bengal gram, curry leaves and dry red chillies. Fry on medium flame till curry leaves start to change color.
- Now add finely sliced onions, chopped ginger and green chillies. When the onions start to turn translucent add turmeric powder.
- Fry for a minute and add boiled potato pieces along with the water (you can use the water in which we pressure cooked potato pieces).
- Mix well and add salt. Cook on low flame for 2 minutes. Using the backside of the spoon, mash half of the potato pieces. Mix well. If required add ½ cup of water and above (refer step one) made chickpea flour paste. Stir well and adjust to your desired consistency.
- (Actual consistency of potato masala is thin but not runny, so adjust accordingly)
- Sprinkle freshly chopped coriander leaves and turn off the flame.
- Serving Suggestion: Serve warm with piping hot poori or chapati or roti.
- Add love to make Potato Masala taste ‘Yummy’.