- Updated: October 29, 2020
Potato Masala, is an Indian dish made with potatoes, sautéed onions, and a tasty blend of spices. It is good for serving with dosa, puri, rice or for wraps.
Note:
Tsp = tablespoon
Chopped = chopped or cut into ½ cm pieces
How to make Potato Masala
1. Boil 3 – 4 cups water until reach rolling boil in a pot. Put potatoes and carrots (optional) into pot and boil for 5 minutes. Potatoes should not be mushy but fully cooked.
2. Strain the water and put the boiled potatoes and carrots aside. Keep the water used for boiling the potatoes.
3. Heat 1½ tsp oil in a pan. Add ½ tsp mustard seeds and ½ tsp fennel seeds
4. Stir and sauté on a low flame until the mustard seeds begin crackling,
5. Add ½ tsp urad dal and ½ tsp moong dal or chana dal and ¼ tablespoon black pepper powder (optional).
6. Sauté until the urad dal and moong dal turn golden.
7. Then add ¼ tsp finely chopped ginger and 1 tsp chopped green chili. Add a pinch of asafoetida (optional).
8. Sauté for about half a minute.
9. Next add 1 chopped onion and curry leaves.
10. Stir and sauté on a low to medium flame.
11. Sauté till the onions become translucent.
12. Then add and mix boiled potatoes, boiled carrots (optional) and chopped tomato (optional). Sprinkle some turmeric.
13. Then add ¼ to ½ cup of water from the water used to boil the potatoes.
14. Add salt and stir well.
15. Sauté on a low flame for 10 minutes.
16. Gently mash the potatoes, giving them a chunky texture.
17. Cover the pan with its lid and simmer on a low flame for 10 minutes. Stir the dish once or twice while it is simmering.
18. After switching off the flame, add 2 – 4 tbsp chopped coriander leaves.
19. Stir and close the lid.
20. Squeeze some lime or lemon juice (optional) into the dish.
21. Give a quick stir and serve potato masala dish hot or warm
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine inspiration: Indian
Ingredients
1½ tablespoon oil
1 medium to large size onion
2 large potatoes cut into 2 cm cubes
¼ tablespoon finely chopped ginger
¼ to ½ tablespoon turmeric
¼ tablespoon black pepper powder – optional
1 tablespoon chopped green chillies – optional
1 pinch asafoetida (hing) – optional
10 to 15 curry leaves
½ tablespoon mustard seeds
½ tablespoon cumin seeds or fennel seeds
½ tablespoon urad dal (split black beans)
½ tablespoon moong dal (split mung beans) or chana dal (split chickpeas)
1 small to medium carrot cut into 2 cm cubes – optional
1 tomato chopped – optional
1 to 2 cups water – to adjust as required
2 to 4 tablespoons chopped coriander leaves (cilantro leaves)
½ tablespoon salt – to adjust as required