Spicy Potato Masala Recipe – Authentic Indian Potato Curry

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Masala Recipe – Authentic Indian Potato Curry

Hey everyone! If you’re anything like me, a comforting bowl of aloo masala (potato curry) is a total mood booster. This spicy potato masala is a family favorite – I first made it when I was just starting to experiment in the kitchen, and it’s been a go-to ever since. It’s simple, flavorful, and perfect with everything from warm chapati to fluffy jeera rice. Let’s get cooking!

Servings: 4
Cooking Time: 25 minutes
Preparation Time: 10 minutes
Difficulty: Easy

Why You’ll Love This Recipe

This isn’t just any potato curry. It’s a vibrant, flavorful dish packed with aromatic spices. It’s quick enough for a weeknight meal, but delicious enough to impress guests. Plus, it’s super versatile – you can adjust the spice level to your liking and easily adapt it for different dietary needs. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this magic:

• 2 boiled potatoes
• 2 tomatoes
• 1 inch ginger
• 3 tsp coriander seeds
• 0.5 tsp cumin seeds (for grinding) + 0.5 tsp cumin seeds (for tempering)
• 2 tsp red chili powder
• 0.5 tsp turmeric powder
• Salt as needed
• 2 tbsp coriander leaves, chopped
• 1 cup water
• 4 tsp oil

Ingredient Notes

A few little things that make a big difference!

• Fresh Ginger: Seriously, use fresh ginger! It adds a brightness that powdered ginger just can’t match. I always keep a piece in the freezer for convenience.
• Chili Powder: The type of chili powder you use will impact the flavor and heat. Kashmiri chili powder gives a beautiful color and mild heat, while regular chili powder packs more punch. Feel free to experiment!
• Potato Varieties: In North India, we often use Yukon Gold potatoes for their creamy texture. But honestly, any waxy potato like red potatoes will work beautifully. Avoid floury potatoes like Russets, as they can fall apart too easily.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil your potatoes in a pressure cooker for about 4 whistles. Once cooled, peel and roughly mash them. Don’t overmash – a little texture is good!
2. Now, let’s make the spice paste. Grind the tomatoes, ginger, coriander seeds, and ½ tsp cumin seeds into a smooth paste. A little water can help if needed.
3. Heat the oil in a pan over medium heat. Add ½ tsp cumin seeds and let them crackle – this is where the aroma starts to build!
4. Add the tomato paste and sauté for about 2 minutes, stirring often, until it starts to thicken.
5. Mix in the turmeric powder, red chili powder, and salt. Cook for another minute or two until everything is fragrant and well combined. You’ll know it’s ready when the oil starts to separate.
6. Add the mashed potatoes and 1 cup of water. Stir well to combine, making sure everything is nicely coated in the spice mixture.
7. Bring to a simmer and cook for 5-7 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
8. If the gravy is too thick, add a little extra water to reach your desired consistency.
9. Finally, garnish with fresh coriander leaves.

Expert Tips

• Don’t skip the tempering step with cumin seeds – it adds a lovely depth of flavor.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• With Peas: My friend, Priya, always adds a handful of frozen peas towards the end of cooking. It adds a lovely sweetness and texture.
• Adding Cauliflower: For extra veggies, throw in some cauliflower florets along with the potatoes.
• Garlic Boost: A clove or two of minced garlic added with the cumin seeds takes the flavor up a notch.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use Kashmiri chili powder and reduce the amount to 1 tsp.
• Medium: Use 2 tsp of regular chili powder.
• Hot: Add a pinch of cayenne pepper or use a hotter variety of chili powder.

Festival Adaptations (Navratri, Fasting-Friendly Version)

During Navratri, you can make a fasting-friendly version by skipping the onions and garlic and using sendha namak (rock salt) instead of regular salt.

Serving Suggestions

This spicy potato masala is incredibly versatile! Here are a few of my favorite ways to serve it:

• With warm chapati or roti
• Alongside fluffy jeera rice (cumin rice)
• Paired with poori (deep-fried bread)
• As a side dish with dal (lentils)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of potatoes work best for this masala?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well and give the best texture.

Can I make this potato masala ahead of time?

Yes! The flavors actually develop even more overnight. Just reheat gently before serving.

How can I adjust the spice level to my preference?

Adjust the amount of chili powder used, or add a pinch of cayenne pepper for extra heat.

What is the best way to grind the spices for the smoothest paste?

A high-powered blender or food processor works best. Add a little water if needed to help it blend.

Can I use a different type of oil for this recipe?

Absolutely! Sunflower oil, vegetable oil, or even avocado oil will work well.

Is it possible to make this recipe without a pressure cooker?

Yes, you can boil the potatoes in a pot on the stovetop until tender. It will take about 15-20 minutes.

Enjoy this delicious and comforting spicy potato masala! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!