Potato Masala Recipe – Peanut, Sesame & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Potato Masala Recipe – Peanut, Sesame & Spice Blend

Introduction

There’s just something so comforting about a warm bowl of potato masala, isn’t there? It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This particular recipe is special – it’s not your everyday potato masala. We’re taking things up a notch with a wonderfully fragrant blend of roasted peanuts, sesame seeds, and poppy seeds. Trust me, it makes all the difference! It’s a little bit of extra effort, but the depth of flavour is absolutely worth it.

Why You’ll Love This Recipe

This potato masala is a flavour bomb! The unique spice blend creates a rich, nutty, and slightly tangy gravy that perfectly coats the tender potatoes. It’s relatively easy to make, even for beginner cooks, and it’s incredibly versatile. Plus, it’s a fantastic way to use up any leftover vegetables you might have. You’ll love how satisfying and flavorful this dish is – it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to create this delicious potato masala:

• 2 tbsp peanuts
• 2 tbsp sesame seeds
• 1 tsp poppy seeds (khus khus)
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds (saunf)
• 0.25 tsp fenugreek seeds (methi)
• 5 dried red chillies
• 2 tbsp dry coconut (copra)
• 0.5 cup water (for grinding masala)
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 medium onion, chopped
• 1 tsp ginger-garlic paste
• 2 medium potatoes, cubed
• 0.25 tsp turmeric powder (haldi)
• 0.25 tsp Kashmiri red chilli powder (for colour)
• 1.75 tsp salt (or to taste)
• 1.5 cup water (for cooking potatoes)
• 1 medium tomato, chopped
• 1 medium capsicum (bell pepper), chopped
• 0.25 tsp garam masala
• 2 tbsp fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! The star of this recipe is definitely the roasted spice blend. Roasting the peanuts, sesame, and poppy seeds really brings out their flavour. Don’t skip this step!

• Peanuts & Sesame: Use raw, unsalted peanuts and white sesame seeds for the best flavour.
• Poppy Seeds: These add a lovely nutty flavour and help thicken the gravy.
• Fennel & Fenugreek: These might seem unusual, but they add a wonderful depth and complexity to the masala. A little goes a long way with fenugreek, so don’t overdo it!
• Potatoes: I prefer using Yukon Gold or red potatoes as they hold their shape well during cooking. But any potato variety will work.
• Kashmiri Red Chilli Powder: This is for colour more than heat. If you want a spicier masala, add a pinch of regular red chilli powder too.
• Regional Variations: Spice levels vary hugely across India! Feel free to adjust the number of red chillies to your liking. Some regions also add a touch of amchur (dry mango powder) for tanginess.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the magic masala. In a dry pan, roast the peanuts, sesame seeds, poppy seeds, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, and dried red chillies over medium heat until fragrant and lightly browned. This usually takes about 3-5 minutes. Be careful not to burn them! Add the dry coconut and roast for another minute.
2. Let the roasted spices cool slightly, then transfer them to a blender. Add ½ cup of water and blend into a smooth paste. Set aside.
3. Now, let’s start the gravy. Heat 2 tbsp oil in a large pan or pot over medium heat. Once hot, add the mustard seeds. When they start to splutter, add a pinch of hing (asafoetida) and a few curry leaves.
4. Add the chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and sauté for another minute until fragrant.
5. Add the cubed potatoes, turmeric powder, Kashmiri red chilli powder, and salt. Sauté for about 3 minutes, ensuring the potatoes are well coated with the spices.
6. Pour in 1.5 cups of water, bring to a boil, cover the pan, and cook for about 6-8 minutes, or until the potatoes are tender but still holding their shape.
7. Add the chopped tomatoes and cook until they become mushy, about 5 minutes.
8. Now, it’s time to add the star – the masala paste! Mix it in well and sauté for 2 minutes, allowing the flavours to meld together.
9. Add the chopped capsicum and ½ cup of water. Adjust the salt to taste and simmer for another 8 minutes, or until the gravy has thickened to your desired consistency.
10. Finally, sprinkle with garam masala and fresh coriander leaves. Give it a good stir and serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the potatoes. Cook them in batches if necessary to ensure they brown nicely.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste as you go! Adjust the salt and spices to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Suitability: This recipe is naturally gluten-free.
• Spice Level Adjustments: For a milder flavour, reduce the number of red chillies. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations: My friend makes a fantastic Navratri version of this using singhara (water chestnut) flour instead of potatoes. It’s a great way to enjoy this flavourful dish during fasting periods!

Serving Suggestions

This potato masala is best served hot with roti, paratha, or rice. A side of raita (yogurt dip) and a simple salad complements it beautifully. It’s also delicious with a dollop of ghee on top!

Storage Instructions

Leftover potato masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

1. What type of potatoes work best for this potato masala? Yukon Gold or red potatoes are ideal as they hold their shape well. But honestly, any potato you have on hand will work!
2. Can I make the masala paste ahead of time? How should I store it? Absolutely! You can make the masala paste a day or two in advance. Store it in an airtight container in the refrigerator.
3. How can I adjust the spice level of this dish? Reduce or increase the number of red chillies. You can also add a pinch of cayenne pepper for extra heat.
4. Is this recipe suitable for those following a nut-free diet? Unfortunately, no, due to the peanuts. You could potentially substitute with sunflower seeds, but the flavour profile will be different.
5. What is the best way to prevent the potatoes from becoming mushy during cooking? Don’t overcook them! Check for tenderness after 6 minutes and adjust the cooking time accordingly. Also, avoid stirring the potatoes too vigorously.