Potato Masala Recipe – Authentic Indian Potato & Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Potato Masala Recipe – Authentic Indian Potato & Chickpea Curry

Hey everyone! If you’re anything like me, a simple potato dish can truly hit the spot. And this Potato Masala? It’s more than just simple – it’s a comforting, flavourful hug in a bowl. I remember first making this when I was craving something warm and satisfying, and it’s been a family favourite ever since. It’s a classic Indian potato and chickpea curry that’s surprisingly easy to make, even on a busy weeknight. Let’s get cooking!

Why You’ll Love This Recipe

This Potato Masala is a winner for so many reasons. It’s quick, taking only about 20 minutes to cook, and requires minimal prep time (around 10 minutes!). The combination of soft potatoes, a subtly spiced gravy, and that lovely tempering (or tadka as we call it in India) is just divine. Plus, it’s a fantastic way to use up potatoes you might already have!

Ingredients

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

• 3 big Potatoes
• 1 Onion, finely sliced
• 2 Green chillies, finely chopped
• 1-inch Ginger, finely chopped
• ½ tbsp Turmeric powder (about 2 grams)
• 1 tbsp Mustard seeds (about 7 grams)
• 2 dry Red chilies
• 1 tbsp Bengal gram (Chana dal) (about 8 grams)
• 1 tbsp Cumin seeds (about 5 grams)
• 1 sprig Curry leaves
• 1 tbsp Chickpea flour (Besan) (about 8 grams)
• 4 tbsp Water
• 3 sprigs fresh Coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Potatoes: Choosing the Right Variety

I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well while still getting beautifully soft. Avoid waxy potatoes like new potatoes, as they won’t mash as nicely. About 600-700 grams of potatoes should do the trick.

Chickpea Flour (Besan): The Key to Gravy

Chickpea flour is what gives this masala its lovely, slightly nutty flavour and helps thicken the gravy. Don’t skip it! You can find it in most Indian grocery stores or online.

Spices: Understanding the Tempering (Tadka)

The tadka is the heart and soul of many Indian dishes. It’s where the magic happens! Mustard seeds, cumin, and curry leaves create a fragrant base that infuses the whole dish with flavour.

Regional Variations in Spice Levels

Spice levels vary hugely across India! This recipe is for a mild-medium spice level. Feel free to adjust the green chilies and red chilies to your liking.

Oil: Selecting the Best Oil for Frying & Tempering

Traditionally, we use mustard oil for tempering in many parts of India, especially in the North. However, vegetable oil or sunflower oil work perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the potatoes ready. Peel and cube the potatoes, then boil them in a pressure cooker with 3 cups of water for 2 whistles. Once the pressure releases naturally, drain and set aside.
2. Now, for the tadka! Heat about 2-3 tablespoons of oil in a skillet over medium heat. Add the mustard seeds. Once they start to splutter, add the cumin seeds, chana dal, dry red chilies, and curry leaves. Let them sizzle until fragrant – this usually takes about 30-60 seconds.
3. Add the sliced onions, chopped ginger, and green chilies to the skillet. Sauté until the onions turn translucent and slightly golden brown.
4. Stir in the turmeric powder and cook for another 30 seconds. Then, add the boiled potatoes and about half a cup of the potato cooking water.
5. Gently mash about half of the potatoes with the back of a spoon to create a creamy texture. This is where the magic happens!
6. Add the salt and chickpea flour mixture. Stir well to combine and simmer for 2-3 minutes, or until the gravy thickens to a nice, thin consistency. Add more potato water if it gets too thick.
7. Finally, garnish with fresh coriander leaves and serve warm.

Expert Tips

• Don’t overcrowd the skillet when tempering the spices. This will lower the oil temperature and prevent them from spluttering properly.
• If you don’t have a pressure cooker, you can boil the potatoes in a pot on the stovetop. It will take about 15-20 minutes.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

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

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

Adjust the number of green chilies and red chilies to control the spice level. For a milder flavour, remove the seeds from the green chilies.

Festival Adaptations (Navratri, Vrat)

During Navratri or Vrat (fasting periods), you can skip the chickpea flour and use singhara flour (water chestnut flour) instead.

Serving Suggestions

Potato Masala is fantastic on its own, but even better with…

• Roti or chapati (Indian flatbreads)
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

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.

FAQs

Let’s answer some common questions!

What type of potatoes work best for this potato masala?

Yukon Gold or red potatoes are ideal. They hold their shape well and get beautifully soft.

Can I make this potato masala ahead of time?

Yes, you can! It actually tastes even better the next day as the flavours meld together.

How can I adjust the spice level of this dish?

Adjust the number of green chilies and red chilies. Removing the seeds from the green chilies will also reduce the heat.

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

Absolutely! Just boil the potatoes in a pot on the stovetop until tender.

What can I serve with this potato masala for a complete meal?

Roti, chapati, rice, raita, and a simple salad are all great options.

Can I freeze leftover potato masala?

While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!