Spicy Potato Recipe – Authentic Indian Aloo Masala with Pomegranate & Sesame

Last Updated on 4 months by Neha Deshmukh

Spicy Potato Recipe – Authentic Indian Aloo Masala with Pomegranate & Sesame

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Aloo Masala. It’s a spicy potato dish that’s bursting with flavour, and the little pops of pomegranate and crunch of sesame seeds just take it over the top. I first made this when I was trying to recreate my grandmother’s version, and honestly, it’s been a hit ever since! It’s surprisingly easy to make, and perfect for a weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

This Aloo Masala isn’t just any potato dish. It’s a beautiful balance of spicy, tangy, and slightly sweet. The potatoes are perfectly coated in a vibrant masala, and the pomegranate seeds add a lovely freshness. Plus, it comes together pretty quickly – ready in under 30 minutes! It’s a guaranteed crowd-pleaser, and a fantastic way to experience authentic Indian flavours.

Ingredients

Here’s what you’ll need to make this delicious Aloo Masala:

• 500g Potatoes, cubed
• 2 Tbsp Ghee (approximately 30ml)
• 1 tsp Cumin Seeds
• 1 tsp Ginger, chopped
• 1-2 Green Chillies, chopped (adjust to your spice preference!)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Red Chilli Powder
• 1 tsp Amchoor Powder (dry mango powder)
• 1-2 tsp Toasted Sesame Seeds
• 2-3 Tbsp Pomegranate Arils
• 2-3 Tbsp Coriander Leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Ghee: Don’t skip the ghee! It adds a richness and flavour that you just can’t get with oil. It’s traditional in Indian cooking, and really elevates the dish.
• Amchoor Powder: This is a game-changer. Amchoor powder gives the Aloo Masala a lovely tangy flavour. It’s made from dried unripe mangoes, and you can find it at most Indian grocery stores.
• Spice Levels: Spice levels in India vary so much from region to region. My family likes a good kick, but feel free to adjust the green chillies and red chilli powder to your liking. Some people even add a pinch of cayenne pepper for extra heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a pan over medium heat. Once it’s hot, add the cumin seeds. Let them sizzle for a few seconds until they start to pop – that’s when you know they’re ready.
2. Add the chopped green chillies and ginger to the pan. Sauté for about a minute, until fragrant.
3. Now, add the cumin powder, coriander powder, and red chilli powder. Mix well, and cook for another 30 seconds. Be careful not to burn the spices!
4. Pour in 3-4 tablespoons of water to prevent the spices from burning. Stir in the amchoor powder.
5. Add the boiled, cubed potatoes to the pan. Gently coat them with the masala, making sure every piece is covered. Cook for 2-3 minutes, stirring occasionally.
6. Finally, garnish with toasted sesame seeds, fresh pomegranate arils, and chopped coriander leaves. Serve hot and enjoy!

Expert Tips

• Boiling the Potatoes: I like to boil the potatoes until they’re just tender, but not mushy. They should hold their shape when you coat them in the masala.
• Don’t Overcrowd the Pan: If you’re making a large batch, it’s better to cook the potatoes in batches to ensure they get evenly coated.
• Taste as You Go: Don’t be afraid to taste the masala and adjust the spices to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil. It won’t have quite the same flavour, but it will still be delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.
• Spice Level Adjustment (Mild to Hot): Reduce or omit the green chillies and red chilli powder for a milder flavour. For extra heat, add a pinch of cayenne pepper or a finely chopped Serrano pepper.
• Festival Adaptations (Navratri/Fasting-Friendly Options): During Navratri, many people avoid onion and garlic. This recipe doesn’t include those, so it’s already a great option! You can also use sabudana (tapioca pearls) instead of potatoes for a completely fasting-friendly version.

Serving Suggestions

Aloo Masala is fantastic on its own, but it’s even better with:

• Warm roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. The potatoes might soften a bit, but it will still taste great!

FAQs

What type of potatoes work best for Aloo Masala?

I prefer using Yukon Gold or red potatoes. They hold their shape well and have a lovely creamy texture.

Can I make this recipe ahead of time?

You can definitely prep the potatoes and chop the ingredients ahead of time. However, I recommend making the masala and coating the potatoes just before serving for the best flavour and texture.

What is Amchoor powder and can I substitute it?

Amchoor powder is made from dried unripe mangoes and adds a tangy flavour. If you can’t find it, you can substitute it with lemon juice (about 1-2 tablespoons), but the flavour won’t be exactly the same.

How can I adjust the spice level of this dish?

Easily! Reduce the amount of green chillies and red chilli powder. You can also remove the seeds from the green chillies to reduce their heat.

Is it possible to make this recipe without ghee?

Yes, you can use a plant-based oil like coconut oil or sunflower oil instead. While ghee adds a unique flavour, the dish will still be delicious with oil.