Spicy Potato Recipe – Authentic Indian Aloo Masala for Poori

Last Updated on 4 months by Neha Deshmukh

Spicy Potato Recipe – Authentic Indian Aloo Masala for Poori

Introduction

Oh, Aloo Masala! Just the name conjures up memories of weekend breakfasts with family, warm poori puffed up like little clouds, and the satisfying zing of spice. This isn’t just a potato dish; it’s a hug on a plate. I first learned to make this from my nani (grandmother), and honestly, it’s become a staple in our home. It’s surprisingly easy to make, and the flavour? Absolutely incredible. You’ll be making this again and again, I promise!

Why You’ll Love This Recipe

This Aloo Masala recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s flavourful, with a lovely balance of spice and tang. And it’s incredibly versatile. Perfect with poori, but equally delicious with roti, paratha, or even a simple bowl of rice. Plus, it’s a great way to use up potatoes!

Ingredients

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

• 3 medium Potatoes, peeled and diced
• 3 medium Tomatoes
• 1 teaspoon Red chilli powder
• 1.5 teaspoons Coriander powder
• 0.125 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala powder
• 2 Green chillies, slit lengthwise
• Salt, to taste
• 2 tablespoons Coriander leaves, chopped
• 2 tablespoons Oil
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Fenugreek seeds
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Potatoes: I prefer using red potatoes or Yukon Gold for this recipe. They hold their shape well during cooking and have a lovely creamy texture. Avoid waxy potatoes, as they can become mushy.
• Curry Leaves: Fresh curry leaves are essential. Seriously, don’t skip them! They add a unique aroma and flavour that you just can’t replicate. You can find them at most Indian grocery stores. If you absolutely can’t find fresh, dried curry leaves will do in a pinch, but use about half the amount.
• Spice Blends: Every family has their own little twist on Aloo Masala. Some add a pinch of amchur (dry mango powder) for tanginess, others a dash of kasuri methi (dried fenugreek leaves) for extra flavour. Feel free to experiment!
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using canned tomatoes, opt for whole peeled tomatoes and blend them yourself for the freshest flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and dice your potatoes into small, bite-sized cubes. Slit the green chillies lengthwise – this helps release their flavour.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the fenugreek seeds, cumin seeds, and curry leaves. Let them sizzle for a few seconds until fragrant.
3. Add the slit green chillies and sauté briefly, about 30 seconds. Be careful not to burn them!
4. Now, add the diced potatoes, turmeric powder, and salt. Sauté on low heat for 2-3 minutes, stirring occasionally. This helps the potatoes absorb the flavours.
5. Blend the tomatoes into a smooth puree. Pour this puree into the pressure cooker with the potatoes.
6. Add the red chilli powder and coriander powder. Mix well and cook until the oil starts to separate from the masala – this is a sign that the spices are nicely roasted.
7. Add ½ cup of water and the garam masala powder. Give it a good stir.
8. Close the pressure cooker lid and cook for 2 whistles on medium heat.
9. Reduce the flame to the lowest setting and cook for another 5 minutes. This ensures the potatoes are perfectly tender.
10. Let the pressure release naturally. Once the pressure is released, open the lid and add the chopped coriander leaves. Adjust the gravy consistency if needed by adding a little more water.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook it in two batches.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) along with the oil.
• If you want a smoother gravy, you can lightly mash a few of the potatoes with the back of a spoon.

Variations

• My friend Priya adds peas! She throws in about a cup of frozen peas along with the tomatoes for a colourful and nutritious twist.
• My family loves a little extra heat, so I sometimes add a pinch of cayenne pepper.
• For a drier version, cook the Aloo Masala uncovered for a few minutes after releasing the pressure.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using oil and not ghee.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chilli powder as per the recipe.
• Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations

Aloo Masala is a popular dish during festivals like Navratri and Diwali. During Navratri, it’s often served with sabudana poori (sago flour poori). For Diwali, it’s a delicious side dish to accompany a festive spread.

Serving Suggestions

Serve hot with:

• Poori (puffed bread)
• Roti or Paratha (Indian flatbreads)
• Mild Pulao (rice dish)
• A side of yogurt or raita (yogurt dip)

Storage Instructions

Leftover Aloo 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

What type of potatoes work best for Aloo Masala?

Red potatoes or Yukon Gold potatoes are ideal. They hold their shape well and have a creamy texture.

Can I make this Aloo Masala ahead of time?

Yes, you can! It actually tastes even better the next day as the flavours meld together. Store it in the refrigerator and reheat when ready to serve.

How can I adjust the spice level of this recipe?

Adjust the amount of red chilli powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to release the pressure from the pressure cooker safely?

Always let the pressure release naturally. Never force the lid open.

Can I make Aloo Masala without a pressure cooker?

Yes, you can! Cook the potatoes in a pot with the masala until they are tender, about 20-25 minutes. You may need to add more water to prevent sticking.