Potato Masala Recipe – Authentic Indian Besan & Potato Curry

Last Updated on 4 months by Neha Deshmukh

Potato Masala Recipe – Authentic Indian Besan & Potato Curry

Hey everyone! If you’re anything like me, a comforting bowl of aloo ki sabzi is pure happiness. This potato masala is a family favorite – it’s warm, flavorful, and comes together surprisingly quickly. I first made this when I was just starting to experiment in the kitchen, and it’s been a go-to ever since. It’s the kind of dish that just feels like home. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato curry. This potato masala boasts a beautiful blend of spices, a lovely texture from the besan (gram flour), and a tangy finish from fresh lemon juice. It’s incredibly versatile – perfect with poori, roti, or even rice. Plus, it’s a relatively easy recipe, even for beginner cooks. You’ll love how satisfying and flavorful this simple dish is!

Ingredients

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

• 3 boiled potatoes
• 2 tbsp oil
• 1 tsp mustard seeds
• 0.5 tsp cumin seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 1 dried red chili
• Pinch of hing (asafoetida)
• Few curry leaves
• 1 inch ginger, grated
• 2 green chilies, finely chopped
• 1 onion, sliced
• 0.5 tsp turmeric powder
• 0.5 tsp red chili powder
• 1 tsp salt (or to taste)
• 1 tomato, chopped
• 2.5 cups water
• 2 tbsp gram flour (besan)
• 2 tbsp coriander leaves, chopped
• 0.5 lemon

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Hing (Asafoetida): Don’t skip this! It adds a unique, savory depth. A little goes a long way. If you’re unfamiliar, it has a pungent smell in its raw form, but mellows beautifully when cooked.
• Besan (Gram Flour): Quality matters here. Use a fresh packet of besan for the best flavor and texture. Stale besan can have a bitter taste.
• Potatoes: I prefer using a waxy potato variety like Yukon Gold or Red Potatoes. They hold their shape well during cooking. But honestly, any potato you have on hand will work! In North India, we often use smaller, slightly sweeter potatoes for this.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roughly mash the boiled potatoes, ensuring some small chunks remain. Set aside. Don’t overmash – we want some texture!
2. Heat oil in a kadai (or a deep frying pan) over medium heat. Add mustard seeds, cumin seeds, urad dal, chana dal, dried red chili, hing, and curry leaves. Sauté until the tempering splutters – this is where the magic begins!
3. Stir in grated ginger and chopped green chilies. Sauté briefly, about 30 seconds, until fragrant.
4. Add sliced onions and sauté until they soften and turn translucent.
5. Reduce heat to low. Add turmeric powder, red chili powder, and salt. Sauté for another minute until aromatic. Be careful not to burn the spices!
6. Mix in chopped tomatoes and cook until they soften and break down, about 5-7 minutes.
7. Add the mashed potatoes and water. Stir well to combine and adjust salt as needed. Bring to a simmer.
8. In a separate bowl, combine gram flour with water to form a smooth slurry without lumps. This is important – nobody likes lumpy besan!
9. Pour the slurry into the kadai, stirring continuously to prevent lumps. Bring to a boil.
10. Simmer for 5 minutes to eliminate the raw besan flavor. Keep stirring to prevent sticking.
11. Stir in chopped coriander and lemon juice. Mix well. That bright, fresh lemon juice really lifts the flavors!
12. Serve hot with poori or roti.

Expert Tips

• Tempering is Key: Don’t rush the tempering process. It’s the foundation of the flavor.
• Adjust Water: Add more or less water depending on your desired consistency. I like mine slightly saucy.
• Taste as You Go: Always taste and adjust the seasoning as you cook.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. My friend, Priya, loves to add a pinch of Kashmiri chili powder for color and mild heat. For a spicier kick, add another green chili or a dash of cayenne pepper.
• Festival Adaptations: During Navratri or fasting periods, you can skip the onion and garlic for a satvik version.

Serving Suggestions

This potato masala is fantastic with:

• Poori: The classic pairing!
• Roti: A healthier and equally delicious option.
• Rice: Serve with a side of plain rice and a dollop of yogurt.
• A side of raita: Cooling yogurt-based dip.

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. It actually tastes even better the next day as the flavors meld together!

FAQs

1. What type of potatoes are best for this potato masala?

Waxy potatoes like Yukon Gold or Red Potatoes hold their shape well. But any potato will work in a pinch!

2. Can I make this potato masala ahead of time?

Yes! You can make it a day ahead and store it in the fridge. The flavors will develop even more.

3. How can I adjust the spice level of this dish?

Reduce or increase the amount of red chili powder and green chilies.

4. What is hing (asafoetida) and can I substitute it?

Hing is a resin with a pungent smell that adds a unique savory flavor. If you can’t find it, you can omit it, but it does make a difference.

5. My besan slurry is lumpy, how do I fix it?

Whisk the slurry vigorously! You can also strain it through a fine-mesh sieve.

6. Can I use a different oil for the tempering?

Yes, you can use any neutral-flavored oil like sunflower or vegetable oil. Traditionally, mustard oil is used in some regions for a more pungent flavor.

Enjoy this delicious potato masala! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!