Potato Masala Recipe – Authentic Indian Curry with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Potato Masala Recipe – Authentic Indian Curry with Coconut & Spices

Hey everyone! If you’re anything like me, a comforting bowl of potato curry is a total mood booster. This Potato Masala is a family favorite – it’s warm, flavorful, and just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s gotten better with every attempt! It’s a little different from your typical aloo masala, thanks to the fresh coconut and a special blend of spices. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato curry. It’s a vibrant, South Indian-inspired Potato Masala packed with flavor. The coconut adds a lovely sweetness and creaminess, while the spices create a warm, aromatic base. It’s surprisingly easy to make, even on a weeknight, and it’s incredibly versatile – perfect with poori, chapati, or even rice. Trust me, you’ll want to add this one to your regular rotation!

Ingredients

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

• 2 nos Potato
• 1 no Big onion
• 1 no Tomato
• Few Curry leaves
• 1/8 tsp Turmeric powder
• 1 no Bay leaf
• 2 tbsp Cooking oil
• 3 tbsp Grated coconut
• 2 nos Green chilli
• 1 inch piece Cinnamon
• 2 nos Cloves
• 1 no Cardamom
• 1/2 tsp Ginger & Garlic paste
• 1/2 tsp Fennel seeds
• 3 nos Cashew nuts

Ingredient Notes

Let’s talk ingredients! Using fresh coconut really makes a difference in this recipe – it adds a beautiful fragrance and flavor you just can’t get from packaged coconut. If you can’t find fresh, unsweetened desiccated coconut is a good substitute (about 3 tablespoons).

The spice blend is key here. Cinnamon, cloves, and cardamom create a warm, aromatic base. Fennel seeds add a subtle sweetness and digestive benefit. Don’t skimp on these!

Potato masala recipes vary a lot by region. Some use tamarind for tanginess, others add a touch of jaggery for sweetness. This version is fairly mild, but we’ll talk about adjusting the spice level later.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the potatoes into small cubes. Dice the onion and tomato separately. Having everything prepped makes the cooking process so much smoother.
2. Now, let’s make the masala paste. Grind the coconut, green chillies, cinnamon, cloves, cardamom, ginger-garlic paste, fennel seeds, and cashews into a smooth paste. You might need to add a splash of water to get it going.
3. Heat the oil in a pressure cooker over medium heat. Add the bay leaf and sauté the onions with curry leaves until they turn translucent. This usually takes about 5-7 minutes.
4. Add the diced tomatoes and cook until they soften. This will take another 3-5 minutes.
5. Now, add the potatoes, the ground masala paste, mint leaves, turmeric powder, and salt. Mix everything well to coat the potatoes evenly.
6. Deglaze the mixer jar with about ½ cup of water and add it to the cooker. Sauté for a couple of minutes until the raw aroma disappears. This step is important for developing the flavors.
7. Add 1 cup of water and garam masala (if using). Close the pressure cooker lid and cook on low flame for 2 whistles.
8. Once the pressure has released naturally, open the cooker and check the potatoes. They should be tender but not mushy. If the masala is too thick, add a little water and simmer for a few minutes to adjust the consistency.
9. Serve hot with poori or chapati!

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Sautéing the onions and tomatoes well is crucial for building a flavorful base.
• Adjust the amount of green chillies to your spice preference.
• A pinch of sugar can balance the flavors if needed.

Variations

• For my friend Priya, who loves a bit of tang: Add a teaspoon of tamarind paste to the masala while cooking.
• My husband loves it with a little extra heat: I sometimes add a pinch of red chilli powder along with the turmeric.
• My mom always adds a handful of spinach: Throw in a cup of chopped spinach in the last few minutes of cooking for added nutrients.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 1 green chilli and omit the garam masala.
• Medium: Use 2 green chillies and add ½ teaspoon of garam masala.
• Hot: Use 3-4 green chillies and add 1 teaspoon of garam masala, plus a pinch of red chilli powder.

Festival Adaptations (Navratri, Ganesh Chaturthi)

This Potato Masala is a great addition to your Navratri or Ganesh Chaturthi thali! It’s a flavorful and satisfying dish that fits well with the festive spirit.

Serving Suggestions

• Serve with hot, fluffy poori for a classic combination.
• Chapati or roti are also excellent choices.
• A side of raita (yogurt dip) can help cool down the spice.
• Enjoy with a simple salad for a complete meal.

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 flavors meld together!

FAQs

What type of potatoes are best for potato masala?

Yukon Gold or red potatoes work really well because they hold their shape well during cooking.

Can I make the masala paste ahead of time?

Absolutely! You can make the masala paste a day or two in advance and store it in the refrigerator.

How can I adjust the thickness of the potato masala?

If it’s too thick, add a little water and simmer. If it’s too thin, cook uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best way to grind the coconut masala paste for a smooth texture?

Use a high-powered blender or food processor. Adding a little water while grinding helps create a smooth paste.

Can I use store-bought coconut paste instead of fresh coconut?

You can, but the flavor won’t be quite as vibrant. If using store-bought paste, use about 3 tablespoons.

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

Yes! You can cook it in a pot on the stovetop. It will take longer (about 30-40 minutes) and you may need to add more water to prevent sticking. Just ensure the potatoes are cooked through.