Last Updated on 2 months by Neha Deshmukh

Potato Masala Recipe – Authentic Indian Potato & Besan Curry

Introduction

Oh, potato masala! This is one of those dishes that just feels like home, doesn’t it? It’s warm, comforting, and packed with flavour. I remember first making this when I was just starting to experiment in the kitchen, and it quickly became a family favourite. It’s surprisingly easy to make, and the aroma while it’s cooking is just heavenly. This recipe is for a classic Indian potato and besan curry – a truly satisfying dish that’s perfect with puri, roti, or even rice.

Why You’ll Love This Recipe

This potato masala isn’t just delicious; it’s also incredibly versatile. It’s a fantastic way to use up potatoes, and it’s a relatively quick meal to put together – perfect for a weeknight dinner. Plus, the combination of spices creates a flavour profile that’s both comforting and exciting. It’s a little bit spicy, a little bit tangy, and totally addictive!

Ingredients

Here’s what you’ll need to create this flavourful potato masala:

• 3 nos Potatoes
• 2 nos Big onions
• 3 nos Green chillies
• 1 inch piece Ginger
• 1/8 tsp Hing (asafoetida)
• 1/4 tsp Turmeric powder
• 2 tsp Besan flour
• 1 tbsp Cooking oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tbsp Chana dal
• Few Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety

I prefer using red potatoes or Yukon Gold for this recipe. They hold their shape well during cooking and have a lovely creamy texture. About 600-700g of potatoes should do the trick. Avoid waxy potatoes if you want a good mash.

Besan Flour: The Key to Thickening

Besan (gram flour) is what gives this masala its lovely, thick consistency. It’s made from ground chickpeas and is a staple in Indian cooking. You can usually find it in Indian grocery stores or online.

Unique Spice Blend: Turmeric, Hing & Curry Leaves

The combination of turmeric, hing (asafoetida), and curry leaves is what gives this masala its distinctive flavour. Turmeric adds colour and a subtle earthy flavour, hing adds a savoury depth, and curry leaves bring a fresh, citrusy aroma. Don’t skip these!

Regional Variations: North Indian vs. South Indian Styles

You’ll find potato masala variations all over India! North Indian versions often use a drier masala, while South Indian versions tend to be more gravy-like. This recipe leans towards a North Indian style, but feel free to adjust the water to achieve your desired consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes with a pinch of turmeric powder for about 4-5 whistles. Once cooled, peel and mash them roughly – don’t overdo it, we want some texture!
2. While the potatoes are cooking, let’s prep the rest. Dilute the besan flour with about 1/4 cup of water and set aside. Slice the onions, finely chop the ginger and green chillies, and pick out a few fresh curry leaves.
3. Heat the cooking oil in a kadai (a deep, round-bottomed wok). Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Let them fry until golden brown.
4. Now, add the curry leaves, sliced onions, chopped green chillies, and ginger. Sauté until the onions turn translucent and slightly golden.
5. Pour in 1 cup of water, add the turmeric powder, salt to taste, and a pinch of hing. Bring it to a boil, then add the mashed potatoes and the diluted besan mixture.
6. Keep stirring until the masala thickens and the onions are fully cooked. This should take about 5-7 minutes.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Here are a few tips to help you nail this recipe:

Achieving the Perfect Masala Consistency

The key to a good potato masala is the right consistency. If it’s too thick, add a little more water. If it’s too thin, cook it for a few more minutes, stirring constantly.

How to Adjust Spice Levels

Love a bit of heat? Add an extra green chilli or a pinch of red chilli powder. Prefer a milder flavour? Reduce the number of green chillies or remove the seeds.

Using a Kadai for Authentic Flavor

A kadai is traditionally used for making this dish, as it distributes heat evenly. But don’t worry if you don’t have one – a deep frying pan will work just fine!

Variations

Want to switch things up? Here are a few ideas:

Vegan Potato Masala

This recipe is naturally vegan! Just ensure your cooking oil is plant-based.

Gluten-Free Potato Masala

This recipe is also gluten-free, as besan flour is naturally gluten-free.

Spice Level: Mild, Medium, Hot

Adjust the amount of green chillies and add a pinch of red chilli powder for a spicier kick. My family loves it medium-spicy!

Festival Adaptations: Navratri & Fasting-Friendly Version

During Navratri, you can skip the onions and garlic for a fasting-friendly version.

Serving Suggestions

Potato masala is incredibly versatile. Here are a few of my favourite ways to serve it:

• With hot, fluffy puri – a classic combination!
• With roti or paratha for a comforting meal.
• As a side dish with rice and dal.
• Even as a filling for sandwiches or wraps!

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 are best for potato masala?

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

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 thickness of the masala?

Add more water to thin it out, or cook it for a few more minutes to thicken it.

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

Hing is a pungent spice that adds a unique savoury flavour. If you can’t find it, you can omit it, but it does add a lot to the dish.

Can I use a different type of dal in the tempering?

You can experiment with different dals, but urad dal and chana dal are traditional for a reason – they add a lovely flavour and texture.