Potato Masala Recipe – Authentic South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Potato Masala Recipe – Authentic South Indian Side Dish

Hey everyone! If you’ve ever enjoyed a crispy masala dosa or a fluffy idli, chances are you’ve had a spoonful of this delicious potato masala alongside it. It’s a staple in South Indian households, and honestly, once you learn how to make it, you’ll find yourself craving it all the time. I first made this when I was trying to recreate my favourite restaurant dosa at home, and it’s been a family favourite ever since! Let’s get cooking.

Why You’ll Love This Recipe

This potato masala is more than just a side dish; it’s a flavour explosion! It’s wonderfully spiced, slightly tangy, and has the most incredible texture. Plus, it’s surprisingly easy to make. It’s perfect for a quick weeknight meal or a festive brunch. You’ll love how versatile it is – it’s not just for South Indian breakfasts, you know!

Ingredients

Here’s what you’ll need to whip up a batch of this flavourful potato masala:

• 4 potatoes
• 1 onion
• 1 green chilli
• 1 inch ginger
• 1 dried red chilli
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• ½ tsp turmeric powder
• 1 stem curry leaves
• 2 tsp lemon juice
• 2 tsp oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Potatoes: I prefer using starchy potatoes like Yukon Gold or Maris Piper – they mash beautifully. Red potatoes work in a pinch, but they can be a little waxier.
• South Indian Spices: Don’t skip the mustard seeds, urad dal, and curry leaves! These are the heart and soul of South Indian cooking. They create that signature aroma and flavour. You can find them at most Indian grocery stores.
• Spice Level: Feel free to adjust the amount of green chilli and dried red chilli to your liking. Some families like it fiery hot, while others prefer a milder flavour.
• Asafoetida (Hing): A tiny pinch of asafoetida adds a unique umami flavour. It can be a little strong, so start with a very small amount.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil your potatoes until they’re tender. You should be able to easily pierce them with a fork. Once cooked, peel them and set them aside.
2. While the potatoes are boiling, let’s prep the aromatics. Thinly slice the onion, finely chop the green chilli, and grate or finely chop the ginger. Roughly chop the coriander leaves – we’ll add those at the end.
3. Now for the magic! Heat the oil in a pan over medium heat. Add the cumin seeds, mustard seeds, urad dal, chana dal, and dried red chilli. Listen carefully – you want the mustard seeds to start crackling. This usually takes about 30 seconds to a minute.
4. Add the curry leaves and a tiny pinch of asafoetida. Stir for about 30 seconds until fragrant. Be careful not to burn the asafoetida!
5. Add the sliced onions and sauté until they turn translucent. Then, add the chopped green chilli and ginger. Cook until everything is beautifully fragrant – about 2-3 minutes.
6. Time to mash! Add the boiled potatoes to the pan. Sprinkle in the turmeric powder and salt. Mash everything together until well combined. Don’t overmash – a little texture is nice.
7. Pour in about 3 tablespoons of water to create a smooth, slightly gravy-like consistency. Cook for another 3 minutes, stirring occasionally.
8. Finally, finish with a squeeze of lemon juice and garnish generously with fresh coriander leaves. Serve hot!

Expert Tips

Want to take your potato masala to the next level? Here are a few tips I’ve learned over the years:

• Texture is Key: Don’t overcook the potatoes, or they’ll become mushy.
• Prevent Sticking: Add a splash of water while mashing to prevent the potatoes from sticking to the pan.
• Balance the Flavours: Taste as you go and adjust the salt, lemon juice, and chilli to your liking.

Variations

This recipe is super adaptable! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain hidden ingredients.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chilli and dried red chilli.
  • Medium: Use the amounts specified in the recipe.
  • Hot: Add an extra green chilli or a pinch of chilli powder.
• Festival Adaptations: During Ganesh Chaturthi, my family loves to serve this with modak. It’s also a common side dish during Onam Sadhya.

Serving Suggestions

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

• Masala Dosa: The classic pairing!
• Idli & Uttapam: Another South Indian breakfast staple.
• With Rice: A simple and satisfying meal.
• As a Side for Curries: It complements many Indian curries beautifully.

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:

1. What type of potatoes work best for potato masala?
Starchy potatoes like Yukon Gold or Maris Piper are ideal.

2. Can I make this potato masala ahead of time?
Yes, you can! It actually tastes even better the next day.

3. How can I adjust the spice level of this dish?
Adjust the amount of green chilli and dried red chilli.

4. What is asafoetida (hing) and can I substitute it?
Asafoetida is a pungent spice that adds a unique flavour. If you can’t find it, you can omit it, but it does add a special touch.

5. Can I use a different oil for tempering?
Yes, you can use vegetable oil, sunflower oil, or coconut oil.

6. What is the best way to serve potato masala to retain its warmth?
Serve it immediately after cooking, or keep it warm in a slow cooker on the warm setting.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you.