Spicy Potato Masala Recipe – Authentic Indian Dry Potato Curry

Last Updated on 4 months by Neha Deshmukh

Spicy Potato Masala Recipe – Authentic Indian Dry Potato Curry

Hey everyone! If you’re anything like me, a simple potato dish can be so satisfying. And this Spicy Potato Masala? It’s more than just simple – it’s packed with flavour, comforting, and comes together surprisingly quickly. I first made this when I was craving something warm and spicy on a rainy day, and it’s been a family favourite ever since. It’s the kind of dish that just feels like home.

Why You’ll Love This Recipe

This potato masala (also known as Aloo Masala) is a classic Indian dry curry that’s incredibly versatile. It’s perfect as a side dish with roti or paratha, or even as a filling for sandwiches and wraps. You’ll love how the simple ingredients transform into a flavourful explosion with just a few clever techniques. Plus, it’s a great way to use up potatoes!

Ingredients

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

• 5 potatoes
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal/chana dal
• Few curry leaves
• ¼ inch ginger (chopped)
• 1 green chili (chopped)
• 1 medium-sized onion (chopped)
• 1 medium-sized tomato (chopped)
• 1 pinch turmeric powder
• 1 cup water (240ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec – it makes all the difference!

• Potatoes: I prefer using red potatoes or Yukon Gold for this recipe. They hold their shape well while still getting beautifully fluffy. Avoid waxy potatoes, as they won’t mash as nicely. About 600-700g of potatoes should do the trick.
• Dal: Urad dal and chana dal are both great options. Urad dal (split black lentils) gives a slightly nuttier flavour, while chana dal (split chickpeas) is a bit milder. In some regions, people even use a mix of both!
• Curry Leaves: Fresh curry leaves are essential here. They have a unique aroma that you just can’t replicate with dried ones. If you can find them at your local Indian grocery store, grab a bunch – they freeze really well!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes until they’re super soft. You’ll need about 3-4 whistles. Once cooled enough to handle, peel them and mash them roughly – we want some texture, not a completely smooth puree.
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds and urad/chana dal. Listen carefully – when the mustard seeds start to splutter and pop, it’s a sign they’re ready!
3. Toss in the curry leaves, chopped ginger, and green chili. Sauté for about a minute, until fragrant. This is where the magic starts to happen!
4. Add the chopped onions and fry until they turn a lovely golden brown. Then, stir in the chopped tomatoes and cook until they soften and break down.
5. Time for the spices! Add the turmeric powder and the mashed potatoes. Mix everything together really well, ensuring the potatoes are coated in the spice mixture.
6. Pour in the water and add salt to taste. Bring the mixture to a boil, and then gently mash it a little bit to help blend the flavours.
7. Finally, simmer until the masala thickens to a semi-dry consistency. This usually takes about 5-7 minutes. Once it’s ready, remove from the heat.

Expert Tips

• Don’t overcook the potatoes! You want them soft enough to mash, but not falling apart.
• Be careful when adding the mustard seeds – they can pop quite vigorously!
• Adjust the amount of green chili to your liking. If you’re sensitive to spice, start with half a chili.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) at the end.

Variations

This recipe is super adaptable – here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: Want it milder? Reduce or omit the green chili. For a fiery kick, add a pinch of red chili powder or a finely chopped serrano pepper. My friend, Priya, loves to add a dash of cayenne pepper!
• Festival Adaptations: This masala is often made during Janmashtami and Navratri as a vrat (fasting) friendly dish, using sabudana (tapioca pearls) instead of potatoes.
• Using different types of potatoes: Feel free to experiment! Red Bliss, or even fingerling potatoes work well, though cooking times may vary.

Serving Suggestions

This Spicy Potato Masala is amazing with:

• Warm roti or paratha
• Steamed rice
• A side of yogurt or raita to cool things down
• A sprinkle of fresh coriander (cilantro) for garnish

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 flavours meld together!

FAQs

Let’s answer some common questions:

Q: What type of potatoes work best for this recipe?

A: Red potatoes or Yukon Gold are my go-to choices. They hold their shape well and have a lovely texture.

Q: Can I make this potato masala ahead of time?

A: Absolutely! You can make it a day or two in advance and store it in the fridge. Just reheat it thoroughly before serving.

Q: How do I adjust the spice level?

A: Easily! Reduce or omit the green chili for a milder flavour, or add a pinch of red chili powder for extra heat.

Q: What is the best way to serve this potato masala?

A: With warm roti or paratha is classic! But it’s also delicious with rice and a side of yogurt.

Q: Can I use a different type of dal?

A: Yes, you can! Masoor dal (red lentils) is another option, though it will have a slightly different flavour profile.

Enjoy making this Spicy 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!