Spicy Potato Masala Recipe – Hing & Curry Leaves Delight

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Masala Recipe – Hing & Curry Leaves Delight

Hey everyone! If you’re anything like me, a good potato dish can solve almost any problem. And this Spicy Potato Masala? It’s a family favorite, a comfort food champion, and honestly, just bursting with flavor. I first made this when I was trying to recreate my grandmother’s dosa filling, and after a few tweaks, it was perfect! It’s wonderfully versatile – amazing with dosas, chapatis, or even just scooped up with some warm roti. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato masala. The magic lies in the combination of flavors – the earthy potatoes, the fragrant curry leaves, the pungent hing (asafoetida), and the gentle warmth of the spices. It’s a relatively quick recipe, perfect for a weeknight meal, but tastes like you’ve been slaving away in the kitchen all day. Plus, it’s easily adaptable to your spice preference!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5lbs Potatoes
• 2 tbsp Oil
• 0.5 tsp Mustard Seeds
• 1 tsp Channa Dal
• 1 tsp Urad Dal
• 0.125 tsp Hing (Asofoetida)
• 0.25 tsp Turmeric Powder
• 1 sprig Curry Leaves
• 1 tbsp Minced Ginger
• Green Chillies to taste
• 0.5 medium Chopped Onion
• 1 cup Water
• Salt to taste
• 5 sprigs Cilantro

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Potatoes: Choosing the Right Variety
I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well without becoming mushy. About 700-800g will do nicely.

Oil: Regional Oil Preferences for Authentic Flavor
Traditionally, this masala is made with groundnut oil (peanut oil) in South India, which gives it a lovely nutty flavor. But you can use any neutral cooking oil like sunflower or vegetable oil if that’s what you have on hand.

Mustard Seeds: The Importance of Freshness
Fresh mustard seeds are key! They should pop and splutter when heated. If they don’t, they’re probably old and won’t give you that signature flavor.

Channa Dal & Urad Dal: A Classic South Indian Combination
These two dals add a lovely texture and subtle nutty flavor to the masala. Don’t skip them! You can find them at any Indian grocery store.

Hing (Asofoetida): Understanding its Unique Flavor & Benefits
Hing has a… unique aroma! Don’t let that put you off. It adds a wonderful savory depth to the dish and is known for its digestive properties. A little goes a long way.

Curry Leaves: Fresh vs. Dried – Which to Use?
Fresh curry leaves are always best. They have a much more vibrant flavor. If you can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil, peel, and cube the potatoes. Set them aside – we want them ready to go when the masala is ready.
2. Heat the oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Let them splutter and dance around – that’s how you know they’re ready!
3. Now, stir in the channa dal and urad dal. Sauté for about 30 seconds, until they turn lightly golden.
4. Add the hing, turmeric powder, and curry leaves. Cook for another 30 seconds, stirring constantly, until fragrant.
5. Throw in the minced ginger and green chilies. Sauté for another 30 seconds – the kitchen should be smelling amazing right about now!
6. Add the chopped onion and sauté until it turns translucent and slightly golden.
7. Pour in the water, add salt to taste (remember, it should be slightly saltier than you’d normally season, as the potatoes will absorb some of the salt), and bring the mixture to a rolling boil.
8. Gently crush the boiled potatoes with a fork – you don’t want them completely mashed, just broken up a bit. Add them to the boiling liquid and mix well.
9. Add the chopped cilantro and stir everything together.
10. Cook until the masala thickens to your desired consistency. It will thicken a bit more as it cools, so don’t overcook it.
11. Remove from the flame. And that’s it! You can use this as a filling for dosas, serve it with chapatis, or enjoy it with whatever you like.

Expert Tips

• Don’t overcrowd the pan when sautéing the spices. This will lower the temperature and they won’t release their full flavor.
• Taste as you go! Adjust the salt and spice levels to your liking.
• If the masala is too thick, add a splash of water. If it’s too thin, cook for a few more minutes.

Variations

Vegan Adaptation: This recipe is naturally vegan!

Gluten-Free Adaptation: This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot):
* Mild: Use 1-2 green chilies, and remove the seeds.
* Medium: Use 3-4 green chilies.
* Hot: Use 5-6 green chilies, and leave the seeds in! My friend, Priya, loves it extra spicy.

Festival Adaptations (Navratri, Diwali):
During Navratri, you can skip the onion and garlic for a satvik version. For Diwali, a little extra hing is always welcome!

Serving Suggestions

This potato masala is incredibly versatile. Here are a few ideas:

• Dosas: The classic pairing!
• Chapatis/Roti: Perfect for a comforting meal.
• Puri: A delightful combination for a festive breakfast.
• Bread: Even just a simple slice of toast works well!

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.

FAQs

What type of potatoes work best for this masala?
Yukon Gold or red potatoes are my go-to, but you can use any waxy potato that holds its shape well.

Can I make this potato masala ahead of time?
Yes! You can make it a day or two in advance. The flavors actually develop even more overnight.

What is hing and where can I find it?
Hing (asafoetida) is a resin with a pungent smell. You can find it at Indian grocery stores, or online.

Can I adjust the amount of green chilies for less heat?
Absolutely! Start with one green chili and taste as you go. You can always add more, but you can’t take it away!

Is it possible to make this recipe without using dal?
While the dal adds a lovely texture and flavor, you can omit it if you need to. The masala will still be delicious!

How can I prevent the potato masala from becoming too watery?
Make sure your potatoes aren’t too wet after boiling. Also, don’t add too much water at once. You can always add more if needed.

What other dishes can I serve this potato masala with besides dosa and chapati?
You can serve it with puri, paratha, or even as a side dish with rice and dal. It’s also great stuffed into sandwiches!