Spicy Potato Recipe – Authentic Indian Aloo Masala with Tomatoes

Last Updated on 6 months ago by Neha Deshmukh

Spicy Potato Recipe – Authentic Indian Aloo Masala with Tomatoes

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Aloo Masala. It’s a spicy potato dish, packed with flavour, and honestly, it just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I think I’ve finally got it pretty close! It’s perfect with warm puris, roti, or even just a simple slice of bread. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Masala isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic weeknight meal that comes together in under 30 minutes. Plus, it’s incredibly versatile – you can adjust the spice level to your liking, and it’s a great way to use up leftover potatoes. Honestly, who doesn’t love a good potato dish?

Ingredients

Here’s what you’ll need to make this flavourful Aloo Masala:

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 2-3 garlic cloves, minced
• 1 medium-sized onion, finely chopped
• ¼ tsp turmeric powder (haldi)
• ½ tsp red chilli powder (lal mirch)
• 1 tsp coriander powder (dhaniya powder)
• ½ tsp amchoor powder (dry mango powder)
• Salt to taste
• 1 tbsp tomato paste
• 2 medium-sized tomatoes, chopped
• 2-3 medium-sized potatoes, boiled and chopped
• As required water
• A handful of fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Oil: Traditionally, we use mustard oil for a really authentic flavour, but any light cooking oil like vegetable or canola oil works perfectly well.
• Amchoor Powder: This is the secret ingredient for that lovely tangy flavour! It’s made from dried unripe mangoes. If you can’t find it, you can substitute with a squeeze of lemon juice, but amchoor really adds a unique depth.
• Spice Levels: Spice levels in India vary so much! Some regions love it super hot, others prefer a milder flavour. Feel free to adjust the red chilli powder to your preference. I usually go for about ½ tsp for a good kick.
• Potatoes: I prefer using Yukon Gold potatoes as they hold their shape well, but any waxy potato will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a deep pan or kadhai over medium heat. Once hot, add the cumin seeds and garlic cloves. Let them sizzle for a few seconds until fragrant – this is where the magic starts!
2. Add the chopped onions and fry for 2-3 minutes, until they’re softened and lightly browned. Patience is key here; nicely browned onions build a great flavour base.
3. Now, mix in the turmeric powder, red chilli powder, coriander powder, amchoor powder, salt, and tomato paste. Cook for about 30 seconds, stirring constantly, to let the spices bloom and blend together. You’ll smell the amazing aroma!
4. Add the chopped tomatoes, give everything a good stir, then cover the pan and cook for 2 minutes, or until the tomatoes soften.
5. Stir in the boiled and chopped potatoes and add about 1 cup of water. Adjust the amount of water depending on how thick you like your Aloo Masala. Bring to a simmer and cook for 5 minutes, allowing the flavours to meld together.
6. Finally, garnish with a generous handful of fresh coriander leaves. Serve hot with your favourite accompaniments!

Expert Tips

• Don’t skip browning the onions! It really adds depth of flavour.
• Make sure your potatoes are properly boiled but still hold their shape. Overcooked potatoes will fall apart.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustments: For a milder flavour, reduce or omit the red chilli powder. For a spicier kick, add a pinch of cayenne pepper or some chopped green chillies.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the onions and garlic for a vrat-friendly version.
• Potato Variety Suggestions: Red potatoes or baby potatoes also work beautifully in this recipe. They add a slightly different texture. My friend, Priya, swears by using a mix of potato varieties!

Serving Suggestions

Aloo Masala is incredibly versatile! Here are a few of my favourite ways to serve it:

• With hot, fluffy puris – a classic combination!
• With roti or naan bread for soaking up all that delicious gravy.
• As a side dish with a larger Indian thali.
• Even as a filling for parathas (stuffed flatbreads).

Storage Instructions

Leftovers? Yes, please! Store any leftover Aloo Masala 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 have had time to develop!

FAQs

Let’s answer some common questions:

What is Amchoor powder and can I substitute it?
Amchoor powder is made from dried unripe mangoes and adds a tangy flavour. If you can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Can I make this Aloo Masala ahead of time?
Yes, you can! It actually tastes better the next day. Just store it in the fridge and reheat when you’re ready to eat.

What is the best type of potato to use for Aloo Masala?
Yukon Gold potatoes are my go-to because they hold their shape well. But red potatoes or waxy potatoes also work great.

How can I adjust the spice level of this recipe?
Simply adjust the amount of red chilli powder. Start with less and add more to taste.

What are some good accompaniments for Aloo Masala besides puris and bread?
You can serve it with rice, raita (yogurt dip), or a simple salad. It’s also delicious with a side of pakoras (fritters)!

Enjoy making this Aloo 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!