This Aloo Masala recipe (aka Potato Masala) is a quick, spiced Indian potato recipe made with boiled potatoes, onions, and warming spices like cumin, turmeric, and garam masala. My Indian husband loves it with poori, as a dosa filling, stuffed in paratha or aloo naan, or served as a 30-minute side or main.
This simple vegetarian dish is easy to customize and a staple in Indian homes and restaurants alike.
Serve with Amma’s foolproof basmati rice, roti, butter naan, or use it as a potato samosa with my easy samosa dough recipe.
Love Aloo Masala curry? Try my favorite Aloo Gobi recipe next!
Aloo Masala Recipe Ingredients
- Potato. Ideally, you’ll use either 1 large russet or two medium yellow potatoes. Russets break down more in potato curry recipes, so choose yellow potatoes if you like them to hold their shape more.
- Salted butter. Use unsalted if that’s all you have but check the seasoning as you go.
- Yellow onion. Pick a large, juicy yellow onion for this recipe.
- Red or green chili. You can use serrano chiles, tha red chilies, or the green chilies you get in India or Indian grocers. Seeds in or out are up to you and your heat tolerance.
- Ginger. Find a lovely, fleshy piece of fresh ginger for the ultimate bright flavor.
- Cumin. You can use either ground or whole cumin seeds for this recipe.
- Garam masala. Make sure your garam masala is fresh and full of heady aromatics.
- Turmeric powder It gives the dish its glow and adds to the earthiness of the potatoes.
- Red chili powder. You can use kashmiri chili powder or cayenne for some kick. (See: chili powder vs. cayenne pepper)
- Salt. I like to use coarse salt, but whatever you have is fine.
- Peas. Use frozen for convenience – fresh is totally fine, of course.
- Cilantro. Fresh coriander leaves will lift the potatoes and the deep spiciness a little.
How To Make Aloo Masala Curry
- First off, cover the potato with 1″ of water in a medium saucepan. Boil until tender, then drain them in a colander and coarsely mash with a fork. Set aside.
- Return the pan to medium heat and melt the butter. Add onion plus 1 tsp salt and fry for about 6 minutes, until translucent and just starting to brown.
- Add in the chili and ginger, cook for a minute more, then stir in the spices. After about 30 seconds (when spices smell aromatic), add mashed potato, remaining salt, frozen peas, and cilantro; stir until well combined.
What To Serve With Aloo Masala
This filling is perfect to pair with flatbreads, like crispy dosas (South Indian lentil and rice crepes) with coconut chutney on the side.
It is equally delicious as a side dish to Chicken Tikka, my Best Tandoori Chicken, Tandoori FRIED Chicken (like Indian KFC) or Indian Yogurt-Marinated Grilled Chicken. You could bring it to a picnic to serve at room temperature as an alternative to potato salad.
Make Ahead
To save some time, cook the potatoes and onions and set them aside until you’re ready to finish off the dish.
- If you want cook potatoes in advance, try my crock pot potato recipe or use the pressure cooker with my instant pot sweet potatoes method. You can even microwave them using my baked potato microwave technique.
You can also cook the whole dish in advance, cool it and reheat it later.
- Once the potato masala is cooked, let it cool to room temperature. This will ensure that the masala doesn’t become mushy or lose its texture when you reheat it.
Storage
Store the masala: Once the potato masala is cool, transfer it to an airtight container and store it in the refrigerator for up to 2-3 days.
- Technically you can freeze this recipe for up to a month or so, but it’s not the most freezer-friendly option out there as the potatoes become watery and a little glassy.
Variations Of Aloo Masala
- Paneer potato masala: Add cubed paneer (Indian cottage cheese) to the potato masala.
- Mixed vegetable potato masala: Add other vegetables, such as carrots, peas, and beans, to the potato masala to make it more nutritious.
- Tomato potato masala: Add diced tomatoes to the potato masala for a tangy variation.
- Coconut potato masala: Add grated coconut to the potato masala for a sweet and nutty flavor.
- Potato masala sandwich: Use the potato masala as a stuffing for sandwiches or wraps for a quick and easy meal.
- You can also add other spices and flavorings, such as mustard seeds, curry leaves, and garlic.
What Can Be Made From Aloo Masala?
Here are a few ideas of what to make with your potato masala curry:
- Aloo masala sandwich: Use the aloo masala as a filling for sandwiches or wraps. Add some fresh vegetables such as lettuce, cucumber, and tomato to make a tasty and healthy lunch.
- Aloo masala dosa: Use the aloo masala as a filling for dosas, a popular South Indian dish. Spread the masala onto the dosa and roll it up to create a delicious and satisfying meal.
- Aloo masala chaat:Aloo masala can be used as a topping for chaat. Spoon the masala onto a bed of papdi or puffed rice and garnish with chutney, sev, and fresh herbs.
- Aloo masala samosa: Use the aloo masala as a filling for samosas, a popular Indian snack. Stuff the masala into samosa pastry and fry until golden brown for a delicious and crispy treat.
- Aloo masala tikki: Form the masala into small patties and fry until crispy for a delicious and satisfying snack.
- Aloo masala pizza: Spread the masala onto a pizza base and top with cheese, vegetables, and fresh herbs for a tasty twist on a classic dish.
Which Potatoes Are Best For Making Aloo Masala?
Because of their texture and flavor, russet potatoes are good for Aloo Masala. These potatoes have a high starch content, which makes them fluffy and perfect for mashing. When cooked, they have a soft, creamy texture that quickly absorbs the spices and flavors of the masala. They are good for holding up to the heat and spices of the masala.
Yukon gold potatoes are nice for an Aloo Masala left in cubes instead of mashing. They have a thin skin, which makes them easier to peel and cook. They have a buttery flavor and slightly sweet taste, enhancing the dish’s overall flavor.
FAQs
Aloo in Indian cooking means “potato” (aloo is the word for potato in Hindi).
Aloo masala is an Indian dish made with potatoes, onions, and spices.
You can freeze potato masala, but the thawed dish will be a little watery, so it’s not ideal.
You can buy Masala at your local grocery store, on Amazon, or at an Indian grocery store.
Pro Tips and Tricks
- Leave the potatoes as dice without mashing if you prefer a chunky version.
- Ensure the potatoes are adequately boiled until totally tender.
- Allow the aloo masala to rest after making it so that the flavors can meld together.
- Ensure your spices are as fresh as possible to ensure a bold flavor profile instead of a musty one.
Other Potato Dishes You Won’t Want To Miss
- The easiest Au Gratin potatoes
- Potato samosas
- Sweet potato soup with coconut and corn
- Sweet potato nachos
Easy Aloo Masala Curry Recipe (Potato Masala)
Video
Ingredients
- 1 lb potato peeled and chopped (that’s 1 large russet or two medium yellow potatoes)
- 4 tbsp salted butter
- 2 ½ cups diced yellow onion 1 large
- 1 red or green chilli
- 2 tsp finely grated ginger packed
- ¾ tsp ground cumin or 1 tsp cumin seeds
- 1 tsp garam masala
- ½ tsp turmeric
- ¼ tsp cayenne
- 1 ¾ tsp salt
- ⅓ cup frozen peas
- 1 tbsp finely chopped fresh cilantro
Instructions
- Cover the potato with 1″ of water in a medium saucepan. Cook until tender, then drain in a colander and coarsely mash it with a fork. Set aside.
- Return saucepan to medium heat and melt the butter. Add onion plus 1 tsp salt and cook about 6 minutes, until translucent and just starting to brown.
- Add chilli and ginger, cook a minute more, then stir in the spices. After about 30 seconds (when spices smell aromatic) add mashed potato, remaining salt, frozen peas and cilantro; stir until well combined.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I grew up watching my Indian aunties spending hours everyday slaving over a hot stove. It really put me off cooking curry at all!!! I’m 70 years old now and I am so pleased to see your simple recipes that look delicious and I know just by looking at them how they will taste. Thankyou and your husband for this. And I love the curry potatoes you cook with chickpeas added. You bring joy to cooking.
Lily, thank you so much for your beautiful comment, thank you!
This is a lovely recipe and I love that it’s easy to make it. Thank you for sharing it and would love to try it.