Aloo Masala is an Indian potato recipe that’s perfect as a tasty 30-minute side dish or hearty vegetarian main. Also known as Potato Masala, this vegetarian dish from Indian cuisine is made with boiled and mashed potatoes that are sautéed with onions, and a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala.
Potato Masala is a simple, yet flavorful dish that can be customized by adjusting the spice levels according to personal preference. It is a staple dish in many Indian households and is also commonly found on the menus of Indian restaurants around the world.
What is Aloo Masala?
Aloo Masala is a vegetarian dish from Indian cuisine that features potatoes simmered in a fragrant spice mixture.
In English, “aloo masala” translates to “spiced potatoes” or “potato masala”. “Aloo” means “potatoes” in Hindi, and “masala” refers to a blend of spices used in Indian cuisine. Therefore, “aloo masala” is a dish made with potatoes that are cooked with a blend of spices to create a flavorful and aromatic dish.
The potatoes are typically boiled, mashed, and then sautéed with onions, garlic, ginger, and a variety of spices such as cumin, coriander, and turmeric. You can add a chopped tomato for a tangier, slightly sweet flavor.
It is a popular dish that can be served as a side dish or filling in various Indian snacks such as samosas, dosas, and sandwiches.
Why You’ll Love This Recipe
If you aren’t familiar with it already, this tasty Indian potato dish is like the filling inside of a potato samosa. In fact, I first got the recipe from my friend Divya after she made them, and I fell in love. I have cherished the recipe since lovingly called them “Samosa Potatoes.”
Here’s why you’ll be hooked on this potato curry recipe:
- Mouth-watering taste: the vibrant blend of spices that goes into aloo masala is so simple yet so delicious.
- Versatile: Aloo masala can be served as a main dish or as a side and its a great side kick or filling for other Indian dishes (like aloo naan).
- Absolute comfort food: steaming spiced and aromatic potatoes. Nothing can be better.
- A great vegetarian option. Although, it’ll be loved by meat-eaters just as much.
- Quick and easy to make, you can make a small batch or double or triple the recipe for more.
Ingredients For Aloo Masala
- Potato. Ideally, you’ll use either 1 large russet or two medium yellow potatoes.
- 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. 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. It gives the dish its glow and adds to the earthiness of the potatoes.
- Cayenne powder. For some kick.
- 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
- 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 saucepan 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 This Aloo Masala
This filling is perfect to pair with crispy dosas (South Indian lentil and rice crepes).
It is equally delicious as a side dish to tandoori fried chicken or Indian yogurt-marinated grilled chicken. You could bring it to a picnic to serve at room temperature as an alternative to potato salad.
To save some time, cook the potatoes and onions and set them aside until you’re ready to finish off the dish.
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.
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 filling 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:
- Aloo masala curry: Add some water or vegetable stock to the masala and simmer until the desired consistency is reached. Serve the curry with soft homemade chapathi.
- 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.
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
- 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
- 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.
Last Updated on September 25, 2023 by Jennifer Pallian BSc, RD