Aloo Masala - Indian Potato Masala

Aloo Masala - Indian Potato Masala

Sure, here's a simple recipe for Aloo Masala or Indian Potato Bhaji. It's a delicious spiced potato dish that goes great with Indian breads like puri or roti, and also makes a great filling for dosas or sandwiches.

Course Side Dish

Cuisine Indian

Keyword aloo masala, potato bhaji, potatoes

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 180kcal

Cost $5

Ingredients

1 lb Potatoes around 4-5 medium-sized potatoes
1 large Onions finely chopped
2 Green chilies finely chopped (adjust to taste)
½ tsp Turmeric powder
1 tsp Mustard seeds
½ tsp Cumin seeds
1 tsp Urad dal Split black gram (optional)
8 - 10 Curry leaves
2 tbsp Fresh cilantro/coriander leaves finely chopped
2 tbsp Cooking oil
½ tsp Kosher salt to taste
1 tbsp Lemon juice optional
⅛ tsp Asafoetida hing - a pinch (optional)
1 inch Ginger finely chopped or grated

US Customary - Metric

Instructions

Cook - Boil the potatoes until they are tender. You can do this by boiling in a large pot with water on the stovetop or in a pressure cooker for quick results. Once boiled, peel the skin and chop them into bite-size pieces. Set them aside.
Pro tip - I like to make 2-inch pieces cutting each potato into 8 to 12 pieces.
1 lb Potatoes
Temper- Heat oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then add the cumin seeds and urad dal (if using).
1 large Onions, 1 tsp Mustard seeds, ½ tsp Cumin seeds, 1 tsp Urad dal, 2 tbsp Fresh cilantro/coriander leaves, 2 tbsp Cooking oil
Sauté - Add the chopped green chilies, ginger, and curry leaves when the dal turns golden. Stir for a few seconds. Add the chopped onions and a pinch of salt. Sauté until the onions turn translucent. Add the turmeric powder and asafoetida (if using). Stir well so the onions are coated with the turmeric.
2 Green chilies, ½ tsp Turmeric powder, 8 - 10 Curry leaves, 1 inch Ginger, ⅛ tsp Asafoetida
Combine - Add the potato pieces. Season with salt and potatoes. Carefully toss the potatoes so they coat well on all sides. Cover and simmer for 5 to 7 minutes on low heat.
½ tsp Kosher salt, 1 tbsp Lemon juice
Rest - Turn off the heat. Add the chopped cilantro and lemon juice. Mix everything well.
Serve - Your aloo masala or potato bhaji is ready! Serve it with puri or roti, or use it as a filling for dosas or sandwiches.

Nutrition