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potato masala (aloo masala)


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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 3


Remove All · Remove Spices · Remove Staples

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Step 1

Boil potatoes either in a pot or pressure cooker.

Step 2

If cooking in a pot, bring water to a boil and add the diced potatoes. Cook them just until done or fork tender and not mushy. OR If cooking in a pressure cooker, add the potatoes to a bowl and pour little water. Cover and pressure cook for 3 whistles on a medium flame.

Step 3

Ensure potatoes are just cooked and not very soft or mushy.

Step 4

Heat oil in a pan and add mustard and cumin.

Step 5

When they begin to splutter, add chana dal and urad dal. Fry until golden and then add hing.

Step 6

Then add ginger and saute for 30 to 60 seconds until aromatic.

Step 7

Optional step to soften the dal - Pour 2 to 3 tablespoons water to the pan and cook until the dal turns soft. This is an optional step done to soften the dal. Ensure you evaporate all of the water before going to the next step.

Step 8

Add onions, green chili and curry leaves. Saute till the onions turn transparent.

Step 9

Once the onions turn transparent, add potatoes, turmeric and salt..

Step 10

Mash slightly and add very little water or potato boiled stock to make the entire potato masala moist. Stir and cook for one to 2 mins. Taste test and add more salt if needed.

Step 11

Add coriander leaves. Stir. Serve potato masala with dosa, puri, chapati, bread or rice.

Step 12

Press SAUTE button and pour oil to the inner pot of the instant pot.

Step 13

Add mustard, cumin, chana dal & urad dal. Fry all of these until the dals turn golden.

Step 14

Then add curry leaves, onions and green chilies.

Step 15

Saute onions well until they turn transparent or pink. Add ginger and fry for 30 seconds.

Step 16

Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour ⅓ cup (80 ml) water.

Step 17

Press CANCEL button. Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.

Step 18

Secure the instant pot with the lid. Position the steam release handle or vent to sealing.

Step 19

Next press PRESSURE COOK button and set the timer to 4 mins (high pressure).

Step 20

When the instant pot is done, press cancel. Release the pressure manually by moving the steam release handle from sealing to venting.

Step 21

If there is any excess moisture left, evaporate it in the saute mode first.

Step 22

Give a good stir and lightly mash only after the excess moisture has evaporated. Add more salt if needed. Garnish with coriander leaves.

Step 23

Serve potato masala with dosa, sandwiches, roti or even in wraps.

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