potato masala

Potato masala or aloo masala is a dish made by sauteing boiled potatoes. It is usually eaten with poori or dosa. It can also be stuffed in wraps &amp; sandwiches. Instructions included for stovetop &amp; instant pot.

Potato masala (aloo masala)

potatoes (peeled & diced to 1 inch cubes (400 grams, 3 medium))

onions

ginger (chopped

Salt ((adjust

mustard seeds

cumin seeds

chana dal ((optional))

urad dal ((optional))

curry leaves

green chilies

turmeric ((use more if needed))

hing ((optional))

coriander leaves (chopped finely)

Boil potatoes either in a pot or pressure cooker.

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.

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

Heat oil in a pan and add mustard and cumin.

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

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

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.

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

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

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.

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

Method 1 - How to make potato masala (stovetop)

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

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

Then add curry leaves, onions and green chilies.

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

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

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

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

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

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

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

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

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

Method 2 - How to make potato masala in instant pot

Potato Masala, is an Indian dish made with yellow potatoes, sautéed onions, and a tasty blend of spices and fresh chilies.&nbsp;

Potato Masala Recipe - Stovetop &amp; Instant Pot

cumin (jeera) seeds

urad dal (optional)

chana dal (bengal gram) (optional)

green chilies (finely chopped)

ginger (minced)

asafoetida (hing) (optional)

onion

turmeric powder

yukon gold potato (about 400 grams)

salt (to taste)

juice of half lime

coriander leaves

Firstly, boil the potatoes in a stovetop pressure cooker for 3-4 whistles with little water on medium heat and let the pressure release naturally. You can also boil potatoes in the Instant Pot. Or you can also cook them in a large pot until just tender, about 15 minutes, drain, and set aside.

Once it is cooled, peel, dice and then roughly mash it. Don&#039;t mash it completely.

Heat the Kadai, add oil, once it&#039;s hot add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.

Then add green chilies, curry leaves, ginger, asafetida and saute it for 30 secs.

Now add onion, turmeric powder, salt and saute it for 2-3 minutes or till onions turn light brown.

Then add boiled &amp; mashed potato and mix it well, close the lid, and cook for 2 minutes. Turn off the flame.

Lastly, add coriander leaves, squeeze lemon juice and, mix it well. Potato/Aloo Masala filling for Dosa recipe is ready to serve.

Stovetop Method:

Firstly Peel and dice the potatoes into ¾ -1 inch cubes. I used Yukun gold potatoes about 400 grams.

Press SAUTE on Instant Pot. Add oil, Once hot, add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.

Add diced potatoes and along with ⅓ cup of water. Deglaze the pot i.e., Make sure to scrap any spice if sticking to the pot to avoid BURN alert.

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.

When the instant pot beeps, Do a QUICK RELEASE (QR).

Remove lid away from you, sprinkle coriander leaves and lemon juice, Mix well.

You can also roughly mash using potato masher according to your preference.

Potato (Aloo) Masala curry is ready, serve with hot with Dosa, Poori, chapatis, &amp; parathas.

Instant Pot Method:

This delicious Potato Masala is so easy to make as a one-pot dish in the instant pot or stovetop. These vegan potatoes can be used as a stuffing for the South Indian favorite, Masala Dosa, or as the popular Maharashtrian Batata Bhaji to pair with poori. Also, great to add to sandwiches or wraps!

Potato Masala - Instant Pot &amp; Stovetop

Cumin seeds (Jeera)

Mustard Seeds (Rai)

Curry Leaves (Kadi Patta)

Green Chili Pepper (chopped, adjust to taste)

Asafoetida (Hing) (skip for gluten-free)

Onion (thinly sliced, 1 large onion about 8 ounces)

Ginger

Turmeric

Potato (medium,

Salt

Water

Lime juice

Cilantro (to garnish)

Start the pressure cooker in sauté mode and let it heat. Add oil, cumin seeds, mustard seeds, curry leaves, gree chili pepper and asafoetida. Sauté for 30 seconds.

Add onions, ginger and saute for 2 minutes.

Add turmeric, salt, potatoes and water. Mix well. Make sure to nothing is stuck to the bottom and deglaze the pot. Press Cancel and close lid with vent in sealing position.

Start on Pressure Cook (Manual) mode on high pressure for 2 minutes. When the pressure cooker beeps, quick release the pressure manually. Press cancel and open the lid.

Add the lime juice and cilantro. Mix gently. If there is any leftover liquid, just let them rest for 5 minutes. You can also take the steel insert out of the instant pot, so the potatoes don&#039;t overcook.

Enjoy with dosa or puri!

Boil potatoes in a stovetop pressure cooker for 5-6 whistles on medium heat or in a large pot until they are cooked well.  Let the pressure release naturally. Take the potatoes out and let them cool. Peel and dice the potatoes.

Heat oil in a pan on medium heat and add oil in it. Add oil, cumin seeds, mustard seeds, curry leaves, gree chili pepper and asafoetida. Saute for 30 seconds.

Add onions, ginger and saute for 2 minutes. Add turmeric, salt and potatoes. Mix well. Let the potatoes cook for 3-4 minutes on low heat. Turn off heat and serve!

Stovetop Method

https://content.jwplatform.com/videos/1qozUKEP.mp4

This delicious Potato Masala is so easy to make as a one-pot dish in the instant pot or stovetop. These vegan potatoes can be used as a stuffing for the South Indian favorite, Masala Dosa, or as the popular Maharashtrain Batata Bhaji to pair with poori.

Potato masala (Batata Bhaji)

This versatile, simple but lip-smackingly delicious potato masala can be stuffed into a dosa, scooped up with a poori or roti, or served as a side with rice and dal.

Potato Masala (Aloo Masala)

potatoes ((prefer waxy potatoes, like yellow Yukon gold potatoes or red potatoes).)

avocado oil ((or any vegetable oil of choice))

tsp black mustard seeds

¼ tsp asafetida ((hing))

urad dal ((uncooked))

onion ((finely chopped))

turmeric

jalapeno

ginger garlic paste

lemon

cilantro ((chopped))

Cook the potatoes in boiling water until very tender. A toothpick or a fork pierced in the middle should go cleanly through. Chop the potatoes roughly or crumble them into smaller pieces with your fingers. Don&#39;t mash them with a fork or masher--you want some texture.

Heat oil in wok or skillet over medium-high heat. Add the mustard seeds and asafetida to the oil and wait for the mustard seeds to sputter.

Stir in the urad dal and saute a few seconds until it just begins to change color.

Add the onions, curry leaves, chopped green chili peppers and turmeric to the wok.

Add a generous pinch of salt and saute the onions until soft and just beginning to brown. Stir in the ginger garlic paste and saute for a minute to let it cook.

Stir in the potatoes and mix well. Let the potatoes cook over medium-high heat for a few minutes, stirring every couple of minutes, so the potatoes at the bottom get lightly charred. This adds great flavor and some crunch. Check salt and add more as needed.

Stir in the lemon juice followed by the cilantro. Mix and turn off heat. Serve hot.

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The most viewed potato masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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