Best 4 Aloo Masala Spiced Potatoes Recipes

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**Aloo Masala: A Flavorful Journey Through Indian Cuisine**

Embark on a culinary adventure with Aloo Masala, a classic Indian dish that tantalizes taste buds with its aromatic blend of spices and the comforting texture of potatoes. This delightful dish, also known as Batata Nu Shaak, originates from the vibrant streets of Mumbai, where it has captivated hearts and palates alike.

This versatile dish showcases the culinary prowess of Indian cuisine, seamlessly blending the flavors of cumin, coriander, turmeric, and red chili into a harmonious symphony. The Kartoffeln Masala boasts a rich and complex flavor profile, ranging from mildly spicy to pleasantly tangy, with a hint of sweetness from the tomatoes and a touch of smokiness from the roasted cumin seeds.

Aloo Masala offers a symphony of textures, with tender and fluffy potatoes harmonizing with crispy and aromatic spices. This delightful dish is a versatile culinary chameleon, adapting effortlessly to various preferences and dietary needs. Our collection of recipes provides options for both traditional and innovative takes on Aloo Masala, ensuring that every palate finds its perfect match.

Whether you prefer the classic Aloo Masala, prepared with a melange of whole and ground spices, or the simplified version that utilizes pre-ground spice blends, our recipes cater to all levels of culinary expertise. We also offer a vegan adaptation, transforming this beloved dish into a plant-based delight without compromising on its rich flavors.

So, embark on this culinary journey with us and discover the magic of Aloo Masala. Let its tantalizing aromas fill your kitchen as you create a dish that will leave an unforgettable impression on your taste buds. Bon appétit!

Here are our top 4 tried and tested recipes!

POTATO MASALA (ALOO MASALA)



Potato masala (aloo masala) image

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 & sandwiches. Instructions included for stovetop & instant pot.

Provided by Swasthi

Categories     Side

Time 35m

Number Of Ingredients 14

2 cups potatoes (peeled & diced to 1 inch cubes (400 grams, 3 medium))
1 medium onions (chopped or sliced (about ½ to ¾ cup))
½ tablespoon ginger (chopped or grated (about 1 inch))
½ to ¾ teaspoon Salt ((adjust to taste))
2 tablespoon oil
¼ to ½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon chana dal ((optional))
1 teaspoon urad dal ((optional))
1 sprig curry leaves
1 to 2 green chilies ( chopped or sliced)
¼ teaspoon turmeric ((use more if needed))
1 Pinch hing ((optional))
2 tablespoons coriander leaves (chopped finely)

Steps:

  • 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.
  • Press SAUTE button and pour oil to the inner pot of the instant pot.
  • Add mustard, cumin, chana dal & 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.

Nutrition Facts : Calories 202 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

ALOO MASALA (SPICED POTATOES)



Aloo Masala (Spiced Potatoes) image

A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve dosas. It's also one of the best vegetable dishes - inexpensive, quick and delicious - to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they're tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it's a versatile dish that can also work as a side with other meals.

Provided by Tejal Rao

Categories     dinner, quick, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 large Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
1 tablespoon urad dal (split black gram)
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
2 tablespoons roughly chopped roasted cashews
1 green finger chile (or serrano chile), finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium yellow onion, chopped
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon ground turmeric
1/4 cup chopped cilantro leaves and tender stems
1/2 lemon, for squeezing

Steps:

  • Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.
  • In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.
  • Tip the cooked potatoes, half the cilantro and 1/4 cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

SUKHA ALOO (SPICED SAUTEED POTATOES)



Sukha Aloo (Spiced Sauteed Potatoes) image

Potatoes are one of the most versatile ingredients to have in your pantry. This quick recipe for sukha aloo (potatoes sauteed with spices), popular throughout India, shows off their ability to absorb delicious seasonings. Here they're supercharged with heady flavors like cumin, asafetida and coriander, plus the tangy spice blend known as chaat masala. Make sure not to mess with the potatoes too much once they're in the pan or they won't develop a beautiful crust. Serve with roti, or alongside a crisp salad for a simple dinner.

Provided by Priya Krishna

Categories     side-dish

Time 40m

Yield 2 servings

Number Of Ingredients 11

2 russet potatoes
2 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1/4 teaspoon asafetida
1 teaspoon ground coriander, preferably freshly ground
1/4 teaspoon Kashmiri chili powder, or cayenne to taste
1 teaspoon chaat masala
1/2 teaspoon kosher salt, plus more to taste
1/4 cup cilantro leaves, for garnish
Lime wedges, for serving

Steps:

  • Pierce the potatoes five times on each side with a fork, place in a microwave-safe bowl, and microwave until potatoes can be easily pierced, about 5 minutes on each side. Let them cool to room temperature, then peel and break them by hand into bite-size pieces.
  • Melt the ghee in a medium skillet over medium heat. Add the cumin seeds and cook until they darken slightly and smell toasted, about 1 minute. Swirl in the turmeric and asafetida. Add the potatoes, tossing to coat them with the spices without mashing the chunks. Add the coriander, chili powder, chaat masala and salt, then taste and adjust the seasoning.
  • Reduce the heat to medium low and cook, uncovered, until the bottom of the potatoes develop a crust, about 10 minutes. Cook a little longer if you want the potatoes to be extra charred. Garnish with cilantro and serve with lime wedges.

MASALA-SPICED POTATOES



Masala-Spiced Potatoes image

Categories     Ginger     Potato     Side     Roast     Quick & Easy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 pound potatoes, peeled and cut into 1-inch cubes
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
Pinch ground cloves

Steps:

  • Put oven rack in middle position and preheat oven to 500°F.
  • Pat potatoes dry, then toss with remaining ingredients in a bowl until evenly coated.
  • Spread out potatoes in 1 layer in a large (17- by 12-inch) shallow heavy baking pan, then roast, turning potatoes over with a metal spatula once or twice during roasting, until tender and some edges are golden brown, 25 to 30 minutes.

Tips:

  • Choose the right potatoes: For best results, use firm, waxy potatoes like Yukon Gold or Red Potatoes.
  • Cut the potatoes evenly: This will help them cook evenly.
  • Soak the potatoes: Soaking the potatoes in water for 30 minutes before cooking helps remove excess starch and prevents them from sticking together.
  • Use a large skillet: This will give the potatoes plenty of room to brown.
  • Don't overcrowd the skillet: Cook the potatoes in batches if necessary.
  • Cook the potatoes until they are browned and crispy: This will give them a delicious flavor and texture.
  • Add the spices: Add the spices towards the end of cooking so that they don't burn.
  • Garnish with cilantro: Cilantro adds a fresh, citrusy flavor to the dish.

Conclusion:

Aloo Masala is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes. The combination of spices gives the potatoes a flavorful and aromatic taste. Serve Aloo Masala with rice, roti, or naan bread.

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