Potato masala is a tasty and easy to make side dish for poori, dosa and rice. This is known as poori masala in south India, as it is typically served with poori. This aloo masala is a super easy to make, tastes very delicious, flavorful and wholesome. Vegan and gluten free.
Poori is one of the most popular breakfasts in south India. This recipe or aloo bhaji also known as poori masala is the ultimate pair of puffy crispy pooris both in restaurants and homes.
Potatoes are very widely used in Indian food this aloo masala is a south Indian specialty.
If you had eaten this combo in south Indian restaurants you know what I mean 🙂 This bright yellow masala with hearty chunks of potato and subtle flavor of besan or chickpea flour is so tasty, aromatic and filling.
Though it is very very popular in restaurants, it is one of the easiest recipes to make at home. In this post I am sharing with you how to make best south Indian potato masala recipe with step by step photos. The post also includes instructions for making this recipe in instant pot as well as pressure cooker.
If you have pre boiled potatoes handy, this curry can be made in 15 minutes flat. I usually boil the potatoes while cooking some other dish in an instant pot or pressure cooker. You can also boil them in stovetop in a pan. Let us get straight into the recipe along with loads of tips and variations 🙂
About This Recipe
What Is Potato Masala?
It is a delicious and easy to make side dish for poori popular in south Indian restaurants. In Tamil Nadu it is commonly known as poori masala but this curry also tastes very good with dosa, rice too.
This is a super easy recipe that beginners can also make with ease. This masala is made in many ways and the taste varies from place to place.
Few recipes add tomatoes while few others add lemon juice alone for the tangy taste. In some restaurants generous amount of green peas and even carrots are added.
One main ingredient that is invariably added in this curry is gram flour or besan (chickpea flour). It lends a wonderful nutty flavor and taste to this dish along with thickening it.
Why This Recipe Works?
The recipe of south Indian style potato masala I am sharing here is a true keeper one that I have been making for a decade. I have tweaked the recipe, adjusted the proportions of ingredients and this recipe of aloo masala tastes exactly like south Indian restaurants.
I make this for breakfast on weekends when I can leisurely fry pooris or make crispy ghee roast or rava dosa. Sometimes I make this masala dry and use as filling for masala dosa (dosa aloo) or potato sandwich. It tastes just yum.
The step by step photos show the elaborate method to make potato masala but I have also included brief instructions for making this potato curry using instant pot or pressure cooker.
Do try and enjoy this restaurant style potato masala. It is
flavorful and delicious
the best combo for poori, dosa
vegan and gluten free
easy to make.
Ingredients For Aloo Masala
Vegetables– You can make this masala either with potatoes alone or a mix of potatoes and green peas. Some recipes also call for chopped carrots. Here I have used potatoes and green peas as they are in season.
Chickpea flour– Gram flour or besan is used in this curry for flavor and also as a thickening agent. You will need roasted besan else you can also use sattu.
Tomatoes– It is optional to use tomatoes in this recipe. In few recipes only lemon juice is used but I usually add a small tomato for flavor.
Turmeric powder– The bright yellow color of this curry is from turmeric powder. Use best quality pure ones to reap the health benefits.
Onions– The main flavor of this potato masala is from onions so use it generously. You can use regular red onions or even pearl onions for more flavor. Slice them thin as shown for best flavor.
Other ingredients– Slit green chillies, curry leaves, coriander leaves, lemon juice, minced ginger, mustard seeds, cumin seeds, urad dal, chana dal, oil and salt are the other ingredients for this potato dish.
How To Make Potato Masala Recipe
Rinse and scrub three large potatoes or 400 grams of potatoes thoroughly. Boil them until soft. You can boil on stove top or pressure cook or instant pot.
Pressure cooker– 3 whistles in medium flame
Instant pot– 5 minutes in pressure cooker or manual mode, pressure valve sealed.
Stove top– boil in a pot full of water for 10-12 minutes.
Once boiled, peel the potatoes. Mash the potatoes coarsely or cut into big cubes.
Next shell the green peas, slice the onions thinly, slit the green chilies, mince the ginger and set aside.
Making Aloo Masala
Heat oil in pan or kadai. Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaf, slit green chilies, red chilies and minced ginger. Saute for a minute.
Add thinly sliced onions and shelled green peas.
Saute for 2 minutes or until onions turn a bit soft. Do not let them turn brown.
Add salt to taste and turmeric powder. Mix well and cook for a minute or two.
Add the finely chopped tomato and saute for a minute. Add mashed potato. Next add 2 tablespoons roasted gram flour or besan and coat the potatoes well. Coat the flour very well to the potatoes by sautéing.
Add 2.5 cups water and mix very well. Cover and cook for 7-8 minutes or until the curry thickens a bit. You can cook for up to 10 minutes for a very thick curry.
Once the potato masala has reached the desired consistency, add lemon juice and chopped coriander leaves.
Mix well and remove from flame. Serve hot.
How to make aloo curry for masala dosa?
You can easily alter the same recipe and make it dry and use as filling for masala dosa, sandwich, wraps, kathi rolls etc.
Just follow the same recipe but add 1 tablespoon besan and add 1/2 cup water instead of 2.5 cups. Mix and cook in medium flame keeping the pan open.
This will yield dryer curry suitable for stuffing in dosa, sandwich etc. This dry curry also tastes very good with coconut rice, lemon rice, curd rice.
Instant pot potato masala recipe
To make aloo masala in instant pot here are the instructions. You need not boil the potatoes beforehand. Just, scrub, peel and dice into big cubes. Set aside.
Place the steel insert inside your instant pot and switch it on. Press saute mode.
Fry the tempering ingredients- mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, slit green chilies, red chilies. Fry for a minute.
Add onion, tomatoes, green peas and mix well.
Now add cubed potatoes, chickpea flour, salt, turmeric powder and mix.
Finally add 2.5 cups water and mix. Close the IP, cancel saute and press pressure cook or manual mode. Set the timer for 6 minutes.
Once cooked let the pressure release naturally for 5 minutes,
Open the IP and add lemon juice or lime juice, chopped coriander leaves. If the curry is thin, you can simmer in saute mode for another 2-3 minutes.
Tips & Recipe Notes
Boiling Potatoes– You need potatoes to be well cooked but not mashed for this curry. Do not cook for more time than mentioned in the recipe. It just needs to fork tender. There should be chunks of potatoes in the curry.
Some recipes call for mashing half the quantity of potatoes thoroughly and cube the remaining half.
Onions– Slice the onions thinly as shown in the photo for maximum flavor. Also saute them only till they turn a bit soft and do not brown them.
Chickpea flour– It is an important ingredient in making potato masala for flavor as well as thickening the curry. You need to roast the chickpea flour well until it turns aromatic.
What you can do is roast a good quantity of chickpea flour and store in airtight container. It stays good for months and can be used in various recipes.
Ginger green chillies-The main flavor of this curry is from ginger and green chilies along with curry leaves, so do not miss them.
More Potato Recipes
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Potato Masala For Poori
1 CUP = 250 ml
- 400 grams potatoes boiled and peeled
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 teaspoona channa dal
- 1/2 teaspoon cumin seeds
- 12 curry leaves
- 3 green chilies chopped
- 2 dried red chilies
- 3/4 cup onions thinly sliced
- 1 inch ginger peeled and freshly minced
- 2 tablespoons chickpea flour besan
- 1/2 teaspoon turmeric powder
- Cilantro/coriander leaves
- Juice of 1/2 lemon
- 2.5 cups water
- Rinse and scrub three large potatoes or 400 grams of potatoes thoroughly. Boil them until soft. You can boil on stove top or pressure cook or instant pot.
- Once boiled, peel the potatoes. Mash the potatoes coarsely or cut into big cubes. Next shell the green peas, slice the onions thinly, slit the green chilies, mince the ginger and set aside.
- Heat oil in pan or kadai. Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaf, slit green chilies, red chilies and minced ginger. Saute for a minute.
- Add thinly sliced onions and shelled green peas.
- Saute for 2 minutes or until onions turn a bit soft. Do not let them turn brown.
- Add salt to taste and turmeric powder. Mix well and cook for a minute or two.
- Add the finely chopped tomato and saute for a minute. Add mashed potato. Next add 2 tablespoons roasted gram flour or besan and coat the potatoes well. Coat the flour very well to the potatoes by sautéing.
- Add 2.5 cups water and mix very well. Cover and cook for 7-8 minutes or until the curry thickens a bit. You can cook for up to 10 minutes for a very thick curry.
- Once the potato masala has reached the desired consistency, add lemon juice and chopped coriander leaves.
- Mix well and remove from flame. Serve hot.