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    Home » Recipes » Curry

    Potato Masala (Batata bhaji)

    September 7, 2022 . By Meeta Arora . 6 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    The best ever aloo masala
    Aloo Masala

    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.

    Potato masala in a bowl garnished with cilantro

    This Potato Masala is so versatile and I love that it is easy to make in less than 30 minutes.

    Usually, the traditional method is to boil the potatoes separately and peel and chop. Then you temper them with onions and spices, which would take it up quite a long time.

    But, this recipe does not boil the potatoes separately. We will make it as a one-pot dish.

    Batata Bhaji

    These potatoes are popular in Maharashtra as Batata Bhaji. It is also called Aloo Masala. They are made as an easy everyday potato dish, but also a part of the festive meal along with poori and shrikhand.

    Potato Stuffing for Masala Dosa

    In South India, these potatoes are popular to use as Dosa Aloo in Masala Dosa. My family loves dosa, so I make these potatoes often as a filling for dosa.

    Here is my recipe for Crispy Dosa to which you can add these potatoes to make Masala Dosa.

    The only difference between the Maharashtrian and South Indian version is the use of lentils in the tempering. For dosa aloo, add some urad and Chana Dal in the tempering initially.

    Other ways to use these Potatoes

    • These potatoes will work great to add to puff pastry to make aloo patties. Here us my paneer puff pastry turnover recipe, where you can switch the paneer filling with these potatoes.
    • Make wraps or rolls with roti or paratha, along with some green chutney and topped with chaat masala.
    • We love make sandwiches with any leftover potatoes. We grew up eating potato sandwiches, and they are definitely my comfort food!
    Potato bhaji in a small bowl garnished with coriander

    One-pot Potato Masala Method

    The potato masala made in the Instant pot/Pressure cooker is much quicker and easier as all ingredients are added to the same pot. It is less cooking utensils for you to clean. All you need to is chop the veggies and add them to the pot.

    • Heat the pressure cooker in sauté mode and heat oil in it. Add cumin seeds, mustard seeds, curry leaves, green chilies, and asafoetida. Sauté for about 30 seconds till you get a nice aroma.
    • Then add the chopped onions, ginger and sauté them well.
    • Finally, add the turmeric, salt, chopped potatoes, and water and mix everything well.
    • Make sure that is nothing is stuck to the bottom and deglaze the pot. Press Cancel and close the lid with the vent in the sealing position.
    • Start the Pressure cook on high pressure in Manual mode for 2 minutes. Release the pressure manually when the pressure cooker beeps. Then press Cancel and open the lid.
    Steps to make Indian potato stir fry made in the instant pot
    • Add the lime juice and cilantro and mix gently so that the potatoes don't get mushed.
    • In case, there is any leftover liquid, just let them rest for a few minutes covered with a lid. You can also take the steel insert out of the Instant pot, so the potatoes don't overcook..
    • Enjoy the batata bhaji with dosa, roti or poori.

    Traditional Aloo Masala Method

    • Boil the potatoes in a stovetop pressure cooker for 5-6 whistles on medium heat and release pressure naturally. You can also boil them in a large pot until they are cooked well. Take the potatoes out and let them cool. Peel and dice the potatoes once they have come to room temperature.
    • Heat oil on a large pan on medium heat and add cumin seeds, mustard seeds, curry leaves, green chilies, and asafoetida. Sauté for a few minutes
    • Then add onions, ginger, and saute for 2-3 minutes. Add turmeric, salt, and potatoes and mix well.
    • Let it cook for a few minutes on low heat. Turn off the heat and serve the potato bhaji hot with dosa or puri.
    Batata Bhaji made in the instant pot pressure cooker

    Hope you enjoy this easy Indian spiced Potato Masala recipe. They can be whipped up in no time, and have certainly become a favorite in my house!

    Tried this recipe?Give a rating by clicking the ★ below
    Potato Masala Bhaji in a small pretty bowl

    Potato Masala - Instant Pot & Stovetop

    Meeta Arora
    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!
    4.91 from 10 votes
    Print Save Saved! Pin
    Servings: 4
    Calories: 77
    Course: Side Dish
    Cuisine: Indian
    Diet: Gluten-free, Vegan
    Method: Instant Pot/Pressure Cooker, Stovetop
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins

    Equipment

    • Instant Pot/Pressure Cooker

    Ingredients
     
     

    • 1 tablespoon Oil
    • ½ teaspoon Cumin seeds (Jeera)
    • ½ teaspoon Mustard Seeds (Rai)
    • 12 Curry Leaves (Kadi Patta)
    • 2 Green Chili Pepper chopped, adjust to taste
    • 1 pinch Asafoetida (Hing) skip for gluten-free
    • 2 cup Onion thinly sliced, 1 large onion about 8oz
    • 1 teaspoon Ginger
    • ½ teaspoon Turmeric
    • 4 Potato medium, cut into ¾ inch cubes, I used russett potatoes, about 400gms.
    • 1 teaspoon Salt
    • ⅓ cup Water
    • 1 tablespoon Lime juice
    • Cilantro to garnish
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    Instructions
     

    • 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.
      Onions, curry leaves, green chili pepper in the instant pot
    • 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.
      Potato, onion and spices in the instant pot ready to be cooked
    • 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't overcook.
      Cooked potato masala garnished with cilantro in the instant pot
    • Enjoy with dosa or puri!
      Potato Masala Bhaji in a small pretty bowl

    Stovetop Method

    • 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!

    Video

    Notes

    Double the recipe: The same cooking time will work even if you double the recipe. 
    Making this potatoes South Indian style for dosa: 
    • Add 1 teaspoon each of Chana Dal and urad dal along with cumin and mustard seeds.  
    • Slightly mash the potatoes after they are cooked using a potato masher. This makes stuffing them in a dosa easier. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 77kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 661mgPotassium: 117mgFiber: 2gSugar: 4gVitamin A: 113IUVitamin C: 70mgCalcium: 31mgIron: 1mg
    Keyword aloo bhaji, dosa aloo, potato masala
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. Your Spiced says

      February 17, 2022 at 4:30 am

      Recipes are so good and creative recipes. i am very much excited to try your recipes.

      Reply
    2. Roopa says

      January 23, 2022 at 5:42 pm

      Such a detailed recipe! Worked out for me so well in instant pot! Thanks a lot !

      Reply
      • Piping Pot Curry says

        February 04, 2022 at 5:02 pm

        Hi - So good to hear that. Thank you for sharing 🙂

        Reply
    3. Priya Manocha says

      July 16, 2021 at 8:23 pm

      love it! I actually needed to put the instant pot on for 3 min. to get the potatoes soft enough for dosa. Quick and easy for an American Desi mama. Thank you!

      Reply
      • Piping Pot Curry says

        July 19, 2021 at 8:16 am

        Hi - So good to hear that. Thank you for sharing 🙂

        Reply
    4. Arif Siddiqui says

      December 24, 2020 at 10:26 am

      I like this recipe ,I love vegetarian food very much no meat I will In Sha Allah try this today.

      Reply

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