This delicious Potato Masala is 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
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This Potato Masala is so versatile, and I love that it is easy to make this favorite Indian potato recipe 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 up quite a long time.

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

Watch How to Make Potato Masala (Batata bhaji)

Batata Bhaji

These Indian 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 popularly used as Dosa Aloo in Masala Dosa. My family loves dosa, so I often make these potatoes as a filling.

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 versions is the use of lentils in the tempering. For dosa aloo, add some urad and Chana Dal in the tempering initially.

More Ways to Use Potato Masala

  • These potatoes will work great to add to puff pastry to make aloo patties. Here is my paneer puff pastry turnover recipe, where you can switch the paneer filling with these potatoes.
  • Make wraps or rolls with roti or paratha, green chutney, and topped with chaat masala.
  • We love making 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

Ingredients

Potato: Use Yukon gold potatoes as they hold their shape well when cooked. Russet potatoes or red potatoes could work well too.

Cumin Seeds: Add these to the tempering, which helps to release their flavor.

Black Mustard Seeds: These add a nutty flavor when added to hot oil when doing the tempering.

Curry Leaves: These citrusy leaves add a wonderful aroma and flavor to tempering.

Green Chili Pepper: These green chilies add heat and flavor to the final dish. Use birdseye or Thai green chilis. You can also use serrano or jalapeno in a pinch. Adjust the amount to your liking.

Asafoetida (Hing): This is another ingredient often added to tempering in Indian cuisine. It has an onion-garlicky aroma. You can find it at Indian grocery stores or online. If you can’t find it, replace it with 1/4 teaspoon of onion + 1/4 teaspoon of garlic powder. Or add 2-3 cloves of minced garlic to the tempering.

Onion: Use thinly sliced red or yellow onions.

Ginger: Use freshly grated ginger or ginger paste.

Turmeric: Adds an earthy flavor and wonderful yellow color to the dish. Also, great to add for its medicinal properties.

Lime Juice: Use freshly squeezed lime or lemon juice.

Cilantro: The favorite garnish for Indian curries.

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 fewer cooking utensils for you to clean. All you need to do 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 and ginger and sauté them well.
  • Finally, mix everything well with turmeric, salt, chopped potatoes, and water.
  • Ensure 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 the potatoes don’t get mushed.
  • If there is any leftover liquid, just let them rest for a few minutes, covered with a lid. You can remove the steel insert from 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 or boil in the instant pot, release pressure naturally. You can 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.

Tempering: 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

Add Aromatics: Then add onions and 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.

Serve: Turn off the heat, garnish with cilantro leaves, and serve the potato bhaji hot with dosa or puri.

Batata Bhaji made in the instant pot pressure cooker

I 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!

Pro-Tips

  • Do not overcook: When overcooked, potatoes become entirely mushy. Hence make sure not to overcook. Also, using the right variety of potatoes can help hold their shape better.
  • Add nuts for crunch: You can add peanuts or cashews to this curry for additional crunch, similar to upma.
  • Add veggies for extra nutrition: You can add veggies such as carrots or green peas to this curry.
  • Storing: Let the aloo bhaji cool down completely, then store it in airtight containers for up to 3 days in the refrigerator. I don’t recommend freezing cooked potatoes, as they lose their texture. It is best to reheat this potato bhaji in the microwave.

More Potato Recipes You’ll Love

4.94 from 16 votes

Potato Masala – Instant Pot & Stovetop

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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

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. 

Nutrition

Calories: 77kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 661mgPotassium: 117mgFiber: 2gSugar: 4gVitamin A: 113IUVitamin C: 70mgCalcium: 31mgIron: 1mg

Additional Info

Course: Side Dish
Cuisine: Indian
Diet: Gluten-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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11 Comments

  1. Delicious! We both loved this! So easy and quick too. I appreciate that it was flexible for my substitutions: cayenne powder since I have no fresh chili, red potatoes, and no cilantro. I did have the curry leaves (they’ve been in my freezer forever, great to have a way to use them), all of the other spices, and lime. Thanks for the wonderful recipe!

  2. 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!