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.
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.
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.
The only difference between the Maharashtrain 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!
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.
- 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 masala hot with dosa or puri
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!
Potato Masala - Instant Pot & Stovetop
- 1 tablespoon Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 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
- 1/2 teaspoon Turmeric
- 4 Potato medium, cut into 3/4 inch cubes, I used russett potatoes, about 400gms.
- 1 teaspoon Salt
- 1/3 cup Water
- 1 tablespoon 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'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!
- 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.