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.
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.
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: 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.
- 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.
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!
- 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
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.