Potato masala is a really quick, easy, and tasty recipe. You can make it in about 10 minutes if you have pre-boiled potatoes.
With just a few ingredients you will have a tasty dish in about 10 to 15 minutes.
What do you need to make this Potato Masala?
Potatoes – Any potatoes are fine, I used Russet potatoes in this recipe.
Onions – Yellow onions are my go-to onion for cooking.
Ginger – I store my ginger in the freezer, as it lasts much longer and it’s very easy to grate or chop.
Green chilies – I do store my green chilies in the freezer too, to make them last longer.
Cilantro – Chopped cilantro leaves for garnishing
Turmeric powder – This is what gives the potato masala its brilliant yellow color!
Salt to taste
For seasoning:
Oil – Any high heat oil like canola, vegetable, peanut, or olive oil.
Mustard seeds – Black mustard seeds
Split urad dal – White urad dal, split.
Curry leaves – The flavor of curry leaves is something different and gives any dish a delicious taste
This is usually eaten with Dosa ( a lentil and rice crepe), it is also used as a filling for the Masala Dosa. But it is a very versatile recipe and can be eaten in many different ways.
You can eat it as a filling in a sandwich, in a chapati, or a paratha like a roll. Also, it is great as a filling for samosas and puffs. You can try it with my air fryer tortilla samosas, it tastes delicious.
Potato Masala
Ingredients
- 2 Potatoes cut into cubes
- ½ Yellow Onion sliced
- ½ inch Ginger chopped
- 1 Green Chili chopped
- 2 tbsp Cooking oil (canola, olive or sunflower)
- ½ tsp Turmeric Powder
- Salt to taste
- Coriander leaves for garnishing
For seasoning
- 1 tsp Mustard seeds
- ½ tsp Split urad dal
- 1 sprig Curry leaves
Instructions
- Microwave potatoes for around 4 minutes till cooked. This is my shortcut method to cut down cooking time. If you do not want to use the microwave you can boil potatoes on the stove top, or in a pressure cooker.
- Heat oil in a pan. Add seasoning ingredients. When the mustard splutters. Add onions, chopped ginger, and green chilli. Fry for a few minutes till opaque.
- Add turmeric powder and salt. Mix well.
- Add the boiled potatoes with about 1 cup of the cooking water. Cover and cook for about 10 minutes.
- Use a potato masher or fork to mash the potatoes. If you like it chunky you can leave a few pieces of potato unmashed. Adjust the salt.
- Garnish with chopped coriander leaves.
Notes
- If you do not have curry leaves or split urad dal, you can skip them. It will still be just as good.
- I did not have cilantro for garnishing, so you can just leave it out like I did.
