The Best Indian Potato Recipe (Easy and Fast)

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There is nothing better than a masala dosa with a side of sambar. Go to any good South Indian restaurant and ask for one. A giant crispy dosa will be set down in front of you. Crack open that dosa and a golden filling of deliciousness awaits you. Congratulations!  You have discovered potato masala! This easy Indian potato recipe, also called potato masala or aloo masala, will light up your taste buds! It is one of my favorite South Indian potato recipes.

Aloo curry is made to perfection with lots of flavor from the onions, ginger, garlic, and warm spices! Indian cuisine varies widely across the nation, and this, my friends, is the South Indian version. In contrast to Bombay aloo curry that is made with garam masala, this dish is simple to make and requires only a few traditional spices. It goes great with dosa, chapati, roti, naan, or even as the main course in any Indian meal with steamed white rice.

This classic South Indian potato curry is flavorful despite its simplicity, making it a very popular dish. The flavor meshes perfectly with any South Indian cooking. Vegetarians and vegans both will love this curry. This potato curry is made without the use of exotic cooking techniques, crazy tricks, or fancy chopping methods. Simple steps, simple ingredients, easy recipe and a massive amount of taste are all delivered to your table in 30 minutes. Enjoy

Indian Potato Recipe Ingredients

Potatoes

Yukon gold potatoes or yellow potatoes are the ideal type of potatoes for this curry because they maintain their structure throughout the cooking process. They contain the high starch content of russet potatoes, but with significantly more taste. Red potatoes have very little starch and lose some of their crispness as they cool. When pan-roasted and baked, very small baby potatoes tend to break apart, so they don’t work as well in this recipe.

Oil or Ghee

It is preferable to use oils with a high smoking point to make your typical Indian dishes. Avocado oil or sunflower oil are good choices. I like to use ghee as the flavor is second to none.

Black Mustard Seeds and Cumin Seeds

Black mustard seeds, which are often seen in Indian food, lend a pungent flavor to curries. The mustard tastes softer and has a richer flavor when the seeds are first fried. Cumin seeds should be used instead of cumin powder, as the flavor will be richer and more intense with the seeds.

Ginger, Garlic, and Red Onion

Use freshly chopped ginger, garlic, and onion for the best flavor. Ginger and garlic pastes can be used if desired.

Ground Spices

The ground earthy spices found in this recipe are easy to find and delicious. No curry powder is required! We will use the following spice powders: coriander powder, turmeric powder, and chili powder

Curry Leaves

This curry features yet another South Indian flavor that is excellent.

Freshly Chopped Cilantro

In addition to its delicious flavor, cilantro is a good source of vitamins A, K, and C. Cilantro is a healthy herb because it has anti-inflammatory and antioxidant properties. When cooking the curry, sprinkle fresh cilantro on top!

How to Cook Indian Potato Curry

• To begin, heat oil in a large skillet or large saucepan on low-medium heat. Once it’s ready, add the mustard seeds and allow them to burst before adding the cumin seeds and 2 dried red chilies.

• Add the garlic and ginger about 30 seconds later, but don’t let them go too brown. Cook them for a further 30 seconds without letting them get too brown.

• Next, add the potatoes, onions, green chili, and black pepper. The potatoes should be peeled and cut into 1/2 inch cubes. Combine well and cook for a few minutes until the potatoes’ edges are soft and the onions become translucent.

• Add the ground spices (coriander powder, turmeric, and chili powder), curry leaves, and salt once the potatoes’ edges and onions are browned.

• Cover and cook for 2 to 3 minutes, or until the oil separates from the spices.

• To fully cook the potatoes, add half a cup of water, and cover the pan. Boil on a low to medium flame for about 10 minutes [or until the potatoes are completely soft]. The texture should be soft, with a blend of chunks and smashed pieces. It’s ok to mash the potatoes a little with the back of your spoon, but we’re not trying to make mashed potatoes. There should be some chunks of potato to define the consistency. If too dry, add a little water until the desired consistency is achieved.

• By this time, the potatoes should be done (if not, cook them until they are), at which point you can add some chopped cilantro (coriander leaves) and adjust the salt before serving!

Serving suggestions

Indian flatbread

This is the perfect side dish for crispy dosa, or idli but can go with any Indian feast.

Rice

Another fantastic dish is white rice that has been steam-cooked. Potato curry pairs well with any rice dish.

Chutneys and pickles

You can also serve different chutneys and pickles with your potatoes like onion chutney, mint chutney and garlic pickles etc.

Storage Tips

Store

Potato curry can be kept in the refrigerator for up to 1-2 days in an airtight container.

Reheat

Make sure it is well cooked through before serving; you can do this by reheating it in the microwave or by pan-frying it with a little oil (if you want it to be very dry) or a few tablespoons of water