Go Back
+ servings
Print Recipe
5 from 3 votes

Aloo Masala (Spicy Potatoes) + Video

Aloo masala is a warm potato dish filled with earthy spices and tons of flavor. This Indian-inspired dish makes for a great side!
Prep Time10 mins
Cook Time25 mins
0 mins
Total Time35 mins
Servings: 4
Calories: 327kcal
Author: Kevin

Ingredients

  • 2 lb. Yukon Gold potatoes peeled and cut into 2" pieces
  • ¼ cup vegetable oil
  • 1 teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon ground asafoetida (hing) (See Note 1)
  • ½ teaspoon fenugreek seeds
  • 20 fresh curry leaves (See Note 2)
  • 1 medium red onion chopped
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger paste
  • 2 small green Thai chiles (See Note 3)
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt

Instructions

  • In a Dutch oven or large pot over high heat, cook potatoes in boiling water until just tender, 15 minutes, drain and set aside.
  • In same pot, heat oil over medium high heat. Cook mustard and cumin seeds until they pop, 1 minute. Add the asafoetida, fenugreek seeds and curry leaves and cook 1 minute. Next add the onion, garlic, ginger and chiles, cooking 3 minutes.
  • Add the potatoes, coriander, turmeric and salt. Reduce heat to low, toss to coat potatoes and cook, covered for 5 minutes.
  • Uncover and stir, mashing lightly with back of spoon. If there is still liquid, cook uncovered until slightly dry, another 1-2 minutes.

Video

Notes

  1. A substitute can be ¼ teaspoon onion powder plus ¼ teaspoon garlic powder.
  2. Fresh curry leaves can be found in most Asian and Middle Eastern markets.
  3. Substitute can be 1 Serrano chile, halved.

Nutrition

Sodium: 309mg | Calcium: 69mg | Vitamin C: 153mg | Vitamin A: 216IU | Sugar: 3g | Fiber: 7g | Potassium: 1037mg | Calories: 327kcal | Saturated Fat: 11g | Fat: 15g | Protein: 6g | Carbohydrates: 46g | Iron: 3mg