Masala Aloo or Potato Masala is very simple North Indian style masala aloo recipe which we usually make at home. This potato masala is very easy to do and very tasty dry (non gravy) sabji. I always love one pot recipes and this one is special as this is my mom’s recipe and is made from very basic ingredients available at home. These home style recipes are easy and quick to do for everyday meal.
In this recipe we are going to cook the whole potatoes in lot of aromatic spices which gives these masala aloo a special flavor. I used small size potatoes in this recipe so that they get cooked easily all the way to inside. Keeping them in salty water before cooking makes these potatoes cook faster and gives them little taste. Then carefully cook the spices in oil so that they don’t get burnt but release their flavors. Add potatoes and sauté it for some time so they absorb the aroma of spices. Pressure cook for a whistle to get everything together. These masala potatoes really get ready in no time and ideal to try to for bachelors and beginner.
These spicy masala aloo are so yummy that you can even eat them like a snack or enjoy them with roti or paratha. Usually I keep this sabji for my hubby’s lunch box along with some raita and salad. I love to eat this masala aloo with dhal and rice, mmmmmmmm Tastes Divine!
Check out my easy to follow step by step instructional recipe video for more details:
Masala Aloo / Potato Masala Video Recipe
Masala Aloo / Potato Masala Detailed Recipe Card
- Baby potatoes: 8-10,
- Cumin seeds: 1 tsp,
- Coriander powder: 1 tbs,
- Red chilly powder: 1 tsp,
- Turmeric powder: 1 tsp,
- Amchoor (Dry Mango) Powder: 1 tsp,
- Oil: 2-3 tbs,
- Water: 1 cup, to be added in multiple steps to curry. Another bowl of water for soaking potatoes,
- Salt: To taste
- Take some water in a bowl and add salt to it. Pierce each potato 8-10 times with a fork and put it in salted water.
- Leave potatoes in salted water for 15 minutes.
- After 15 minutes heat oil in pressure cooker at medium heat and add all the spices and about ¼ cup of water.
- Sauté till oils comes out from spices.
- Then add potatoes and about ¼ cup of water and sauté it for some time.
- Now add some salt and add little more than ¼ cup of water, cover the lid and let it cook for 1 whistle.
- Let the pressure cooker cool before opening the lid.
- Check potatoes for softness by pricking with a fork. If it is soft, masala potatoes are ready to go.
- If you find them still hard, add little more water and give it another whistle.
- Enjoy masala aloo (potatoes) with roti, chapatti or parantha of your choice.
2. I like to eat these potatoes with rice and dal but they also taste yummy with paratha and chapati.