Published: by Absolutely Recipes, in the Indian recipes category.

Aloo Masala Recipe.

Ingredients:

Ingredients for potato masala
2 cups potatoes peeled & diced to 1 inch cubes (400 grams, 3 medium)
1 medium onions chopped or sliced (about 1/2 to 3/4 cup)
1/2 tbsp ginger chopped or grated (about 1 inch)
1/2 to 3/4 tsp salt (adjust to taste)
tempering
2 tbsp oil
1/4 to 1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp chana dal (optional)
1 tsp urad dal (optional)
1 sprig curry leaves
1 to 2 green chilies chopped or sliced
1/4 tsp turmeric (use more if needed)
1 pinch hing (optional)
for garnish
2 tbsps coriander leaves chopped finely

Recipe Instructions:

Method 1 - how to make potato masala (stovetop)
boil potatoes either in a pot or pressure cooker.
If cooking in a pot, bring water to a boil and add the diced potatoes.
Cook them just until done or fork tender and not mushy.
Or if cooking in a pressure cooker, add the potatoes to a bowl and pour little water.
Cover and pressure cook for 3 whistles on a medium flame.
Ensure potatoes are just cooked and not very soft or mushy.
Heat oil in a pan and add mustard and cumin.
When they begin to splutter, add chana dal and urad dal.
Fry until golden and then add hing.
Then add ginger and saute for 30 to 60 seconds until aromatic.
Optional step to soften the dal - pour 2 to 3 tbsps water to the pan and cook until the dal turns soft.
This is an optional step done to soften the dal.
Ensure you evaporate all of the water before going to the next step.
Add onions, green chili and curry leaves.
Saute till the onions turn transparent.
Once the onions turn transparent, add potatoes, turmeric and salt.
.
Mash slightly and add very little water or potato boiled stock to make the entire potato masala moist.
Stir and cook for one to 2 mins.
Taste test and add more salt if needed.
Add coriander leaves.
Stir.
Serve potato masala with dosa, puri, chapati, bread or rice.
Method 2 - how to make potato masala in instant pot
press saute button and pour oil to the inner pot of the instant pot.
Add mustard, cumin, chana dal & urad dal.
Fry all of these until the dals turn golden.
Then add curry leaves, onions and green chilies.
Saute onions well until they turn transparent or pink.
Add ginger and fry for 30 seconds.
Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour 1/4 cup (80 ml) water.
Press cancel button.
Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.
Secure the instant pot with the lid.
Position the steam release handle or vent to sealing.
Next press pressure cook button and set the timer to 4 mins (high pressure).
When the instant pot is done, press cancel.
Release the pressure manually by moving the steam release handle from sealing to venting.
If there is any excess moisture left, evaporate it in the saute mode first.
Give a good stir and lightly mash only after the excess moisture has evaporated.
Add more salt if needed.
Garnish with coriander leaves.
Serve potato masala with dosa, sandwiches, roti or even in wraps.

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