Potato Masala – Indian Recipe
- Flavor Profile: Potato Masala offers a delightful blend of flavors. The combination of spices like cumin, coriander, turmeric, red chili powder, and garam masala creates a complex and aromatic profile. The spices are tempered in oil, releasing their essential oils and infusing the dish with a fragrant aroma.
- Texture: The potatoes are typically boiled and then either cubed or mashed. The gravy, made with a blend of onions, tomatoes, and spices, is typically thick and slightly saucy. The combination of soft potatoes and flavorful gravy creates a satisfying textural contrast.
- Versatility: Potato Masala is a versatile dish that can be customized to suit individual preferences. It can be made spicier or milder by adjusting the amount of chili powder. The consistency of the gravy can also be varied, from thick and saucy to dry and crumbly.
- 4-5 medium potatoes, boiled and peeled
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1/2 cup water
- Salt to taste
- Fresh coriander leaves for garnish
How to Make Potato Masala:
- Boil the Potatoes: Start by boiling potatoes until they are soft. Peel and cut them into cubes or mash them as desired.
- Prepare the Gravy: Heat oil in a pan and temper it with cumin seeds and mustard seeds. Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and sauté for a few more seconds.
- Add Spices: Add turmeric powder, red chili powder, coriander powder, and garam masala to the pan and sauté until fragrant.
- Combine Ingredients: Add the boiled potatoes to the pan and mix well with the spices. Pour in some water or tomato puree to create the desired consistency of the gravy.
- Simmer and Serve: Simmer the dish until the flavors are well-combined and the gravy has thickened. Garnish with fresh coriander leaves and serve hot with your preferred accompaniment.
- Aloo Curry: A similar dish, Aloo Curry, often includes additional vegetables like peas or cauliflower.
- Dry Potato Masala: A drier version of the dish, perfect for stuffing parathas or serving as a side dish.
- Spicy Potato Masala: For those who prefer a fiery kick, the amount of red chili powder can be increased.
It's a popular accompaniment in Indian cuisine, particularly with dishes like biryani, pulao, or kebabs. The preparation method may vary, but typically, yogurt is whisked until smooth and then seasoned with salt, roasted cumin powder, chopped green chilies, finely chopped coriander leaves, and a hint of achaar or pickle masala for an extra kick of flavor. Sometimes, finely chopped onions or grated carrots are also added for additional crunch and texture.
- 1 cup Plain Yogurt (Curd)
- 2 tsp Pasand Achaar (Indian Pickle of your choice)
- 1/4 tsp Onion (Finely Chopped (Optional))
- 1/4 cup Tomato (Finely Chopped (Optional))
- 1 tsp Green Chili (Finely Chopped (Optional))
- 1/2 tsp Roasted Cumin Powder
- 2 pinch Fresh Coriander Leaves (Chopped for Garnish (Optional))
In a mixing bowl, whisk the yogurt until smooth.
Add the chopped Pasand pickle (achaar) of your choice to the yogurt and mix well.
I have tried this recipe with Pasand Khaman Gunda Pickle, Pasand Gorkeri, Pasand Mixed Pickle & Pasand Mango Pickle. I have yet to try the Pasand Chundo. Do let me know in the Comments how your Fusion turned out and which Pickle you used.If using, add the finely chopped onion, tomato, and green chili to the yogurt mixture and mix until well combined.
Season the raita with roasted cumin powder and salt according to taste. Mix well.
Garnish the raita with freshly chopped coriander leaves if desired.
Refrigerate the achaar raita for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a refreshing accompaniment to biryani, pulao, or any Indian meal.
- You can adjust the quantity of pickle and other ingredients according to your taste preferences.
- You can also experiment with different types of pickles to create variations of achaar raita.