Variations on this simply spiced, smashed potato dish are a staple of Indian food in almost every corner of the world. This quick and easy Indian Potato Recipe is my version of South Indian Aloo Masala. It's the perfect side dish for your favorite grilled protein or as a vegetarian main course for Meatless Monday.
One of my favorite South Indian dishes is Masala Dosa - a simple lentil crepe, hot and crispy and filled with spiced Indian potatoes.
The ingredient list for that dreamy potato filling is shockingly short considering the memorable flavors and textures. It's a dish that works equally well with dosa pancakes as it does with a bowl of lentil dal or a plate of Indian-spiced salmon, and can even be used in Easy Baked Samosas.
Ingredients for Indian potato recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Potatoes: My preferred type of potatoes for this easy recipe are Yukon golds or something similar. But almost any type of potato will work, including russet potatoes, red potatoes and baby potatoes.
Whole Black Mustard Seeds and Cumin Seeds: These warm and earthy spices cook along with our aromatics to create robust flavor and subtly crunchy texture. If you don't have cumin seeds substitute ½ teaspoon ground cumin powder, then taste and adjust seasoning.
Turmeric Powder: Vibrantly colored and distinctly flavored, turmeric is a staple of Indian cooking and a popular ingredient in curry spice powders. I tested this recipe using curry powder and different spice combinations, but always came back to turmeric for the clean, authentic flavor.
Fresh Cilantro: Substitute chives or scallions, if needed. If you can get your hands on fresh curry leaves, that would be an amazing option to add to the mix, as well!
Full ingredient list and measurements included in printable recipe card below.
Step by step instructions:
1. Prep potatoes
To begin, bring a pot of water to boil over high. Once boiling, add 2 teaspoons salt and whole potatoes. Cook until very tender, about 15-20 minutes, then drain. Once cool enough to handle, peel and roughly chop the potatoes into bite sized pieces.
2. Cook aromatics
In a large skillet or Dutch oven, heat neutral oil over medium. Add the diced onion, ginger, garlic, jalapeño, cumin seeds and mustard seeds, and sauté for 6 minutes.
Next, add salt and turmeric, and lower the heat. Cook another 2 minutes, allowing the spices to bloom and the onions to finish cooking.
3. Stir potatoes into spices
Add the butter along with cooked and chopped potatoes. Toss and smash potatoes, incorporating them into the spice and onion mixture.
Add fresh cilantro and a few tablespoons water, if needed. Cook over low, allowing the potatoes to break down a bit and absorb the flavors. Taste and adjust seasonings.
4. Garnish and serve
Serve potatoes topped with a few cilantro leaves and lime wedges.
Looking for more Indian-inspired recipes?
FAQ's and Serving Suggestions:
There are a few keys to the success of this simple recipe. First, overcooking the potatoes. Some Indian potato recipes call for parboiling the potatoes, but I have found that overcooking the potatoes leaves them tender for the smashing phase of the recipe, and the extra water inside the potato flesh helps marry the spices and create a delicious dish. So leave your potatoes boiling just a bit longer than necessary.
Second, butter. It adds a luscious creaminess to the potatoes that's unforgettable. If you're looking for a vegan version, skip the butter or add your favorite plant-based spread.
My preferred type of potatoes for this easy recipe are Yukon golds. They are a good balance of starchy and waxy, and similar to the variety of yellow potatoes I find in Portugal. But almost any type of potato will work, including russet potatoes, red potatoes and Dutch baby yellow potatoes.
These savory potatoes are the perfect side dish for Baked Indian Salmon, a bowl of Cucumber Yogurt Raita and a stack of warm naan. Your Indian feast will be unforgettable!
The green chili will add some heat to the dish, so add more or less based on your preference. If your chili isn't very spicy, add a pinch of cayenne pepper or red chili powder to bump up the heat.
To store, transfer cooked potatoes to an airtight container and store in the refrigerator up to 2 days. For reheating, spread the potatoes in a single layer in a large non-stick skillet. Cook over low-medium heat until heated through.
Spiced Indian Potato Recipe (Aloo Masala)
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
1 ½ pounds potatoes (Yukon gold potatoes or similar)
1 tablespoon coarse kosher salt, divided
2 tablespoons neutral oil
1 large yellow onion, diced fine
1 tablespoon fresh ginger, grated
4 garlic cloves, diced
1 jalapeno (or other green chili), diced
2 teaspoons black mustard seeds
1 teaspoon whole cumin seeds
1 teaspoon turmeric
2 tablespoons butter
⅓ cup fresh cilantro, diced
Fresh lime wedges (optional, for serving)
Instructions
- To begin, bring a pot of water to boil over high. Once boiling, add 2 teaspoons salt and potatoes. Cook until very tender, about 15 minutes, then drain, reserving ¼ cup water. Once cool enough to handle, peel and roughly chop the potatoes into bite sized pieces.
- In a large skillet or Dutch oven, heat neutral oil over medium. Add the diced onion, ginger, garlic, jalapeño, cumin seeds and mustard seeds, and sauté for 6 minutes. Add salt and turmeric, and lower the heat. Cook another 2 minutes, allowing the spices to bloom and the onions to finish cooking.
- Add the butter along with cooked and chopped potatoes. Toss and smash potatoes, incorporating them into the spice and onion mixture.
- Add fresh cilantro and a few tablespoons water, if needed. Cook over low, allowing the potatoes to break down a bit and absorb the flavors. Taste and adjust salt and seasonings.
- Serve potatoes topped with a few cilantro leaves and lime wedges.
Notes
The green chili will add some heat to the dish, so add more or less based on your preference. If your chili isn't very spicy, add a pinch of cayenne pepper or red chili powder to bump up the heat.
Overcooking the potatoes is a key to success in this recipe! Some Indian potato recipes call for parboiling the potatoes, but I have found that overcooking the potatoes leaves them tender for the smashing phase of the recipe, and the extra water inside the potato flesh helps marry the spices and create a delicious dish. So leave your potatoes boiling just a bit longer than necessary.
Second key to success? Butter. It adds a luscious creaminess to the potatoes that's unforgettable. If you're looking for a vegan version, skip the butter or add your favorite plant-based spread.
- Prep Time: 10
- Cook Time: 35
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Indian
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