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This really easy mild potato curry – aloo masala in Hindi – is a deliciously comforting, lightly-spiced mixture of fried potatoes, onion, and tomato. It’s a fantastic meal at any time of the day!
I really love aloo masala – it’s one of my most favourite curries in the whole wide world. It has the same comforting effect on me as buttery mashed potato, or chips… but with so much more flavour. I mean, just look at it – who wouldn’t fall head over heels in love?
I learned to make this when I was living in India, courtesy of my friend, Usha, who makes the most amazing food. In fact, it was the first thing she ever taught me. It soon became a regular in our home!
Nigel Slater once said that he considered a fluffy baked potato the food equivalent of a hug. If that’s true (and I don’t disagree with him), then this aloo masala is akin to being wrapped in a duvet, and vegging out on the sofa, bingeing on Netflix.
Ingredients for aloo masala
At first glance, it may seem like a long list of spices but actually, they can be used to make most of my curries, and some are used in my masala chai recipe, too. To make aloo masala, you’ll need:
- garlic, ginger, and green chilli
- spices: mustard seeds, curry leaves, turmeric, star anise, cinnamon, fennel seeds, mace, and cloves
- plus some oil, coriander (cilantro), and salt. If you want to make a wet curry, you’ll need some milk, too.
How to make this mild potato curry
Making this curry is actually very easy. First you need to cook your potatoes. I prefer to cook them whole, then let cool before peeling and lightly mashing them. The reason for this is that fewer nutrients are lost, plus there’s far less wastage. And they’re easier to peel when cooked!
While the potatoes are cooking, you can make the masala by heating some oil in a kadai, and then spluttering some mustard seeds and curry leaves for a few seconds. Add the onion, and fry for about 5 mins, then when it starts to become translucent, add the rest of the spices.
The whole lot needs to be fried for another couple of minutes, so while it’s doing its thing, smoosh up the garlic, ginger, and green chilli into a rough paste. If you have a small attachment for your food processor, you can do it in that, or a blender, but I find it just as easy to use a mortar and pestle.
Add this paste to the pan, and continue to fry for another 3 mins or so. Mix in the chopped tomatoes, and fry for about 5 mins, until it all comes cleanly away from the sides of the pan.
Now it’s time to add the potato. Make sure it’s all coated with the masala. You can break up any larger lumps with your spatula or wooden spoon. Turn the heat down to medium-low, and cook for around 10 mins. Taste, and season with salt.
Now you need to decide whether you want a wet or dry curry. For a dry one, it’s ready to be served, garnished with a sprinkling of fresh coriander leaves. If you want a wet curry, mix in a cupful or so of your favourite milk, and then heat through for 5 mins. Serve as before.
What to have with aloo masala
- palak paneer
- dal fry
- aloo gobi masala
- paneer butter masala
- butter chicken
- masala chai
This also makes an excellent filling for toasted sandwiches, wraps, panini, etc. And of course, for masala dosa. Yum!
You’ll love this aloo masala
- lightly-spiced and flavoursome
- comforting & filling
- gluten-free, soy-free, nut-free
- easy-peasy to make
- deliciously satisfying
However you you have this aloo masala, I know you’re going to love it as much as we do! Enjoy!