Few foods match up to the utter simplicity and deliciousness of a classic Indian potato masala, with a tempering of mustard seeds and a touch of ginger, garlic and turmeric. The potatoes, cooked to the point where they mash easily, acquire a crispy, golden char at the bottom of the pan. Squirt on a dash of lemon juice and you have the tastiest food on the planet, all vegan. Despite the name, there is not much masala in a potato masala. In fact, if you like gently spiced food, this is a dish for you.

Why you will love this potato masala

Versatile recipe. This masala can be used at nearly any meal, with nearly any side. It is what you will find stuffed in a dosa at an Indian restaurant. You can also serve it with a flatbread like poori or roti or with rice and dal. Easy recipe. This aloo masala is an utterly simple and even foolproof recipe. It’s probably one of the first dishes most aspiring Indian cooks learn to make, probably because it’s nearly impossible to mess it up. Crowd-pleaser. Everyone loves potatoes, including those avowed veggie-haters. Even kids can’t say no to these. This aloo masala dish was one of my son Jay’s favorites, and I would often catch him scooping up the potatoes from the skillet and stuffing them into his mouth. Delicious. You really don’t need to emphasize that potatoes are delicious, but cooked this way they are especially so. Soy-free, nut-free and gluten-free recipe.

How to make potato masala

Serving suggestions

Stuffed in any dosa, including this traditional dosa, brown rice dosa or this instant masala dosa. With poori or roti. With basmati rice and a simple, yellow lentil dal.

Storage instructions

Refrigerate: Store the aloo masala in the fridge in an airtight container for up to four days. Freeze: Freeze the potato masala for up to four months in a freezer-safe container. Reheat: Reheat on stovetop or in the microwave until warmed through.

More delicious Indian potato recipes

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