Aloo masala - Potato curry

Cooking time: 10 min. / 20 min.Difficulty: easy


Another curry, which definitely belongs to Indian classics. You can get it in India whole day, including breakfast. If you have some boiled potatoes leftovers, aloo masala is an option number one ;)


Cook potatoes.

Heat oil on a pan on a high heat, add mustard seeds and curry leaves. After 0,5 min add tomatoes, ginger, garlic, onion, salt and cover with lid. Saute on a small fire 10 minutes, until tomatoes get soft and make a pappy consistency. 

Add all the spices and 1/2-1 glass of water, that the mix is submerged. 

In about 2 minutes add boiled potatoes and warm it up.

Serve with rice, Indian bread (roti), dosa or apam.

If you like it hot, add green chilies with tomatoes. Add coconut milk to soften the curry.



To buy curry leaves USUK, Europe, To buy fennel seeds USUK, Europe, To buy Indian pan kadai USUK, Europe, To buy a rice cooker USUK, Europe


For 4 portions:

  • 1/2 kg potatoes
  • 2 larger tomatoes chopped
  • 2 red onions fine chopped
  • 3 cloves garlic crushed
  • 1 cm fresh ginger crushed
  • 1/2 tsp black mustard seeds 
  • 10 curry leaves
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1-2 tsp coriander powder
  • 1 tsp chicken powder
  • 1 tsp fennel seeds
  • 1 and 1/2 tsp cinnamon
  • pinch of salt
  • 2 tbs coconut or vegetable oil

Side dish:

  • rice or Indian bread, apam, dosha .......

Authentic tools needed:

  • kadai pan
  • rice cooker