Can I use different potatoes for this recipe?

Absolutely! While waxy potatoes like Yukon Gold or red potatoes hold their shape better, starchy russets will give you a fluffier texture. Both work well—it's really about your preference for the final texture of the dish. Just adjust your cooking time accordingly as larger or starchier potatoes may take longer to cook.

I don't have all the whole spices listed. Can I still make this dish?

Yes! While the combination of whole spices creates a complex, authentic flavor, you can substitute with 2 teaspoons of garam masala added toward the end of cooking. You'll still get a delicious result, though with a slightly different flavor profile than the original recipe.

My masala seems too dry. What can I do?

If your aloo masala seems too dry during cooking, you have several options. Adding milk as suggested in the recipe will create a creamier curry. Alternatively, you can add a splash of water, coconut milk, or even some yogurt thinned with a little water. Just remember to adjust your seasoning afterward.

Can I make this dish less spicy for children?

Definitely! This dish is easy to adapt for milder palates. Simply omit the green chili or use just a small piece for flavor without the heat. The wonderful thing about this recipe is that it's still incredibly flavorful even without the chili heat, thanks to all the aromatic spices.

Easy Aloo Masala Recipe - LazyDayRecipes

Name: Easy Aloo Masala Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Indian
Ingredients: Main Ingredients; 500 g small-medium potatoes; 3 tablespoon coconut oil; 1 teaspoon black mustard seed; 1 sprig curry leaves (fresh or dried); 1 large onion, sliced; ½ teaspoon turmeric powder; 1 star anise; 3 cm piece cinnamon stick; 1 teaspoon fennel seeds; 1 piece nutmeg flower (mace); 2 whole cloves; 3 cloves garlic; 3 cm piece of ginger; 1 large green chilli; 1 medium tomato, chopped; Salt to taste; Fresh coriander (cilantro) leaves, torn; Optional; 250 ml milk (any preferred type)

Description

Easy Aloo Masala is a flavorful South Indian-style mashed potato curry made with whole spices, sautéed onions, fresh herbs, and the option of creamy milk for a richer texture. Perfect with rice, naan, or as a stand-alone main dish, this recipe offers layers of aromatic tastes and a comforting, home-cooked appeal.

Ingredients

Units Scale

Main Ingredients
500 g small-medium potatoes
3 tablespoon coconut oil
1 teaspoon black mustard seed
1 sprig curry leaves (fresh or dried)
1 large onion, sliced
1/2 teaspoon turmeric powder
1 star anise
3 cm piece cinnamon stick
1 teaspoon fennel seeds
1 piece nutmeg flower (mace)
2 whole cloves
3 cloves garlic
3 cm piece of ginger
1 large green chilli
1 medium tomato, chopped
Salt to taste
Fresh coriander (cilantro) leaves, torn
Optional
250 ml milk (any preferred type)

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Instructions

Prepare the Potatoes: Scrub the potatoes and place them in a pot of boiling water. Boil whole until tender. Once cool enough to handle, peel the potatoes and slice them. Roughly mash the potatoes, leaving some lumps for texture.
Heat the Oil and Sauté Spices: In a large pan, heat the coconut oil over medium heat. Add the black mustard seeds and allow them to splutter, then toss in the curry leaves and cook for 30 seconds to release their aroma.
Sauté Aromatics: Add the sliced onion to the pan and sauté until translucent and soft. Then, sprinkle in the turmeric powder, star anise, cinnamon stick, fennel seeds, nutmeg flower (mace), and whole cloves. Stir for another 2 minutes to toast the spices.
Make the Spice Paste: Using a mortar and pestle, pound together the garlic, ginger, and green chilli to form a coarse paste. Add this paste to the onion and spice mixture, stirring constantly and cook for a few minutes until the raw garlic smell disappears.
Add the Tomato: Stir in the chopped tomato and cook for about 5 minutes. Ensure the onion and spice mixture doesn’t stick or burn by stirring regularly.
Combine with Potato: Add the roughly mashed potatoes to the pan. Mix everything well, breaking up any large lumps, and cook over medium-low heat for 10 minutes, allowing the flavors to meld.
Season: Taste the masala and season with salt as needed.
Adjust Consistency (Optional): If a wetter curry is desired, pour in the milk and mix thoroughly. Heat for an additional 5 minutes until well combined and creamy.
Garnish and Serve: Finish by sprinkling torn fresh coriander leaves over the top. Serve hot with rice, naan, alongside other curries, or enjoy on its own.

Notes

Nutritional data does not include milk.
For vegan version, skip the milk or use a plant-based alternative.
Adjust the green chilli for preferred heat level.
Fresh curry leaves add more flavor than dried ones.
Great for meal prep and reheats well.

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 4g
Sodium: 161mg
Fat: 11g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg