Aloo Masala (Spiced Potatoes)

By Tejal Rao

Published March 11, 2020

Aloo Masala (Spiced Potatoes)
Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
25 minutes
Rating
4(1,903)
Comments
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A little bowl of simply spiced half-mashed potatoes and onion, glistening with fat, is a standard side dish at bustling restaurants that serve dosas. It’s also one of the best vegetable dishes — inexpensive, quick and delicious — to add to your repertoire as a home cook. The key to these potatoes is water, not fat. Overcooking them just slightly ensures that they’re tender, and that they hold enough moisture so when you drop them into the hot pan, they break up and meld into the sautéed onion mix, becoming almost indistinguishable from it. Though aloo masala is great with a hot dosa, it’s a versatile dish that can also work as a side with other meals.

Featured in: Tejal Rao’s 10 Essential Indian Recipes

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Ingredients

Yield:4 servings
  • 2large Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 4 cups)
  • 2tablespoons neutral oil, such as grapeseed or canola
  • 1tablespoon urad dal (split black gram)
  • ½teaspoon cumin seeds
  • ¼teaspoon black mustard seeds
  • 2tablespoons roughly chopped roasted cashews
  • 1green finger chile (or serrano chile), finely chopped
  • 1(1-inch) piece fresh ginger, peeled and finely chopped
  • 1medium yellow onion, chopped
  • ½teaspoon kosher salt, plus more as needed
  • ¼teaspoon ground turmeric
  • ¼cup chopped cilantro leaves and tender stems
  • ½lemon, for squeezing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

259 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 6 grams protein; 277 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of water to boil over high. Once the water boils, add the potatoes. Cook until tender, about 10 minutes, then drain in a colander.

  2. Step 2

    In a heavy pot, heat the oil over medium. Add the urad dal, cumin and mustard seeds, and fry until cumin seeds are browned and dal is crisp, 1 to 2 minutes. Stir in the cashews, chile and ginger, and cook for another 2 minutes. Add the onion, salt and turmeric, and lower the heat. Cook, stirring occasionally, until the onion is translucent and tender but not browned, about 5 minutes.

  3. Step 3

    Tip the cooked potatoes, half the cilantro and ¼ cup water into the pot, and stir well to coat. As you stir, let some of the potato get mashed. If the mixture seems dry, add a splash more of water. Cook over low, stirring occasionally, until the potatoes are heated through, about 5 minutes, then season to taste with salt. Scrape into a serving dish; top with a generous squeeze of lemon and the remaining cilantro.

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Ratings

4 out of 5
1,903 user ratings
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Comments

Curious

What is urad dal (split black gram)? Is it a lentil or spice?

phalgal

I'm pretty sure this is urad dal, AKA black dal, that is used in dal makhani. I also suspect that if you can't find it you could probably sub green (French) lentils.

SC333

Do yourself a favor and drizzle a spoon of ghee over this dish at the end!

Shankin

Six stars? Filling, flavorful, and wonderful. I went to my local Indo-American market to pick up the urad dal and will likely have the bag for the rest of my life (same for black mustard seed) but I'll certainly use them again for this recipe. I was also shocked at the heat a finger pepper packs. They are as long as a matchstick and as fat as a french green bean but spiced up my recipe...which included an extra potato!

louis

Urad dal (split black gram) is also called white lentil. If it’s black it means it is whole. Also, I add water the moment the lentils (and spices) are coloured, before the potatoes. Otherwise they might burn.

Jen P.

This is so close to a recipe a friend of mine taught me in college, so I couldn’t help but make some changes that brought it a bit closer to that. I left out the dal and added peas at the end. Salt well. Curry leaves instead of cilantro. Went a little harder on the mustard and cumin seeds (I *love* those flavors). Finally, my friend’s most cherished tip: add a little ghee around the edges of the pot the at the end. Let the potatoes sit so they crisp up a bit.

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