Aloo Masala
Tender baby potatoes simmered in a fragrant, spiced onion-tomato gravy. This homestyle North Indian favorite comes together in one pan and pairs beautifully with poori, roti, or steamed rice for a comforting weeknight meal.
For 4 servings
- prep
Boil and peel the baby potatoes.
Pressure cook baby potatoes with 1 cup water for 2 whistles, or boil in a pot until fork-tender. Drain, cool slightly, peel, and halve them.
TIPChoose potatoes of similar size so they cook evenly. Over-boiled potatoes will break in the gravy. - temper
Temper the cumin seeds.
1.Heat oil in a kadai or pan over medium heat.2.Add cumin seeds and let them crackle for 30 seconds until fragrant. - saute
Sauté onions and aromatics.
1.Add chopped onions and sauté until golden brown (6-7 min).2.Add ginger garlic paste and slit green chilies, sauté until raw smell fades (1 min).TIPTake your time with the onions — a deep golden color builds the base flavor of the gravy. - saute
Cook the tomato masala.
1.Add tomato puree and cook until the oil separates from the masala (4-5 min).2.Stir in turmeric powder, red chili powder, and coriander powder. Cook for 1 minute. - simmer · ~10 min
Simmer potatoes in the gravy.
1.Add the boiled potato halves and salt. Gently stir to coat them in masala.2.Pour in 1 cup water and bring to a boil.3.Lower heat, cover, and simmer for 8-10 minutes until the gravy thickens.TIPMash a few potato pieces lightly against the pan to thicken the gravy naturally. - garnish
Finish with garam masala and garnish with coriander leaves.
Sprinkle garam masala over the top and give it a gentle stir. Turn off the heat and garnish with fresh chopped coriander leaves.
- serve · ~5 min
Let it rest for 5 minutes, then serve hot.
Aloo Masala tastes best after a brief rest, which allows the flavors to meld. Serve hot with poori, roti, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil potatoes until just fork-tender; over-boiling will cause them to break apart in the gravy.
- 2Sauté onions to a deep golden brown — this builds the rich, sweet base of the masala.
- 3Cook the tomato puree until oil visibly separates; this ensures no raw tomato taste remains.
- 4Gently mash a few potato halves against the pan to naturally thicken the gravy.
- 5Let the dish rest for 5 minutes after cooking so the spices meld into the potatoes.
- 6For a thicker gravy, reduce water to 3/4 cup and simmer uncovered for 2 extra minutes.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tablespoon and dry-roast cumin before adding onions. The gravy will be lighter but still flavorful.
high proteinHigh-protein
Add 1 cup of boiled chickpeas along with the potatoes for extra protein and heartiness.
veganVegan
This recipe is already vegan — just ensure your garam masala contains no animal products.
jainJain
Omit onion and garlic; use asafoetida (hing) and a pinch of black salt instead. Replace ginger-garlic paste with ginger paste.
Why this is on our healthy list.
Rich in Resistant Starch
Boiled and cooled baby potatoes contain resistant starch, which supports gut health and steady blood sugar levels.
High in Antioxidants
Turmeric, coriander, and cumin provide curcumin and other antioxidants that help reduce inflammation.
Good Source of Vitamin C
Tomatoes and green chilies contribute vitamin C, which supports immune function and iron absorption.
Low in Fat, Naturally Vegan
With just 2 tablespoons of oil, this dish is low in saturated fat and suitable for plant-based diets.
Frequently asked questions
Yes, just cut them into 2-inch chunks before boiling so they hold their shape in the gravy.
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