Aloo masala — spiced potatoes
Precooked potatoes fried with onion, mustard and turmeric.
Active time25 min
Cooking30 min
Total45 min
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Ingredients
- 1 onion
- 4 potatoes
- 1 pinch of ground turmeric
- 5 curry leaves
- ½ tsp mustard seeds
- 1 tbsp sunflower oil
- ½ tsp salt — optional
- ½ tbsp chana dal — optional
- 5 green chillies
Preparation
Peel the potatoes and cut them into cubes measuring 3 centimetres.
4 potatoes- knife
Cook them for 15 to 20 minutes in a saucepan of boiling water, then drain.
- saucepan
- colander
Meanwhile, peel and finely slice the onion, wash the curry leaves and chillies, then slit the chillies and remove their seeds to reduce the heat.
1 onion5 curry leaves5 green chillies- knife
Heat the oil in a frying pan. Fry the mustard seeds in the oil until they begin to pop. Add the optional chana dal and cook for 2 minutes, then add the curry leaves, onion and chillies. Cook over a medium heat for 5 minutes, stirring.
½ tsp mustard seeds1 tbsp sunflower oil½ tbsp chana dal — optional- frying pan
- hob
- spoon
Add the precooked potatoes, sprinkle the turmeric over them and mix well.
1 pinch of ground turmeric- frying pan
- spoon
Cover and cook over a medium heat for about 5 minutes, stirring, until the potatoes are very tender and slightly crushed.
- frying pan
- lid
- hob
- spoon
If desired, season with the salt listed in the ingredients.
½ tsp salt — optional- spoon
Allergens
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Routine photos quotidienne autorisée par Roch : vingt nouvelles recettes et vingt versions corrigées publiées sans photo le 20 octobre 2026. Anciennes images conservées dans leur historique. Revue technique et visuelle, compositions variées, textes et modèles conservés ; aucun essai en cuisine revendiqué.
Estimated times.