Aloo Masala also known as Aloo Bhuji, is a beloved Pakistani dish prepared by frying potatoes in a spicy gravy. You can enjoy it as a main dish or use it to stuff your parathas and samosas, adding extra tastiness. This recipe skips boiling the potatoes and instead frying them in the spicy tomato gravy, making it extra delicious. Whether you have it for brunch, breakfast, or dinner, Aloo Masala fits right in. My family calls this recipe as “Khattay Aloo” because of the tamarind used in this recipe, that really kicks up the flavor. Give Aloo Masala a try, you’ll definitely not regret making this.

Must-Try Recipe

It’s a common dish that hails from Pakistan and brings together crispy fried potatoes with a tangy gravy that’s just so full of flavours. What’s even better is that you can whip this up in just 20 minutes, making it a super quick and convenient meal option. Kids in the house are sure to gobble it up because, let’s face it, who doesn’t love potatoes? And for the adults, get ready to be wowed by the amazing taste it brings to the table. Plus, if you’re following a Vegetarian diet, this recipe is a fantastic choice. It’s so satisfying and hearty that you won’t need anything extravagant to have a delicious meal.

Trust me, you won’t be disappointed when you take that first savory bite of Aloo Masala.

I prepared this recipe using a pressure cooker, which slashed the cooking time in half. I’ve also included directions on how to make it on the stovetop. The only variations are the cooking time and the amount of water needed.

Step-By-Step Process With Pictures

1. Wash the potatoes thoroughly to remove any dirt. Peel the potatoes and cut them into round medium-thin slices. Set them aside.

2. Heat oil in a pan over medium heat. Add chopped onions and sauté until they turn brown. Add cumin seeds and fry until fragrant.

3. Add chopped tomatoes to the pan along with basic spices (salt, turmeric, chili powder, and coriander powder). Cook the mixture until the oil starts to separate from the masala. Keep some water nearby to prevent sticking.

4. Once the masala is ready, add a spoonful of achar powder and tamarind pulp. Mix well to combine the flavors.

5. Add the sliced potatoes to the masala mixture and fry until the potatoes are well coated with the masala.

6. Pour 1 cup of water into the pan with the potatoes and masala. Close the pressure cooker lid and cook for 6-8 minutes after the whistle blows.

7. Once pressure cooking is done, release the pressure and open the lid. Sprinkle fenugreek leaves over the cooked Aloo Masala. Transfer the Aloo Masala to a serving dish. Garnish with freshly chopped cilantro and green chilies.

Pro-Tips

Limited Water Usage

When you cook Aloo Masala, be careful with the water you add. Putting in too much water can ruin the taste and texture of gravy. Instead, start with a little bit of water and add more slowly if needed. This way, you can control how thick or thin your dish turns out.

Potato Perfection

Getting the potatoes just right is key for a tasty Aloo Masala. Cook them to be soft but not too mushy. To check if they’re done, poke them with a fork or knife. They should be tender but still have a bit of firmness when you poke them.

Fry Masala Right

Cooking the masala just right is super important for a delicious Aloo recipe. Fry it until you see the oil separating from the spices – this means the flavors have mixed well. To avoid burning it, watch it closely and adjust the heat as required. Keep stirring to prevent sticking or burning. If it gets too dry, you can add a little water bit by bit to stop it burning and get the texture you want.

Variations

You have lots of options for changing up a recipe, but the way I do it at home is always a sure thing. It never fails me. So, I want to pass along my method to you because it works perfectly every time. Give it a try and see if it works well for you too.

1. Adding Capsicum (Bell Pepper) for Aloo Shimla

Start by cutting capsicum into long slices. Sauté the capsicum slices in oil and garlic separately. Once the Aloo Masala, the main potato dish, is cooked, gently combine the sautéed capsicum with it. This step ensures that the capsicum keeps its distinct flavor and texture.

2. Incorporating Peas and Carrots for Mix Vegetables

Dice the carrots into small, uniform cubes. Add both the diced carrots and peas to the masala when you are cooking the potatoes. Proceed with the rest of the Aloo Masala recipe as usual. Ensure that all the vegetables are cooked to perfection while preserving their individual textures and flavors.

Stovetop Method

When you’re using the stovetop method, the only difference is in their cooking time and adding water. Here are the specific adjustments to follow:

• Prepare a masala gravy and fry potatoes in it, as described in steps 2 and 3 of the recipe. Add 2 cups of water instead of 1, to the masala gravy.
• Cover the pot with a lid and allow it to simmer for 15-20 minutes (as opposed to the 7 minutes in the pressure-cooking method) until the potatoes are thoroughly cooked and tender. Proceed with the rest of the recipe as usual after ensuring the potatoes are cooked to your desired consistency.

Serving Suggestions

Try it with some plain white rice or fragrant basmati rice. The potatoes and yummy gravy go so well with rice. Or you can grab some warm roti or naan bread to scoop up that delicious Aloo Masala. It’s a classic combo. If it gets a bit spicy for you, cool things down with a bit of mint chutney on the side. Add some freshness to your meal with a simple salad of greens, cucumbers, tomatoes, and a squeeze of lemon.

Frequently Asked Questions