Perfect Spiced Potato Curry (Aloo Masala)

Spiced Potato Curry (Aloo Masala)

Ingredients

For Roasted Potatoes

• 2 tbsp oil
• 4 potatoes, cut into large chunks
• 1 tsp ginger-garlic paste
• ¾ tsp red chili powder
• ¼ tsp turmeric powder
• Salt, to taste
• ½–¾ cup water

For the Gravy

• 2 tbsp oil
• 1 onion, finely chopped
• 1 large tomato, halved
• ½ tsp cumin seeds
• ½ tsp Kashmiri red chili powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ¼ tsp dry mango powder (amchur)
• 1 cup water (divided into two ½-cup portions)
• Salt, to taste
• ½ tsp kasuri methi, crushed

---

Method

1. Heat 2 tbsp oil in a wide pan. Add potatoes, ginger-garlic paste, red chili powder, turmeric, salt, and ½–¾ cup water. Cover and cook until the water evaporates and the potatoes are well roasted and coated with the masala.
2. Transfer the roasted potatoes to a separate bowl and set aside.
3. In the same pan, heat 2 tbsp oil. Add cumin seeds and chopped onions. Sauté for about 2 minutes until the onions soften slightly.
4. Add the halved tomato, cover, and cook on low heat until the tomato becomes soft and the skin starts to loosen.
5. Remove and discard the tomato skin. Add ½ cup water and mash the tomato into the onion mixture to form a smooth base.
6. Add Kashmiri chili powder, coriander powder, cumin powder, dry mango powder, salt, and crushed kasuri methi. Mix well and cook for a minute until aromatic.
7. Add the roasted potatoes along with the remaining ½ cup water. Cover and simmer on low heat for 5 minutes so the flavors blend well.
8. Turn off the heat and serve hot with roti or steamed rice.