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Potato Masala - Instant Pot & Stovetop
4.9 from 51 votes

Potato Masala - Instant Pot & Stovetop

Potato Masala is a spiced potato dish cooked with aromatics like cumin, mustard seeds, curry leaves, and green chilies for a South Indian flavor. The potatoes are cubed and pressure cooked until tender, then tossed with lime juice and fresh cilantro. This preparation offers a savory and lightly tangy component perfect as a filling for dosas or as a side with puri.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 77 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1/2 teaspoon cumin seeds aka Jeera
  • 1/2 teaspoon mustard seeds aka rai
  • 12 curry leaves aka Kadi Patta
  • 2 green chili pepper chopped, adjust to taste
  • 1 pinch asafoetida skip for gluten-free, aka hing
  • 2 cup onion thinly sliced, 1 large onion about 8oz
  • 1 teaspoon ginger grated
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
  • 4 potato medium, cut into 3/4 inch cubes, I used russett potatoes, about 400gms.
  • 1 teaspoon salt
  • 1/3 cup water
  • 1 tablespoon lime juice
  • cilantro to garnish

Instructions

    Cup of Yum
  1. Start the pressure cooker in sauté mode and let it heat. Add oil, cumin seeds, mustard seeds, curry leaves, gree chili pepper and asafoetida. Sauté for 30 seconds.
  2. Add onions, ginger and saute for 2 minutes.
  3. Add turmeric, salt, potatoes and water. Mix well. Make sure to nothing is stuck to the bottom and deglaze the pot. Press Cancel and close lid with vent in sealing position.
  4. Start on Pressure Cook (Manual) mode on high pressure for 2 minutes. When the pressure cooker beeps, quick release the pressure manually. Press cancel and open the lid.
  5. Add the lime juice and cilantro. Mix gently. If there is any leftover liquid, just let them rest for 5 minutes. You can also take the steel insert out of the instant pot, so the potatoes don't overcook.
  6. Enjoy with dosa or puri!
Stovetop Method
  1. Boil potatoes in a stovetop pressure cooker for 5-6 whistles on medium heat or in a large pot until they are cooked well. Let the pressure release naturally. Take the potatoes out and let them cool. Peel and dice the potatoes.
  2. Heat oil in a pan on medium heat and add oil in it. Add oil, cumin seeds, mustard seeds, curry leaves, gree chili pepper and asafoetida. Saute for 30 seconds.
  3. Add onions, ginger and saute for 2 minutes. Add turmeric, salt and potatoes. Mix well. Let the potatoes cook for 3-4 minutes on low heat. Turn off heat and serve!

Notes

  • You can double the amount of potatoes and ingredients without changing the cooking time.
  • For making a dosa filling, add chana dal and urad dal with the cumin and mustard seeds during tempering to add texture.
  • Lightly mashing the cooked potatoes makes the filling easier to spread inside a dosa.

Nutrition Information

Calories 77kcal (4%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 661mg (28%) Potassium 117mg (2%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 113IU (2%) Vitamin C 70mg (78%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 77

% Daily Value*

Calories 77kcal 4%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 661mg 28%
Potassium 117mg 2%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 113IU 2%
Vitamin C 70mg 78%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.