Food World Cuisines South Asian Cuisines Indian Cuisine Homemade Aloo Masala Is the Ultimate Mashed Potato Upgrade Be the first to rate & review! Golden spiced potatoes are enriched with ghee and scented with floral, citrusy curry leaves. By Anita Jaisinghani Published on March 19, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith is a recipe developer and tester at Dotdash Meredith Corporation. In addition to her work in test kitchens, Jasmine is a freelance culinary producer for a variety of food festivals. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Active Time: 15 mins Total Time: 1 hr 10 mins Yield: 10 servings Filled with earthy spices and plenty of flavor, aloo masala is a warm dish of potatoes enriched with ghee and scented with floral, citrusy curry leaves. A staple at many South Indian tables, aloo masala is the key filling in masala dosa and is paired with condiments such as coconut chutney. Our aloo masala recipe is from Anita Jaisinghani, author of Masala: Recipes from India, the Land of Spices. It’s simple and quick and requires only a handful of ingredients — minced onions, curry leaves, and black sesame seeds — to achieve the aromatic flavors. The key here is the ghee, with its nutty flavors and rich texture. Frequently asked questions What is ghee? Ghee, from the Sanskrit word for “bright,” is a clarified butter that originated around 8,000 years ago in the Indus Valley. It has also been used as fuel for lamps and offerings to deities, but today, it is more commonly used as a fundamental ingredient in Indian cuisine. Ghee was traditionally made with milk from water buffalo and cows that fermented into yogurt, or dahi, that was then churned into a butter. Modern methods begin with this step and then heat the butter to evaporate the water. The milk solids are browned, giving ghee its classic nutty flavor, and then filtered into a clear, golden liquid. What should I serve with aloo masala? Aloo masala is a classic partner for dosas, naan, poori, and other flatbreads. Notes from the Food & Wine Test Kitchen This recipe calls for ginger puree, a handy shortcut for grating fresh ginger that’s available at Indian grocery stores or online at ranisworldfoods.com. You can use ginger puree in many savory dishes in place of grated or chopped fresh ginger. Ingredients 4 russet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch pieces 4 cups water 1 tablespoon kosher salt, divided 1 teaspoon ground turmeric 1 serrano chile, stemmed and minced 2 tablespoons ginger puree 1/2 cup ghee 1 cup minced white onion 15 to 20 fresh or frozen curry leaves 1 teaspoon black mustard seeds Directions Bring potatoes, 4 cups water, 2 teaspoons salt, and turmeric to a boil in a pot over high. Cover and reduce heat to medium-low; simmer, undisturbed, until potatoes are very tender, 30 to 35 minutes. Stir in chile and ginger; remove from heat. Cover and let stand 15 to 20 minutes. Melt ghee in a large skillet over medium. Add onion, curry leaves, and mustard seeds; cook, stirring occasionally, until onion is translucent, about 6 minutes. Remove from heat. Transfer potatoes to onion mixture using a slotted spoon. Add remaining 1 teaspoon salt; stir until potatoes begin to break down into a coarse, mashed consistency. Rate It Print