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Skip to content Watch video Kanpur Masala Potato 🇮🇳 Indian
Masala potato curry in a classic garam masala gravy: potato cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 40 minutes.
Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🥔 Potato 3 medium, cubed 🌶️ Red Chili Powder 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Prepare the potato and chop the onion, tomato and aromatics.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala.
4 Add the potato and a splash of water, cover and cook until tender, stirring occasionally.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Spicy aloo masala for poori, paratha-spicy potato masala recipe-kanpur kitchen · on YouTube
Kanpur Masala Potato
Time 40 min
Serves 2
Level Easy
Prep / cook 12 / 28 min Ingredients 🌶️ Garam Masala 1 tsp 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🥔 Potato 3 medium, cubed 🌶️ Red Chili Powder 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Prepare the potato and chop the onion, tomato and aromatics. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the garam masala. Add the potato and a splash of water, cover and cook until tender, stirring occasionally. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
