There are several versions of dry potato curries and every chef (home or professional) gives it their own twist. Since potatoes is a big family fave I make it in several different ways but this is a go-to recipe for me. Many decades ago, I tried to recreate something I had tasted in a friend’s lunch box and I no longer remember if I had succeeded or not. However, this is the recipe that I have been using for a long long time now and there have been no complaints from the family. This is a simple dry potato curry or a potato side dish that goes so well with just about everything as it can be served cold or hot.

These crispy and mildly spiced potatoes come together in about 30 mins from start to finish. Growing up, in Aai’s kitchen, potatoes were made either when she had run out of fresh veggies or ideas, or it was a special and festive meal where pooris were fried and those always demand a potato sabzi. In my mother-in-laws’ kitchen, some form of potato was always on the table and I used to be amazed at the infinite and different ways in which she would make them–dry or wet curry, spicy, sweet, stuffed, mashed, thinly sliced, deep fried, and the list goes on…

Step by Step

1. Boil 4-5 medium sized potatoes in a pressure cooker, in a pan or in a microwave.
2. Allow to cool and peel.
3. Cut into quarters, set aside.
4. To make the dry masala, place the below ingredients in a mortar or a blender:
   • 1 tsp cumin seeds
   • 1 tsp coriander seeds
   • 1 tsp fennel (saunf) seeds
   • 2 dry red chillies

5. Blend or hand grind them to a coarse powder.
6. Heat a pan and add 2 tbsp oil, this curry needs a little more oil as we are going to make the potatoes crispy.
7. Add the freshly ground masala and sauté for a few seconds till the spices are lightly fried.

8. Add the boiled, peeled and cut potatoes and stir them till all are coated with the masala.
9. Continue to sauté them till the potatoes are lightly browned and crispy on the outside. To do this, stir them only occasionally and allowing them to brown on all sides.
10. Add 1 tsp salt (to taste).
11. Turn off the heat and serve with a bowl of rice and dal, on top of a naan, or as a side dish.

Print Recipe

Potato Bhuna Masala

This is a simple dry potato curry or a potato side dish that goes so well with just about everything as it can be had cold or hot. Make your own masala with 4 spices and enjoy the crispy potatoes on naan or with a bowl of rice and dal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: Curry, Sabzi, Sides

Cuisine: Indian

Keyword: aloo, bhuna, bhuna aloo, masala arbi, potato, potato curry, sabzi

Servings: 2

Author: Madhavi

Ingredients

• 4 medium potatoes
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 2 dry red chillies whole
• 1 tsp salt to taste
• 2 tbsp oil

Instructions

• Boil 4-5 medium sized potatoes in a pressure cooker, in a pan or in a microwave.

  Allow to cool and peel.

  Cut into quarters, set aside.

To make the dry masala, place the below ingredients in a mortar or a blender:

• 1 tsp cumin seeds

  1 tsp coriander seeds

  1 tsp fennel (saunf) seeds

  2 dry red chillies
• Blend or hand grind them to a coarse powder.
• Heat a pan and add 2 tbsp oil (this curry needs a little more oil as we are going to make the potatoes crispy).

  Add the freshly ground masala and sauté for a few seconds till the spices are lightly fried.
• Add the boiled, peeled and cut potatoes and stir them till all are coated with the masala.
• Continue to sauté them till the potatoes are lightly browned and crispy on the outside.

  To do this, stir them only occasionally and allowing them to brown on all sides.
• Add 1 tsp salt (to taste).
• Turn off the heat and serve with a bowl of rice and dal, on top of a naan, or as a side dish.