Potato masala

David Massey's spicy Potato Masala makes a mouthwatering main course or a sassy side dish and is great for vegetarians too
By David Massey
Potato masala
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 600 g potatoes
  • 2 tsp turmeric
  • black pepper
  • 2 tbsp olive oil
  • 2 tsp mustard seeds
  • 1 tsp urad dal
  • 10 curry leaves
  • 200 g onions, finely sliced
  • 1 green chilli
  • 1 tbsp tomato purée
  • 1 cm ginger, finely chopped
  • 1/2 tsp chilli powder
  • 100 g tomatoes, coarsely chopped
  • 100 g red peppers, chopped
  • 100 g peas


1. Place the potatoes in a large saucepan and cover with water. Add 1 teaspoon of the turmeric powder and some salt. Bring to the boil and cook for 15 minutes. Drain and reserve.

2. Heat the oil in a large pan and add the mustard seeds, the urad dal and the curry leaves. Stir-fry until golden.

3. Add the onions, green chilli and a little salt and cook for several minutes.

4. Stir in the tomato paste, the finely chopped ginger, chilli powder and the remaining teaspoon of turmeric powder. Cook for one minute and then add the tomatoes. Cook the mixture for a further 2 minutes.

5. Lower the heat and stir in the red peppers and peas. Finally add the drained potatoes, season to taste with salt and freshly ground black pepper and serve immediately.

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