Soy-Free Potato Masala
Dive into the rich and flavorful world of Indian-inspired cuisine with this irresistible Soy-Free Potato Masala recipe! Perfectly spiced and completely soy-free, this comforting dish features tender potato cubes simmered in a fragrant blend of turmeric, garam masala, coriander, and chili powders, all brought together with a luscious tomato puree base. Enhanced by the bold flavors of mustard seeds, cumin, ginger, and garlic, this recipe balances aromatic spices with a hint of heat from green chili. Easy to prepare in just 45 minutes, this vegan-friendly and gluten-free recipe makes for a hearty main dish that pairs beautifully with rice, naan, or fluffy bread. Garnished with fresh coriander leaves for a vibrant finish, Soy-Free Potato Masala is a wholesome, crowd-pleasing dish that celebrates the simple joy of bold, homemade flavors. Perfect for weeknight meals or special gatherings!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 3 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large, chopped Onion
- 1 inch, grated Ginger
- 4 cloves, minced Garlic
- 1 chopped Green chili
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 2 medium, pureed Tomato
- 1 teaspoon (adjust to taste) Salt
- 1 cup Water
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Peel the potatoes and cut them into cubes. Set aside in water to prevent oxidation.
Heat vegetable oil in a large pan over medium heat.
Add mustard seeds to the hot oil and allow them to crackle. Then add cumin seeds and fry for a few seconds until aromatic.
Add chopped onion to the pan and sauté until they are golden brown.
Add grated ginger, minced garlic, and chopped green chili to the onions and sauté until the raw smell dissipates.
Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a minute while stirring to avoid burning.
Pour in the pureed tomatoes and cook the mixture until the oil starts to separate from the masala, about 5 minutes.
Add the potato cubes to the masala mixture and stir well to coat them evenly.
Season with salt and pour in water. Stir and cover the pan with a lid.
Reduce the heat to low and let it simmer for about 15-20 minutes or until the potatoes are tender and cooked through, stirring occasionally.
Once the potatoes are cooked, garnish with fresh coriander leaves.
Serve hot with rice, naan, or any bread of your choice.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4826 mg | 210% | |
| Total Carbohydrate | 227.5 g | 83% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 40.7 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5469 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
