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Aloo Masala (Kerala-Style)

Easy aloo masala Kerala style is comforting and full of flavor. Gluten-free, dairy-free, vegetarian AND vegan, this lovely potato curry ticks all the boxes and will make everyone so happy.
Course Side Dish
Cuisine Indian
Keyword Curry Leaves, Dairy-free, Egg-free, Entertaining, Gluten-free, Kerala, Make ahead, Roast Vegetables, South Indian, Stovetop, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
0 minutes
Total Time 35 minutes
Servings 4
Calories 147kcal


  • 1 pound potatoes ~ Peeled and cut into bite-size or small potatoes unpeeled
  • 2 tablespoon coconut oil ~ Divided, or oil of your choice
  • 1 teaspoon brown or black mustard seeds ~ Yellow will also work
  • 10 curry leaves ~ Or one sprig, optional
  • 1 cup onions ~ Finely chopped
  • 3/4 teaspoon sea or table salt ~ Divided; 1/2 the amount Kosher salt, substitutions
  • 1 tablespoons garlic ~ Puréed or finely chopped; or 1 1/2 tablespoon ginger garlic paste. See the Note below.
  • 3/4 teaspoon Kashmiri ground red chili ~ Or 1/2 amount cayenne or to taste
  • 1/8 teaspoon turmeric
  • 1/2 cup water ~ More as needed
  • 2 teaspoon lemon or lime juice ~ To taste


  • Gather all your ingredients.
    Aloo Masala (Kerala-Style) Ingredients gathered for cooking.
  • In a large frying pan (non-stick is good) over medium-high heat add 1 tablespoon coconut oil and the potatoes. You are browning the potatoes, not necessarily cooking them through. Do not move them for 3 to 5 minutes to let them brown. Turn over and brown on the other side for another 3 to 5 minutes. Remove the potatoes from the pan and set aside.
    Aloo Masala (Kerala-Style) Pan roasting bite-sized potatoes or whole small potatoes to get a bit of flavor from the browning action.
  • Add another tablespoon of oil to the pan. Over medium-high heat the oil and test with a couple of mustard seeds. If they start to sputter right away, the oil is hot enough. Add the rest of the mustard seeds and sputter for 30 seconds. Reduce the heat to medium and add the onions and 1/4 teaspoon salt. Cook until the onions are a golden-brown; about 5 to 8 minutes. Stir in the curry leaves and garlic and sauté for 2 to 3 minutes.
    Aloo Masala (Kerala-Style) Onions, mustard seeds, curry leaves and ginger garlic pasted feeling the heat.
  • Add the chili and turmeric powders. Start with a lesser amount of chili powder. You can always add more to your taste. Stir for several minutes to cook the spices. 
    Aloo Masala (Kerala-Style) Onion mixture gets to know chili powder and ground tumeric.
  • If your frying pan has a lid add 1/2 cup water, the potatoes, 1/2 teaspoon of salt or to your taste, and lemon juice. If you need to switch to a lidded dutch oven or sauté pan, do that now. Cover and cook the potatoes and masala mixture over medium-low heat for 10 minutes, or until the potatoes are soft but not mushy. Add water as needed. Taste for salt, heat, and acid.
    Aloo Masala (Kerala-Style) A beautiful bowl of aloo masala with popped mustard seeds and spluttered curry leaves.


  • Flavoring ideas for aloo masala Kerala style: add some minced green chilies to your taste. Play with the ginger are garlic. Either use 1 tablespoon garlic, 2 teaspoons of ginger OR 1 1/2 tablespoons of ginger garlic paste.


Calories: 147kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Sodium: 15mg | Potassium: 527mg | Fiber: 4g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 67mg | Calcium: 57mg | Iron: 4mg