Pan-Fried Potato Masala (Masala Pyaz Aloo)

This dish originates in Central India and is traditionally the only accompaniment to hot Indian bread for a hearty breakfast.


  • 450 g potatoes (thickly sliced and boiled until tender)
  • 1 tblsp vegetable oil
  • 0.25 tsp mustard seeds
  • 1 onion (sliced)
  • 1 tblsp pataks tikka masala curry paste
  • 1 tsp lemon juice
  • salt, to taste
  • fresh coriander to garnish
  • for the garlic lover's dip:
  • 4 tblsp crème fraiche
  • 0.50 onion (chopped finely)
  • 3 cloves garlic (peeled and chopped)
  • 1 tblsp vinegar
  • 1 tsp lemon juice
  • 0.50 tsp sugar
  • salt, to taste
  • pepper, to taste


  1. Heat the oil in a frying pan.
  2. Add the mustard seeds. When they begin to crackle add the onions.
  3. Cook for 5 minutes and add Patak's Tikka Masala Curry Paste.
  4. Stir well and sprinkle with water to prevent the mixture from sticking.
  5. Cook for a further 5 minutes before adding the potatoes.
  6. Once the Masala is cooked through (should take about 5 minutes) sprinkle with lemon juice and add salt to taste.
  7. Serve hot garnished with fresh coriander and fresh parathas.
  8. Mix all the ingredients together in a glass bowl. Eat with pappadums or and anything else you fancy.



Anjali's tip: I often cook this dish when entertaining and so I substitute the white onion for a red onion. It looks great.


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