Chettinad style Potato Masala is a beloved dish from the Chettinad region of Tamil Nadu, India. I learned this recipe from my neighbor, who’s originally from Chettinad, and it’s become my go-to potato dish. The combination of fennel seeds (saunf) and curry leaves creates an amazing aroma, while the red chili powder gives it that signature Chettinad heat. It’s simple enough for weeknight cooking but tastes like it came from a restaurant kitchen.
Meta Description
Spicy, aromatic Chettinad Potato Masala made with fresh curry leaves and fennel seeds. A perfect side dish for rice or rotis. Ready in just 30 minutes.
About the Recipe
This potato masala stands out because of its bold Chettinad flavors. The cooking method ensures that each potato piece soaks up the spices perfectly. While traditional Chettinad cuisine is known for being quite spicy, you can easily adjust the heat level by reducing the red chili powder. The fennel seeds add a subtle sweetness that balances the heat beautifully.
Chettinad style Potato Masala
Why You’ll Love This Recipe
First-time cooks will appreciate how forgiving this recipe is. The ingredients are easy to find, and the steps are straightforward. The potatoes turn out perfectly tender and full of flavor every time. Kids love it because, well, who doesn’t love potatoes? Plus, it’s versatile – eat it with rice, stuff it in dosas, or serve it with rotis. It’s also great for meal prep since it tastes even better the next day.
Cooking Tips
– Don’t skip the fennel seeds – they’re key to the authentic Chettinad flavor
– Cut potatoes into even-sized pieces for uniform cooking
– Cook the onions until truly golden for the best taste
– If the masala gets too dry while cooking, sprinkle just a little water
– Let the potatoes sit for 5 minutes after cooking to absorb all the flavors
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 30-35 minutes. Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water. Perfect for lunch boxes.
Similar Recipes
- 1. South Indian Pepper Potato
- 2. Bombay Potato Masala
- 3. Kerala Style Potato Roast
Nutrient Benefits
Potatoes provide energy-rich carbohydrates and vitamin C. Garlic offers immune-boosting properties, while curry leaves are rich in antioxidants. The spices used not only add flavor but also aid digestion. This dish is naturally vegan and gluten-free.
Chettinad style Potato Masala
Chettinad style Potato Masala
Ingredients
- 4 to 5 Potatoes (depending on size)
- 1 to 2 Onions (finely chopped)
- 5 cloves Garlic (crushed)
- 2 Tomatoes (finely chopped)
- 2 tbsp Red Chilli Powder
- Turmeric Powder (little)
- 2 tsp Saunf
- Curry Leaves (few)
- Coriander Leaves (few, chopped)
- Salt as per taste
- 2 tbsp Oil
Instructions
- Boil, peel and dice the potatoes.
- Heat oil in a pan.
- Fry the saunf and curry leaves for 20 seconds.
- Add the onions and garlic.
- Saute until onions turn golden.
- Add the tomatoes and cook until it becomes pulpy.
- Add the red chilli powder, turmeric powder and stir well.
- Now add the potatoes and cook until evenly coated with the masala.
- Sprinkle a little water and cover the pan with a lid.
- Reduce flame to low and simmer for 1 or 2 minutes, stirring from time to time.
- Remove from flame when the masala has thickened and all moisture has evaporated.
- Transfer to a serving dish.
- Garnish with coriander leaves.
- Serve as a side dish to rice, roti, dosa or pulao.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. just reduce the amount of red chili powder. Start with 1 tablespoon instead of 2, and adjust to your taste. You’ll still get all the wonderful Chettinad flavors without too much heat.
How do I know when the potatoes are perfectly cooked?
The potatoes should be tender when pierced with a fork, but still hold their shape. If they’re falling apart, they’re overcooked. Test them after about 15 minutes of cooking.
Can I prepare this in advance for a party?
This dish tastes great even when made ahead. Cook it up to 24 hours in advance, store in the fridge, and reheat gently in a pan. Add a splash of water while reheating if needed.
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