If you enjoy Nepali cuisine, then Potato Masaura Curry is likely a familiar dish. Potato Masaura Curry is very popular in Nepal and is commonly served with rice and achar (pickle).
Potato Masaura curry is made with a combination of potato and masaura cooked in a flavorful blend of spices. It’s traditionally served over rice or roti.
Growing up, we didn’t eat meat very often, so we used to eat more vegetable curry or curries with dried foods like gundruk and masura.
My grandmother would spend time making large batches of gundruk and masura.
We always looked forward to returning home with this dried food: gundruk and masura.
It would last us for months, and adding them to curries and vegetables was a particular part of our meals.
Now that I live abroad, it isn’t easy to find masura in the grocery stores near me.
But thanks to my mom and sister, they sent me a package a few months ago that included gundruk, masura, and bhatmas.
So I’ve decided to prepare one of my favorite childhood dishes – Aloo Masura Curry.
The recipe is simple to make, easy to prepare, and customizable to individual tastes.
Here is a simple step-by-step instructions to make an aloo masura curry recipe:
Potatoes: I am using red potatoes as they have a slightly waxy texture, which makes them great for dishes like aloo masura curry, where you want the potatoes to hold their shape well when cooked. To prepare the potato, wash, peel, and chop the potatoes into small cubes.
Seasonings: Salt & fenugreek seeds.
Spices: turmeric, cumin, coriander and Kashmiri red chili powder
Vegetables and Herbs: Ginger and garlic paste, tomato, and onion.
Oil: Cooking olive oil or any cooking oil of your choice.
Masaura: Masaura is a traditional Nepali food made from sun-dried black lentil paste, seasoned with spices, and used in soups, stews, and other Nepali dishes.
To prepare masaura, black lentils are soaked, ground into a paste, seasoned with ingredients like cumin, turmeric, and salt, and then shaped into small balls or discs. The shaped lentil mixture is left to dry in the sun until it becomes hard and crispy.
#1. Heat oil in a pan. Once hot, add masaura. Fry masaura until lightly brown. Remove from the pan and set it aside.
#2. Add oil to the same pan. Once hot, add fenugreek seeds and let it fry for a minute or so. Then add chopped onion. Fry until onions are softened.
#3. Add chopped potatoes. Cook potatoes until they are light brown.
#4. Then add spices, and cook all spices with the potato for a few minutes.
#5. Next, add chopped tomatoes and mix everything well. Cook until tomatoes are mushy, then pour in water. Allow the curry to come to a gentle simmer over low heat. Continue simmering for 5 -10 minutes, stirring occasionally, until the gravy has thickened nicely.
#6. Then, add the fried masura to the pan. Combine everything well. Continue cooking with the lid on, checking occasionally, until the masaura are tender and have absorbed the flavors of the curry. Finally, season with salt, and serve it hot with rice or roti.
Note: Adjust the water as needed based on your preferred thickness.
Here are some variations for you to try with potato masaura curry:
If you like your food spicy, you can add green chilies or red chili powder to the curry to give an extra kick.
Green peas are a common addition to Aloo Masura Curry, but you can also use other vegetables, such as carrots or cauliflower.
You can also add more green peas if you want to increase the vegetable content of the dish.
If you prefer a thinner gravy or a more soup-like texture, you can add additional water to the curry.
Potato Masura Curry can be paired with a variety of sides. Here are some options to consider:
Rice: (Aloo) Potato masura curry is traditionally served with steamed rice. Pair it with white or brown rice, depending on your preference.
Roti: Another common pairing to Aloo Masura Curry is roti, which is a type of Indian flatbread. You can make roti at home or buy it from a grocery store.
Storage and Reheating
If you have any leftover Aloo Masura Curry, you can store it in an airtight container in the refrigerator for up to three days.
If you want to store it for longer, you can freeze it for up to 3 months.
When reheating the curry, you can use a microwave or stovetop.
If you’re using a microwave, transfer the curry to a microwave-safe dish and heat it on high for 1-2 minutes. Stir and heat it for another minute or until it’s hot throughout.
Other Potato Curry Recipes
Here are some other potato curry recipes that you might be interested in trying out:
- 1 cup chopped potato
- ½ cup chopped tomato
- ⅓ cup chopped onion
- ½ tsp Ground turmeric
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- ½ tsp kashmiri red chili powder
- ½ tsp salt to taste
- ¼ tsp fenugreek seeds
- 1 tsp ginger garlic paste
- ½ tbsp olive oil (frying masaura)
- ½ tbsp olive oil ( for rest of cooking)
- ½ cup masaura
- 1 cup water
- Heat oil in a pan and fry masura until lightly browned.½ tbsp olive oil (frying masaura), ½ cup masaura
- Next, add oil to the pan and fry fenugreek seeds for minutes.¼ tsp fenugreek seeds, ½ tbsp olive oil ( for rest of cooking)
- Add onions and fry until softens⅓ cup chopped onion
- Then add chopped potatoes and cook until lightly browned.1 cup chopped potato
- Add spices and ginger garlic paste. Combine everything well and cook spices for few minutes.½ tsp Ground turmeric, ½ tsp Ground cumin, ½ tsp Ground coriander, ½ tsp kashmiri red chili powder, 1 tsp ginger garlic paste
- Add chopped tomatoes and cook until tomatoes are mushy.½ cup chopped tomato
- Next, add water and simmer with lid on for 5-10 minutes or until gravy slightly thickens.1 cup water
- Add fried masaura and combine well. Cook on low heat with the lid on until the masaura becomes tender.
- Once cooked, season with salt and finally, serve hot over rice or roti.½ tsp salt to taste
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!