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No Onion No Garlic Potato Masala | Easy Side Dish for Puri and Chapati jeera rice

A simple, comforting No Onion No Garlic Potato Masala made with boiled potatoes, fresh tomatoes and aromatic spices — ready in minutes and perfect with puri, chapati or jeera rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp oil
  • ½ tsp jeera
  • ½ tsp crushed coriander seeds
  • 1 green chilli
  • ½ inch ginger chopped
  • A pinch of asafoetida
  • 6 tomatoes chopped (3 country + 3 regular)
  • Turmeric powder
  • Red chilli powder
  • Salt
  • 5 boiled potatoes chopped
  • Hot water as required
  • Kasuri methi
  • A little sugar optional
  • Coriander leaves

Equipment

  • 1 pan

Method
 

  1. Heat oil and add jeera, crushed coriander seeds, green chilli, ginger and asafoetida. Sauté well.
  2. Add chopped tomatoes and cook until soft.
  3. Add turmeric powder, red chilli powder and salt.
  4. Add boiled chopped potatoes and mix well.
  5. Add hot water and let everything come to a good boil.
  6. Add kasuri methi and a little sugar.
  7. Cover and cook until oil starts separating.
  8. Finish with coriander leaves and serve hot.

Notes

Don't skip the asafoetida — it gives this no onion no garlic masala its signature flavour and depth.
Always use hot water not cold — it keeps the masala temperature consistent and helps everything cook evenly.
Mix of country and regular tomatoes gives the best flavour — country tomatoes add tanginess, regular tomatoes add body.
Sugar is optional but recommended — just a little balances the tanginess of the tomatoes beautifully.
Keep boiled potatoes in the fridge — this masala comes together in minutes when potatoes are already ready.
Cook until oil separates — this is the sign the masala is perfectly cooked.