Potato masala recipe | Aloo masala for dosa

Potato masala or aloo masala recipe for dosa, poori, sandwich, roti rolls (wraps) or can be served as a side with rice. This potato masala is much known as aloo masala in South India and is most commonly served with masala dosa as a filling. This delicious side dish tastes not only delicious but is also aromatic & easy to make.

If you have the preboiled potatoes, this recipe just takes about 10 mins. You can either boil the potatoes in a pot, traditional pressure cooker or instant pot.

This recipe will give you aloo masala that tastes close to the one served in South Indian restaurants.

I usually make this for the breakfast to eat with dosas & poori. I use the rest to make kathi rolls or potato sandwich for the lunch box.

My people at home also love this with lemon rice, coconut rice, pudina rice, or sesame rice.

The texture of the curry can be adjusted to suit your liking. I prefer to keep it slightly moist, little dry than the curry served in restaurants. This helps the dosa and sandwich to keep crisp for a little longer.

For more Potato recipes, you can check
Poori masala
Potato curry
Potato kurma
Aloo gobi masala

Preparation

1. Cook 400 grams potatoes until just done in whatever way you like. In the cooker, steamer or directly in a pot. I cook them in a pot with just enough water to cover. If you are a beginner, I suggest cooking in a pot. Potatoes should not turn mushy but fully cooked. You can check by pricking a fork if it is done.

How to make potato masala for dosa, sandwich, rolls

2. On a medium flame, heat 2 tablespoons oil in a pan. When the oil turns hot, lower the flame and add
¼ to ½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon chana dal (optional)
1 teaspoon urad dal (optional).
Fry until the dals turn golden. Then add 1 pinch of hing (asafoetida).

3. Add ½ tablespoon ginger (grated or fine chopped). Fry until it begins to smell good. [Tip: Optionally you may pour 2 to 3 tablespoons water at this stage and cook until the dal becomes soft. Ensure the water is evaporated fully before you proceed to the next step.]

4. Next add
1 medium chopped or sliced onions (½ to ¾ cup)
1 sprig curry leaves
1 to 2 chopped or slit green chilies
¼ teaspoon salt.

5. Fry until the onions turn pink.

6. Lower the flame, then add the
boiled potato
¼ teaspoon turmeric
¼ teaspoon more salt. You can add turmeric to the onions to get a good color

7. Mash the potatoes gently with the spatula. You can also keep small cubes if you like it that way. Add little potato stock (potato cooked water) to bring together the potatoes. It will be fairly dry without the addition of water. I use about 3 to 4 tbsp. potato stock.

8. Mix everything well. Taste test and add more salt if needed. This is the texture we prefer and is good for dosa, sandwiches, rolls and lunch box as well. Sprinkle 2 tablespoons chopped coriander leaves.

Serve potato curry with dosa. To make sandwich i smear little pudina chutney to the bread first and then stuff this curry.

Here are my tips to make this the best.

Tips

Potatoes: Boil the potatoes until fork tender or until just done and not mushy. If the potatoes are cooked mushy, they will make your masala dosa soft when you stuff this.

Curry leaves, ginger & green chilies are the 3 main flavoring ingredients in this aloo masala. Do not skip them as you will miss those flavors. There are no substitutes to these.

Onions: Ensure you saute the onions well until the raw smell goes away. They must turn transparent and emit a sweet aroma.

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Potato masala recipe for dosa