• Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Breakfast Recipes
    • Rice Recipes
    • Paneer Recipes
    • Snacks Recipes
    • Dal Recipes
    • Veg Curry
    • Indo-Chinese Recipes
    • Latest
    • Recipe Index
  • ABOUT

Swasthi's Recipes

Home >> Recipes >> Veg Curry

Potato masala recipe | Aloo masala for dosa

By swasthi , on February 13, 2020, 74 Comments, Jump to Recipe

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.

potato masala aloo masala

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.

Advertisement

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.

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.

boiling aloo

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).

tempering for potato curry recipe for dosa

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.]

grated ginger for potato curry recipe

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.

addition of onions for potato masala

5. Fry until the onions turn pink.

sauteing onions for potato curry recipe for dosa
Advertisement

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

addition of turmeric salt in potato curry recipe for dosa

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.

mashing aloo

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.

addition of coriander leaves
Advertisement

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

potato masala

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.

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

Potato masala recipe for dosa

Advertisement

Potato masala (aloo masala)

Potato masala or aloo masala is a dish made by sauteing boiled potatoes. It is usually eaten with poori or dosa. It can also be stuffed in wraps & sandwiches. Instructions included for stovetop & instant pot.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings3 to 4
AuthorSwasthi

Ingredients (US cup = 240ml )

Ingredients for potato masala

  • 2 cups potatoes peeled & diced to 1 inch cubes (400 grams, 3 medium)
  • 1 medium onions chopped or sliced (about ½ to ¾ cup)
  • ½ tablespoon ginger chopped or grated (about 1 inch)
  • ½ to ¾ teaspoon Salt (adjust to taste)

Tempering

  • 2 tablespoon oil
  • ¼ to ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon chana dal (optional)
  • 1 teaspoon urad dal (optional)
  • 1 sprig curry leaves
  • 1 to 2 green chilies chopped or sliced
  • ¼ teaspoon turmeric (use more if needed)
  • 1 Pinch hing (optional)

For garnish

  • 2 tablespoons coriander leaves chopped finely
Advertisement

Instructions

Method 1 – How to make potato masala (stovetop)

  • Boil potatoes either in a pot or pressure cooker.
  • If cooking in a pot, bring water to a boil and add the diced potatoes. Cook them just until done or fork tender and not mushy. OR If cooking in a pressure cooker, add the potatoes to a bowl and pour little water. Cover and pressure cook for 3 whistles on a medium flame.
  • Ensure potatoes are just cooked and not very soft or mushy.
  • Heat oil in a pan and add mustard and cumin.
  • When they begin to splutter, add chana dal and urad dal. Fry until golden and then add hing.
  • Then add ginger and saute for 30 to 60 seconds until aromatic.
  • Optional step to soften the dal – Pour 2 to 3 tablespoons water to the pan and cook until the dal turns soft. This is an optional step done to soften the dal. Ensure you evaporate all of the water before going to the next step.
  • Add onions, green chili and curry leaves. Saute till the onions turn transparent.
  • Once the onions turn transparent, add potatoes, turmeric and salt..
  • Mash slightly and add very little water or potato boiled stock to make the entire potato masala moist. Stir and cook for one to 2 mins. Taste test and add more salt if needed.
  • Add coriander leaves. Stir. Serve potato masala with dosa, puri, chapati, bread or rice.

Method 2 – How to make potato masala in instant pot

  • Press SAUTE button and pour oil to the inner pot of the instant pot.
  • Add mustard, cumin, chana dal & urad dal. Fry all of these until the dals turn golden.
  • Then add curry leaves, onions and green chilies.
  • Saute onions well until they turn transparent or pink. Add ginger and fry for 30 seconds.
  • Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour ⅓ cup (80 ml) water.
  • Press CANCEL button. Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.
  • Secure the instant pot with the lid. Position the steam release handle or vent to sealing.
  • Next press PRESSURE COOK button and set the timer to 4 mins (high pressure).
  • When the instant pot is done, press cancel. Release the pressure manually by moving the steam release handle from sealing to venting.
  • If there is any excess moisture left, evaporate it in the saute mode first.
  • Give a good stir and lightly mash only after the excess moisture has evaporated. Add more salt if needed. Garnish with coriander leaves.
  • Serve potato masala with dosa, sandwiches, roti or even in wraps.
Advertisement

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Potato masala (aloo masala)
Amount Per Serving
Calories 202 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 74mg3%
Potassium 723mg21%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 2g2%
Protein 5g10%
Vitamin A 103IU2%
Vitamin C 41mg50%
Calcium 67mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

WhatsApp
Share87
Pin1K
Reddit
Tweet
Email
1K Shares
FOR MORE RECIPES

Check your inbox or spam folder to confirm your subscription.


Potato masala recipe | Aloo masala for dosa
WhatsApp
Share87
Pin1K
Reddit
Tweet
Email
1K Shares

Related Posts

Advertisement

FEATURED RECIPES

Breakfast Recipes

Upma recipe (r…

upma recipe

Cake Recipes

Banana cake re…

banana cake recipe

Breakfast Recipes

Aloo paratha r…

aloo paratha

vegetarian

Paneer recipes…

paneer recipes

Dal Recipes

Dal makhani (S…

dal makhani recipe

Rice Recipes

Veg biryani re…

veg biryani

Advertisement

POPULAR RECIPES

Idli recipe (S…

soft idli

Samosa recipe …

samosa

Pav bhaji reci…

pav bhaji

Eggless chocol…

eggless chocolate cake

Palak paneer r…

palak paneer

Rajma recipe (…

rajma

Advertisement

Paneer butter …

paneer butter masala

Kadai paneer r…

kadai paneer

Paneer tikka r…

paneer tikka

Advertisement

About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Recipe Rating




Recipe Rating




74 Comments
Inline Feedbacks
View all comments
Nisha Bhela
February 6, 2021 8:06 pm

Just made this and it’s so good!

Reply
swasthi
Reply to  Nisha Bhela
February 17, 2021 4:01 am

Glad to know Nisha

Reply
Advertisement
Alex
February 4, 2021 7:05 pm

Hi Swasthi, I can’t wait to try this recipe. But the Indian grocery near me has been out of fresh curry leaf for some time. What about dry curry leaf?

I am also curious what is the difference between this recipe and potatoes called “sookhi bhaji.”

Reply
swasthi
Reply to  Alex
February 5, 2021 2:08 am

Hi Alex
Yes you can use dry curry leaves but the flavor won’t be the same. Add them to the tempering. This is almost the same as sukhi/sookhi bhaji. Some people use garam masala and red chilli powder for the bhaji. This one does not use.
Hope this helps

Reply
Tara
December 14, 2020 6:35 am

5 stars
Delicious…. thank you sooo much…

Reply
swasthi
Reply to  Tara
December 14, 2020 2:28 pm

Welcome!

Reply
Sunil Sharma
November 29, 2020 8:06 am

Ma’am Namaskar,
After retirement from Air India, I started cooking for my Son as he likes tasty foods. I prefer to try your receipes or NDTV.
While making potato vegetable for Dosa, the chana daal is hard and crisp in final curry.
Kindly advise how to soften chana daal.
Thanks & Regrds,
God bless you !!!
Sunil Sharma. New Delhi

Reply
swasthi
Reply to  Sunil Sharma
November 29, 2020 8:59 am

Namaskar Sunil sir,
Glad to know! After frying the ginger, pour 3 to 4 tablespoons water and cook until the dal becomes soft. Next evaporate the water completely and then add sliced onions.
The other way is to soak the dal for 30 mins to 1 hour in little hot water. Drain and then use as mentioned in the recipe. You can also skip the dal completely in the recipe. Hope this helps.
Thank you so much for the wishes.

Reply
Sandy
November 24, 2020 11:58 pm

5 stars
Swasthi, my son made this to an alternative recipe he had. I got a sample – yum. Yours has now become his new favourite 🙂

As always a question 🙂 I struggle to get mustard seeds to pop (higher heat) without at the same time overcooking the cumin seeds (which can splutter at lower heat). Assume it would not matter if I popped the mustard on a higher heat first, then lowered heat for cumin to sizzle without burning – then add dal.

As always – so grateful for your efforts.

Reply
swasthi
Reply to  Sandy
November 27, 2020 2:01 pm

Hello Sandy,
Thank you! Once the oil is hot enough, lower the heat and add the mustard seeds. Immediately followed by cumin and dal. Actually it won’t matter even if the mustards don’t pop in the beginning as they will pop later with the dal. Thanks for rating and leaving a comment.
🙂

Reply
Alice
July 29, 2020 8:46 pm

5 stars
Fantastic! I was looking for a ‘good’ recipe for Potato Bhaji and the way you have given the recipe, as you mentioned in the ‘About swasthi’ section is what “got” me. My 15-year old daughter shares my love for this dish and we got to make it today. It is an easy enough recipe, but as the other readers have noted and you too, you are so methodical, don’t waste time….etc.
I will be using your blog/website to make the Rajma and Chole recipes. Thank you so much!

Reply
swasthi
Reply to  Alice
August 1, 2020 3:30 pm

Hi Alice
You are welcome. So glad to know! Thank you so much!
Hope you enjoy the recipes.
🙂

Reply
Dwight D Waller
July 24, 2020 7:19 am

5 stars
Very good & delicious.

Reply
swasthi
Reply to  Dwight D Waller
July 24, 2020 3:40 pm

Thank you

Reply
Advertisement
rianna
June 4, 2020 9:18 pm

Delicious! We used sweet potatoes instead of regular potatoes, and it made the aloo masala just a little sweet, which tasted awesome inside of dosas! This recipe, while super easy to follow and beginner friendly, tastes just like what you get in restaurants or what my grandma would make. Thanks!

Reply
swasthi
Reply to  rianna
June 6, 2020 8:42 am

Hi Rianna
Glad to know it turned out good. Thank you!

Reply
Graham
May 25, 2020 11:32 am

I am inspired to start cooking South Indian food again. My curry leaf tree in England will come into its own.

Reply
swasthi
Reply to  Graham
May 26, 2020 12:28 pm

Yes do try the recipes!

Reply
Arti
May 24, 2020 8:52 am

Love your recipes.. excellent taste. They are not complicated.. simple and easy to make.
Like your magical tips along with the recipes..They make a lot of difference in taste.
Thank you !

Reply
swasthi
Reply to  Arti
May 27, 2020 5:58 am

Welcome Arti
Happy to know! Thank you so much!
🙂

Reply
keerthana
May 24, 2020 6:22 am

Looks great! The only thing I added was a spoon of besan, makes it a-amazing.

Reply
swasthi
Reply to  keerthana
May 29, 2020 3:48 am

Glad to know Keerthana
Thank you

Reply
lukra
May 23, 2020 1:10 am

5 stars
I have made this a few time’s already as we really enjoy the potato with dosas. Thank you for posting it.

Reply
swasthi
Reply to  lukra
May 26, 2020 11:44 am

Glad to know!
Thank you

Reply
Anita
May 16, 2020 9:38 pm

Very nice recipes. Thank you for sharing

Reply
swasthi
Reply to  Anita
May 20, 2020 3:24 pm

Welcome Anita

Reply
Advertisement
Faiza Harunani
April 27, 2020 8:18 pm

I don’t have the channa daal or urad daal right now. Can I add some gram flour, or should I just skip it completely?

Reply
swasthi
Reply to  Faiza Harunani
April 28, 2020 12:15 am

Hi Faiza
Skip them

Reply
Gargi
March 21, 2020 3:18 am

Going to try this out right now.

Reply
swasthi
Reply to  Gargi
March 22, 2020 3:43 am

Hope you like it

Reply
Kiran Chandra
February 21, 2020 9:34 pm

Made it today. Followed the recipe and the potatoes came out delicious!! The pictures accompanying the recipe are very helpful. Thank you.

Reply
swasthi
Reply to  Kiran Chandra
February 28, 2020 4:37 am

Hi Kiran
You are welcome! Glad it came out delicious. Thank you!

Reply
Jennifer Morris
October 15, 2019 2:39 am

Hi I registered on your website – and the food looks delicious….i wonder how I can see the recipes….to make 6 of the dishes at once? I cant seem to right click to copy and paste and it is difficult to read in my phone….am I doing something wrong?
thankl alot

Reply
Pooja Sanghavi
August 7, 2019 8:17 am

5 stars
Tried this today and it came out very well. Thank you for this wonderful recipe.

Reply
swasthi
Reply to  Pooja Sanghavi
August 7, 2019 8:41 am

Welcome Pooja
Glad you liked the potato masala. Thank you.

Reply
Kowsi
October 7, 2018 1:07 am

5 stars
I recently became a vegetarian and found myself struggling with healthy meals. I am not a much of a cook especially when it comes to south asian food. I recently found myself wanting to learn to make some of the dishes I really enjoy eating at restaurants and your recipes are it for me! I love the simplicity of the instructions and the pictures, especially since I don’t know all the ingredients by name, it helps to learn it proper. This potato masala turned out sooo good, I impressed few of my family members with it, and have shared the url with many. THANK YOU! So impressed with your cooking skills. 🙂

Reply
swasthi
Reply to  Kowsi
October 8, 2018 10:58 am

Hi Kowsi,
You are welcome. So happy to know the potato masala turned out good. Appreciate your interest to learn Indian food. Thanks for being here and the comment. So happy reading it.
🙂

Reply
Terri
Reply to  Kowsi
August 30, 2020 2:37 am

Do you precook the dal? Or does it go in hard/raw?

Reply
swasthi
Reply to  Terri
August 30, 2020 2:44 am

No! I don’t they will remain crunchy. If you don’t like then you may soak them in little hot water for 1 hour. Drain and use.

Reply
Advertisement
Harshitha
July 26, 2018 5:12 am

5 stars
I just love your blog.. I tried most of dishes for the first time and all came out really delicious.. ? It’s really helpful ? Thank you so much!!♥

Reply
swasthi
Reply to  Harshitha
July 26, 2018 7:32 am

Welcome Harshitha
Glad to know the recipes are useful. Thanks a lot for following the blog.
🙂

Reply
Deepmala Pradeep Bhintade
July 3, 2018 2:08 pm

5 stars
It is very interesting. It is there for all age people.

Reply
swasthi
Reply to  Deepmala Pradeep Bhintade
July 3, 2018 2:19 pm

Thank you

Reply

Primary Sidebar

Advertisement

DIWALI RECIPES

JALEBI RECIPE
RASGULLA RECIPE
RASMALAI RECIPE
GULAB JAMUN
BESAN LADOO
KAJU KATLI
RAVA LADDU
Advertisement

CATEGORIES

DINNER RECIPES
SANDWICH RECIPES
BREAKFAST RECIPES
RICE RECIPES
CHUTNEY RECIPES
Advertisement

HEALTH CORNER

RAGI RECIPES
OATS RECIPES
MILLET RECIPES
Advertisement
Advertisement

© 2012 - 2020 - Swasthi's Recipes. The content is copyrighted to SWASTHI'S and may not be reproduced in any form.