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.
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.
1. Cook 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 and rolls
2. Heat oil in a pan, add cumin, mustard, chana dal and urad dal. Fry until the dals turn golden. Add hing.
3. Saute grated ginger until it begins to smell good.
4. Add chopped or sliced onions, curry leaves and chopped or slit green chilies. Sprinkle little salt.
5. Fry until the onions turn pink.
6. Lower the flame, add potato, turmeric and salt. You can add turmeric to the onions to get a good color.
7. Mash them gently. You can also keep small cubes if you like it that way. Add little potato stock or 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. This is the texture we prefer and is good for dosa, sandwiches, rolls and lunch box as well. Sprinkle 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.
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.
Potato masala recipe for dosa
For best results follow the step-by-step photos above the recipe card
Ingredients (1 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 tbsp ginger chopped or grated (about 1 inch)
- ½ to ¾ tsp Salt as needed
- 2 tbsp oil
- ¼ to ½ tsp mustard
- ½ tsp cumin
- 1 tsp chana dal
- 1 tsp urad dal
- 1 sprig curry leaves
- 1 to 2 green chilies chopped or sliced
- 1/8 tsp turmeric (use more if needed)
- 1 Pinch hing (optional)
- 2 tbsps coriander leaves chopped finely
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.
- Add onions, green chili and curry leaves.
- Saute till the onions turn transparent. Then add ginger and stir for 30 seconds.
- 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.
- 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.
NUTRITION (estimation only)
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.
© Swasthi’s Recipes