Aloo Masala Recipe | Potato Masala For Dosa
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5
18 reviews
Excellent
Aloo Masala Recipe | Potato Masala For Dosa
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This Aloo Masala is a seasoned potato filling typically served with dosa, made from steamed cubed potatoes, onions, curry leaves, and spices like mustard seeds, cumin, and turmeric. The texture is soft and slightly chunky, with a mix of gentle heat from green chilies and aromatic notes from ginger and asafoetida. Optional green peas and chana dal add variety and texture to the dish.
Description
The potato masala features steamed potatoes cut into cubes combined with sautéed onions, curry leaves, and mustard and cumin seeds tempered in oil. The use of chana dal, either soaked or fried, contributes a slight nutty crunch while ginger, green chilies, turmeric, and asafoetida add fragrant warmth.
Cooked over low to medium-low heat, the spices and aromatics blend without overpowering the mild flavor of the potatoes. The final dish has a tender texture with a gentle spice level suitable as a stuffing for dosas or as a side dish.
This filling pairs best with dosa or other Indian breads. You can adjust the heat with the green chilies and add a pinch of sugar for subtle sweetness if desired. The preparation method allows you to use leftover boiled or steamed potatoes for convenience.
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Ingredients
- 4 potato medium-sized), steamed, peeled and chopped in cubes
- ⅓ to ½ cup green peas - steamed or boiled, optional
- 1 onion thinly sliced or about ¾ to 1 cup sliced onions, large
- 8 to 10 curry leaves (large-sized) or 12 to 15 small to medium curry leaves
- 2 tablespoons chana dal (split and hulled bengal gram), optional
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 or 2 green chilies - chopped
- ½ teaspoon ginger finely chopped
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
- ⅓ to ½ cup water or as needed, optional
- ½ teaspoon sugar or as required, optional and only add if you want a faint sweet taste
- 2 tablespoons neutral cooking oil generic cooking oil
- salt as required
Instructions
Preparation
- First boil water in a bowl or in an electric heater or microwave. Then rinse and soak the chana dal in it. Cover and set aside for 30 minutes. Later drain all the water and keep the soaked lentils aside.
- Rinse the potatoes in water. Then steam the potatoes with their peels intact, in an electric cooker or steamer or pressure cooker. The potatoes should be thoroughly cooked.
- When the potatoes become warm, peel and then chop the potatoes into cubes and keep aside.
Making potato masala
- Heat oil in a frying pan or kadai and crackle mustard seeds first. Keep the heat to a low or medium-low while frying the spices.
- Then add cumin and fry them till they splutter and change color.
- Add the soaked chana dal. Fry the chana dal for about 3 to 4 minutes.
- You can also add chana dal directly. In this case, you have to brown the chana dal while frying.
- Add chopped ginger and sauté for a half a minute on a low to medium-low heat.
- Add thinly sliced onions. Stir and sauté till the onions turn translucent. The onions should soften. Do not brown the onions.
- Add curry leaves, green chilies, turmeric powder and asafoetida. Stir and saute for a few seconds.
- Then add the potatoes. Season with salt and sugar.
- Stir and add water. About ⅓ to ½ cup. The water just makes the curry moist, mushy and not dry. This is an optional step.
- If adding green peas, then include steamed or boiled green peas at this step. Make sure to steam or boil the green peas when you cook the potatoes.
- If you like the texture of potatoes to be slightly crisp and not soft, then don't add water. In this case just stir the potatoes and saute for 2 to 3 minutes.
- After adding water, simmer the potato curry for 3 minutes on a low heat. Stir at intervals.
- Stir and then add chopped coriander leaves. Stir again.
- Serve the potato curry with dosa, uttapam or rava dosa.
- You can also serve with poori or chapati.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
51g
(17%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
420mg
(18%)
Potassium
997mg
(21%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
223IU
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
26mg
Vitamin B6
1mg
Vitamin C
95mg
(106%)
Vitamin E
2mg
Vitamin K
9µg
Calcium
66mg
(7%)
Vitamin B9 (Folate)
287µg
Iron
3mg
(17%)
Magnesium
63mg
(16%)
Phosphorus
158mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 420mg | 18% |
| Potassium | 997mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 223IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 26mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 95mg | 106% |
| Vitamin E | 2mg | |
| Vitamin K | 9µg | |
| Calcium | 66mg | 7% |
| Vitamin B9 (Folate) | 287µg | |
| Iron | 3mg | 17% |
| Magnesium | 63mg | 16% |
| Phosphorus | 158mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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