Potato Masala (Aloo Masala) recipe | Stuffing for Masala Dosa
Potato masala is a perfect side dish for Dosa. You can serve aloo masala as a side dish or spread it on dosa and roll/fold it. With minimal ingredients, it is quick to make and the easiest recipe with boiled potatoes.
About Potato Masala
Potato masala, is a simple potato dish that is the star in Masala Dosa. This simple dish takes PLAIN DOSA to a superior level. Mainly for this, Masala Dosa is my favorite and also of all age groups.
Only after shifting to Hyderabad, I tasted the authentic potato masala which is either spread or stuffed inside Masala Dosa. This dish looks very simple with minimal ingredients, yet delicious.
In most of the restaurants, this is a little dry curry. You can adjust the consistency as per your liking. Add little water (potato stock/potato cooked water) if you like it moist.
Personally, I like this with my dosa or poori. For rice, I like the spicer version of Boiled Potato Masala. Do try the recipes and let me know your favorite way to enjoy both the dishes?
How does Potato Masala look? It is a dry sabzi/curry, bright yellow in color because of turmeric powder, small chunks and mashed boiled potatoes with minimal ingredients.
Aloo masala goes well with dosa, poori, chapati/parathas, lemon rice, pudina rice, or coconut rice. As it’s mildly spiced, it can be used as stuffing to make sandwiches or use in wraps or rolls for kids. However, you can adjust the spice level by adding more or less green chilies. I add crushed green chilies and slit for extra heat.
This dish is also a perfect lunch box option and while travelling. As it’s a dry curry, there will be no spilling over.
About the recipe
This dish is made by sauteeing cooked potaoes with thickly sliced onions, few spices and tempering ingredients.
The ingredients and cooking process of potato masala for dosa is what makes the dosa ideal and can even dominate a good sambhar or chutney.
While this dish is prepared in different varieties, I will share the authentic South Indian Restaurant style that is served with Masala dosa.
The main flavor of the dish comes from three main ingredients – fresh curry leaves, ginger, and green chilies. I would say if you do not have these three ingredients, do not make this dish. In my personal experience, these ingredients bring out such a good aroma and make plain aloo masala taste so good. I add few more ingredients to make it better than the restaurant one. So, this is a must-try recipe.
The only pre-prep for this dish is boiling potatoes. If you have preboiled potatoes, then 10minutes is enough to prepare this dish. You can boil the potatoes in a pressure cooker, microwave, instant pot, or pot.
I use a pressure cooker (3-4 whistles on high pressure) to boil the potatoes. To save time, I pressure cook the potatoes along with rice and later keep them in the fridge.
I added green peas and peanuts for taste. You can add vegetables such as carrots, green peas, sweet corn, green beans. These will add some color and nutritional value.
Boil the potatoes until done. Do not overcook them. If the potatoes are mushy, it will add moisture to the potato masala and make Masala Dosa soggy when you spread or stuff this.
Do not grate the potatoes or use masher to mash. I use hands to gently press the boiled potatoes, it should have lumps.
Use thick bottom pan or kadhai to make the masala. For restaurant taste, saute/bhuno potato masala fo atleast 5mins on low flame. This is the secret of restaurant taste. The same tehnique is also followed to make potato stuffing for samosas.
Use less oil. It is only to saute the tempering ingredients.
Add crushed ginger and green chilies. Saute for few seconds only, else it will taste bitter.
Saute the onions only till soft. Slight sweetness of onions and crunch, add taste to the dish.
Let’s begin with Step by Step recipe
Heat oil in a thick bottom pan or kadhai. When hot, add the tempering ingredients – raw peanuts, chana dal, udad dal, mustard seeds, and cumin seeds. On medium flame, saute till dals change color. Add dry red chilly, curry leave,s and pinch of hing. Saute till curry leaves turn crisp. Next, add crushed ginger and green chilies. Fry for few seconds till aromatic.
Add frozen green peas and sliced onions. Saute till onion turn soft. Add turmeric powder and salt. Mix well.
Add mashed potatoes and mix well with the spices. With the back of your spatula, gently mash the potatoes. Saute/bhuno the potato masala for at least 5mins. Lastly, add chopped coriander leaves and give a good mix. Potato masala is ready to enjoy with dosa and peanut chutney.
If you tried this recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.
Potato masala (Aloo Masala) | Masala Dosa stuffing
- 4 medium Potatoes boil and remove the skin
- 3 tbspn Oil
- 1 tbspn Raw peanuts
- 1 tbspn Chana dal
- 1 tbspn Udad dal
- 1 tbspn Mustard seeds/Rai
- 1/2 tbspn Cumin seeds/Jeera
- 10-12 Curry leaves
- 2-3 Green chilies crushed or slit or chopped
- 1 inch Ginger crushed
- 2 Dry red chilies
- 1/2 tspn Hing
- 1/4 cup Green peas
- 2 medium Onions thickly or thinly sliced
- 1 tsp Turmeric powder
- Salt to taste
- Coriander leaves handful
- Boil potatoes untill cooked and not mushy.
- Heat oil in a thick bottom pan or kadhai. When hot, add the tempering ingredients – raw peanuts, chana dal, udad dal, mustard seeds, and cumin seeds. On medium flame, saute till dals change to light golden color.
- Add dry red chilly, curry leaves, and a pinch of hing. Saute till curry leaves turn crisp. Next, add crushed ginger and green chilies. Fry for few seconds till aromatic. Do not fry for a long time, else it will taste bitter.
- Add frozen green peas and sliced onions. Saute till the onion turn soft or transparent. Add turmeric powder and salt. Mix very well.
- Add mashed potatoes and mix well with the spices. With the back of your spatula, gently mash the potatoes. Saute/bhuno the potato masala for at least 5mins. Check for salt and add if needed.
- Lastly, add chopped coriander leaves and give a good mix. Potato masala is ready to enjoy.