Authentic Potato Masala recipe | Aloo Sabji masala for dosa
Potato masala is a classic Indian dry potato curry from South Indian cuisine. It is a delicious and perfect side dish for dosa, poori, roti, or parathas.
Only after shifting to Hyderabad, I tasted authentic potato masala which is either spread or stuffed inside a Plain Dosa.
Today I’m sharing restaurant-style Aloo Masala for dosa. With minimal ingredients, this recipe is super simple to make, yet delicious.
Personally, I like this with my dosa or poori. For rice, I like the spicer version of Boiled Potato fry. Do try the recipes and let me know your favorite way to enjoy both dishes.
What is Potato (Aloo) Masala?
Potato masala is a simple potato dish that is the star of Masala Dosa. This simple dish takes Plain Dosa to a superior level. Mainly for this aloo masala, Masala Dosa is my favorite and also of all age groups.
Simplicity, scrumptious, aromatic, savory, quick – are just a few adjectives that can be aptly used to describe potato masala.
Potato masala is also known as aloo masala or dosa stuffing in South India.
How does Potato Masala look? It is a dry sabzi/curry, bright yellow in color because of turmeric powder, small chunks of boiled potatoes along with South Indian 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 while traveling. As it’s a dry curry, there will be no spilling over. At home, we have aloo masala with dosa or poori for breakfast, brunch, lunch, or even light dinner for a complete well-balanced meal.
About the Potato Masala recipe
In the traditional restaurant method, the potatoes are boiled separately, peeled, and slightly mashed. Later, they are sauteed in a tempering made with thickly sliced onions, a few spices, and South Indian tempering ingredients.
The ingredients and recipe may look similar to Poori Masala but both differ in taste and consistency.
The ingredients and cooking process of aloo sabji masala for dosa are what make 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 a 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 10 minutes 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 a day ahead and keep them in the fridge.
I added green peas and peanuts for taste. You can add vegetables such as carrots, green peas, sweet corn, or green beans. These will add some color and nutritional value.
Reasons to make Aloo Masala
Simple and easy recipe.
Tried and tested recipe.
Quickest and most tasty potato dry curry.
Gets ready in under 30 minutes.
Can pair with dosa, poori, roti, and parathas.
Need only a handful of ingredients.
High on South Indian flavors.
Aloo Masala Ingredients
Potato: I have used a russet variety in this recipe. You can use Yukon gold potatoes, red potatoes, thick-skinned jacket potatoes, or waxier-skinned potatoes variety.
Tempering ingredients: peanuts, lentils (split urad dal and chana dal), mustard seeds, cumin, dry red chilies, curry leaves, and asafoetida.
Oil: I have used Sunflower oil. You can use any oil of your preference.
Ginger and green chilies: I have pounded fresh ginger and green chilies in a mortar and pestle.
Turmeric powder: It is a key ingredient to give a beautiful yellow color to the dish.
Onion: I have used red onions which are thickly sliced lengthwise.
Herbs & Seasoning: Coriander leaves and salt.
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.
If the boiled potatoes have moisture, I would suggest refrigerating the boiled potatoes for a few hours.
Do not grate the potatoes or use a masher to mash them. I use my hands to gently press the boiled potatoes, they should have a few lumps.
Tempering ingredients are essential in South Indian cuisine. They give a crunch and a nice nutty flavor to the dish. You can adjust the quantity to your liking or skip the ones you don’t have in your pantry.
Use a thick bottom pan or kadhai to make the masala. For restaurant taste, saute/bhuno potato masala for at least 5mins on low flame. This is the secret of restaurant taste. The same technique 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 a few seconds only, or else it will taste bitter.
Saute the onions only till soft. The slight sweetness of onions and crunch, adds taste to the dish. Do not overcook or saute onions till they change color.
In most restaurants, this is a little dry curry. You can adjust the consistency to your liking. Add little water (potato stock/potato cooked water) if you like it moist.
If you like tang, squeeze half a lemon at the end.
How to make Alu (Potato) Masala
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 leaves, and a pinch of hing. Saute till curry leaves turn crisp. Next, add crushed ginger and green chilies. Fry for a few seconds till aromatic.
Add frozen green peas and sliced onions. Saute till onion turn soft. Add turmeric powder and salt. Mix well and saute for 5-10 seconds.
Add mashed potatoes and mix well with the spices. With the back of your spatula, gently mash the potatoes.
Saute/bhuno the potato masala by stirring frequently for at least 5mins.
Lastly, add chopped coriander leaves and give a good mix.
South Indian restaurant style Potato masala is ready. Serve it with dosa, tiffin sambar, and peanut chutney.
You can serve aloo masala as a side dish or serve it as stuffing inside a dosa.
Personally, I also like to pair it with roti, plain parathas, or any kind of flatbread.
When I have some leftovers, I use them as stuffing inside wraps, sandwiches, and rolls.
You can store the leftover potato masala in an airtight container in the refrigerator for 3-4 days.
Before serving, reheat in a microwave or in a pan on the stovetop until warm. If the potato curry looks too dry, splash little water and stir.
More Indian Potato Recipes
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Potato masala (Aloo Masala) | Masala Dosa stuffing
- 4 medium Potatoes (boil and remove the skin)
- 3 tbspn Oil
- 1 tbspn Raw peanuts (optional)
- 1 tbspn Chana dal
- 1 tbspn Udad dal
- 1 tbspn Mustard seeds/Rai
- 1/2 tbspn Cumin seeds/Jeera
- 10-12 numbers Curry leaves
- 2-3 numbers Green chilies (crushed or slit or chopped)
- 1 inch Ginger (crushed)
- 2 numbers 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.
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