Authentic Potato Masala recipe | Aloo Sabji masala for dosa

Potato masala is a savory and flavorful potato-based stuffing that perfectly complements the crispy and delicate texture of dosa. With this easy-to-follow step-by-step recipe, you can now prepare a lip-smacking Hotel style Aloo Masala right at home. 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.

potato masala

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 try

Simple and easy recipe.

Restaurant style.

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.

Kids friendly.

aloo masala for dosa

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.

Pro Tips

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 over medium flame. When hot, turn the flame to low and add the tempering ingredients – raw peanuts, chana dal, and urad dal.

Once the lentils start to change color add mustard seeds and cumin seeds. On medium flame, saute till the seeds crackle.

potato masala recipe step 1

potato masala recipe step 2

Add dry red chilly, curry leaves, and a pinch of hing. Saute till the curry leaves turn crisp.

potato masala recipe step 3

Next, add the sliced onions and crushed ginger and green chili paste. Fry for a few seconds till aromatic.

potato masala recipe step 4

potato masala recipe step 5

Saute till onion turn soft. Add turmeric powder and salt. Mix well and saute for 5-10 seconds.

potato masala recipe step 6

potato masala recipe step 7

Add the boiled and mashed potatoes. Mix everything together, ensuring the spices coat the potatoes evenly. With the back of your spatula, gently mash the big pieces.

potato masala recipe step 8

Saute/bhuno the potato masala by stirring frequently for at least 5 mins.

potato masala recipe step 9

Turn off the flame, add chopped coriander leaves, and give a good mix.

potato masala recipe step 10

South Indian restaurant style Potato masala is ready. Serve it with dosa along with sambar and or chutney.

potato masala recipe step 11

Serving Suggestions

Potato Masala is best enjoyed with dosa, but it can also be paired with other dishes. Here are some serving suggestions:

1. Masala Dosa: Spread a generous amount of Aloo Masala on the dosa and roll it up. Serve with tiffin sambar and peanut chutney.

2. Poori Bhaji: Serve Aloo Masala alongside fluffy and deep-fried pooris for a classic breakfast or brunch combination.

3. Aloo Masala Sandwich: Use Aloo Masala as a flavorful filling for sandwiches. Add some sliced cucumbers and tomatoes for extra freshness.

Personally, I also like to pair it with roti, plain parathas, or any kind of flatbread.

Storage Suggestions

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

Potato stir fry

Aloo Paratha

Potato Sandwich

Aloo Rasedar

Aloo Kurma

Aloo Tomato curry

If you tried this authentic Restaurant style Potato Masala recipe, I would love to hear your feedback. Please rate the recipe and/or leave a comment below.

You can also follow me on Instagram to see what’s latest in my kitchen!

Recipe Card

aloo masala for dosa

Potato masala (Aloo Masala) | Masala Dosa stuffing

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Aloo Masala for dosa is a flavorful and savory potato filling that is the perfect accompaniment to crispy and delicious dosas. Made with boiled and mashed potatoes, along with a blend of aromatic spices, this traditional South Indian dish adds a burst of flavors to every bite.
Prep Time 19 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Curry
Cuisine Andhra, Indian
Servings 4 people

Ingredients
  

  • 4 medium Potatoes (boil and remove the skin)
  • 3 tbspn Oil
  • 1 tbspn Raw peanuts (optional)
  • 1 tbspn Chana dal
  • 1 tbspn Udad dal
  • 1/2 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)
  • 2-3 numbers Dry red chilies
  • 1/2 tspn Hing
  • 2-3 medium Onions (thickly or thinly sliced)
  • 1 tsp Turmeric powder
  • Salt to taste
  • Coriander leaves (handful)

Instructions
 

  • Boil the potatoes until they are cooked but still firm to ensure they hold their shape when mashed.
  • Heat oil in a thick bottom pan or kadhai over medium flame. When hot, turn the flame to low and add the tempering ingredients – raw peanuts, chana dal, and urad dal.
  • Once the lentils start to change color add mustard seeds and cumin seeds. On medium flame, saute till the seeds crackle.
  • Add dry red chilly, curry leaves, and a pinch of hing. Saute till the curry leaves turn crisp.
  • Next, add the sliced onions and crushed ginger and green chili paste. Fry for a few seconds till aromatic.
  • Saute till onion turn soft. Add turmeric powder and salt. Mix well and saute for 5-10 seconds.
  • Add the boiled and mashed potatoes. Mix everything together, ensuring the spices coat the potatoes evenly. With the back of your spatula, gently mash the big pieces.
  • Saute/bhuno the potato masala by stirring frequently for at least 5 mins.
  • Lastly, add chopped coriander leaves and give a good mix.
  • South Indian restaurant style Potato masala is ready. Serve it with dosa along with sambar and or chutney.

Notes

For extra heat can add a pinch of garam masala in the end.
At home, can squeeze lemon juice. Tang makes potato masala taste better.
Add tempering ingredients and onions generously.

Frequently Asked Questions

Can I prepare Aloo Masala in advance?

Yes, you can make Aloo Masala ahead of time and refrigerate it. Reheat gently before using it as a filling.

Can I freeze Aloo Masala?

While you can freeze Aloo Masala, the texture of potatoes may change slightly upon thawing. It is best to consume it fresh for the best taste.

Can I adjust the spice level of Aloo Masala?

Certainly! You can increase or decrease the number of green chilies according to your preference for a milder or spicier flavor.



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