Potato Masala or Aloo Masala is a delicious South Indian style potato sabzi. Make this restaurant style Masala Dosa stuffing easily at home and serve with crispy dosa, sambar and coconut chutney. Vegan, easily made GF, soy-free.
Potato Masala or Aloo Masala is a heavenly combination of cooked potatoes, onion, ginger, curry leaves, lentils and mustard seeds. Served as breakfast or brunch with crispy dosa, coconut chutney and sambar.
This recipe is for anyone who loves masala dosa stuffing or the potato bhaji that is served alongside crispy dosa.
Making your favorite South Indian restaurant style potato masala is simple and easy with my detailed recipe and step-wise photos.
Ingredients are quite simple to source and/or easily available in your pantry.
Trust me, your family will demand this every weekend!
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What is Potato Masala?
It is a South Indian style Potato Sabzi or dry curry made with potatoes.
Soft chunks of boiled and semi mashed potatoes cooked with onions, ginger, curry leaves and lentils. Turmeric gives signature yellow color to the sabzi and heat is from fresh green chilies.
Popularly called as Masala Dosa Stuffing or Dosa Aloo and served alongside thin crispy dosa, sambar and chutney.
Another variation to Potato Masala is called Poori Masala. Quite similar to Potato masala, Poori Masala has a curry / gravy consistency. Makes it easy to dip piping hot poori and eat.
Consistency of Potato Masala is a personal preference. Some prefer dipping crispy dosa into a thick curry consistency whereas others prefer the dry sabzi stuffed inside crispy dosa.
The recipe I share today is a dry version, similar to restaurant style. Apart from Dosa, aloo masala can be served with Roti, Phulka, Chapati or Paratha.
Ingredients
Potatoes - If you live in US, use Russet potatoes, yellow or white potatoes for making this dish for perfect texture.
You can use baby potatoes but it is cumbersome to peel a big batch of small potatoes for the sabzi. Also texture wise, I feel mature potatoes do the trick.
If you are making this for a crowd, feel free to pressure cook and peel the potatoes a day ahead. Store in refrigerator. Mash, when required.
Slice the onion or chop? I have always loved sliced onions in potato masala. You can finely chop the onions but one should keep in mind that they shouldn't brown or develop dark bits around the edges. The taste of the sabzi won't be the same.
Sliced onions sorta sticks or clings to the mashed potatoes making it perfect to relish with every morsel.
Ginger - You can adjust the quantity of ginger. We prefer a lot of ginger at home in potato masala. Ginger is great for digesting the starchy potatoes.
Curry Leaves - Unless you cannot source this ingredient, do not skip! It adds flavor, aroma to the masala and gives it that signature South Indian touch!
Chana Dal & Mustard Seeds - Chana Dal should be toasted until light brown. Adds a nutty taste.
Oil - Any neutral flavor cooking oil works for this recipe.
Green Chilies - remove seeds if you can't handle heat.
Hing or Asafoetida - If you are gluten sensitive, skip this ingredient or use a gf hing available at your grocery store. Hing helps with digestion.
How to make Potato Masala for Dosa
Pressure cook Potatoes. Once cool, peel the skin and roughly mash with a fork. Keep aside.
Heat a pan, add oil. Next add chana dal, mustard seeds.
Once mustard crackles and chana dal appears roasted, add turmeric, curry leaves, hing, chopped ginger and green chilies. Cook this for 1-2 mins.
Next, add onions (sliced half moon).
Saute onions on low heat until it cooks and reduces in volume. Splash some water to deglaze the pan and prevent the onions from burning. Cover and cook.
Once the onions have partially cooked, add some salt. Mix and let it cook for 1-2 mins.
Next, add the mashed potatoes.
Add salt to taste and some water. Mix well. Switch off heat and serve.
How to serve Aloo Masala
Serve with Dosa. You will love Oats Dosa, Brown Rice Dosa, Foxtail Millet Dosa and Ragi Rava Dosa.
Other than dosa, serve the sabzi with Palak Paratha, Roti or Chapati.
Use the dosa filling to make Potato Sandwich or Toasties.
Veggie Puffs using store bought puff pastry sheets.
You can also make stuffed paratha with the filling or Wraps.
Potato Vada - shape into small balls and dip in chickpea flour batter and make fritters.
Storage | Leftovers
Leftovers - Store in an airtight container. Re-heat in microwave and serve.
Stays fresh under refrigeration for 3-4 days. Shelf life may affect depending on weather conditions. Potatoes tend to spoil easily in warm weather.
Meal Plan - store in small portions / individual containers making it easy to refrigerate and re-heat, as required.
More Potato recipes
Potato Podimas (No Onion No Garlic South Indian mashed potatoes)
Potato Roast (spicy baby potatoes)
Aloo Gobi (Cauliflower and Potato Sabzi)
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Potato Masala for Dosa | Aloo Masala
Ingredients
- ½ kg Potatoes 7 medium potatoes, cooked
- 3 Onions medium, sliced into half moons
- 1 tablespoon finely chopped ginger
- 2-3 green chilies finely chopped
- curry leaves
- ½ teaspoon Turmeric powder
- 1/8 teaspoon Hing or Asafoetida
- ½ teaspoon Mustard Seeds
- 1 teaspoon Chana Dal or Bengal Gram Dal
- 1 ½ tablespoon Oil
- ¼ cup Water read notes
- Salt to taste
Instructions
- Pressure cook Potatoes. Once cool, peel the skin and roughly mash with a fork. Keep aside.
- Heat a pan, add oil. Next add chana dal, mustard seeds.
- Once mustard crackles and chana dal appears roasted, add turmeric, curry leaves, hing, chopped ginger and green chilies. Cook this for 1-2 mins.
- Next, add onions (sliced half moon).
- Saute onions on low heat until it cooks and reduces in volume. Splash some water to deglaze the pan and prevent the onions from burning. Cover and cook.
- Once the onions are partially cooked, add some salt. Mix and let it cook for 1-2 mins.
- Next, add the mashed potatoes.
- Add salt to taste and some water. Mix until potatoes coat the spices, turmeric. Switch off heat and serve.
Video
Notes
- Potato - If you live in US, use Russet potatoes, yellow or white potatoes for perfect texture. Feel free to pressure cook and peel the potatoes a day ahead. Store in refrigerator. Mash the potatoes, when ready to cook.
- Cooking Onions the right way is crucial. We don't have to brown them. Saute until they are soft and cooked.
- Adjust quantities of ginger and green chilies.
- Hing or Asafoetida - If you are gluten sensitive, skip this ingredient or use a gf hing available at your grocery store. Hing helps with digestion.
- Water - I have used 1/4 cup of water in total. Refer to the video recipe for more clarity on how water is added at different stages of cooking.
- Oil - Use any neutral flavor cooking oil.
- Leftovers - Store in an airtight container. Re-heat in microwave and serve.
- Stays fresh under refrigeration for 3-4 days. Shelf life may affect depending on weather conditions. Potatoes tend to spoil easily in warm weather.
- Meal Plan - store in small portions / individual containers making it easy to refrigerate and re-heat, as required.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Perfect recipe for making restaurant style potato masala!!