South Indian Aloo Masala Dosa Stuffing Recipes

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POTATO MASALA (ALOO MASALA)



Potato masala (aloo masala) image

Potato masala or aloo masala is a dish made by sauteing boiled potatoes. It is usually eaten with poori or dosa. It can also be stuffed in wraps & sandwiches. Instructions included for stovetop & instant pot.

Provided by Swasthi

Categories     Side

Time 35m

Number Of Ingredients 14

2 cups potatoes (peeled & diced to 1 inch cubes (400 grams, 3 medium))
1 medium onions (chopped or sliced (about ½ to ¾ cup))
½ tablespoon ginger (chopped or grated (about 1 inch))
½ to ¾ teaspoon Salt ((adjust to taste))
2 tablespoon oil
¼ to ½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon chana dal ((optional))
1 teaspoon urad dal ((optional))
1 sprig curry leaves
1 to 2 green chilies ( chopped or sliced)
¼ teaspoon turmeric ((use more if needed))
1 Pinch hing ((optional))
2 tablespoons coriander leaves (chopped finely)

Steps:

  • Boil potatoes either in a pot or pressure cooker.
  • If cooking in a pot, bring water to a boil and add the diced potatoes. Cook them just until done or fork tender and not mushy. OR If cooking in a pressure cooker, add the potatoes to a bowl and pour little water. Cover and pressure cook for 3 whistles on a medium flame.
  • Ensure potatoes are just cooked and not very soft or mushy.
  • Heat oil in a pan and add mustard and cumin.
  • When they begin to splutter, add chana dal and urad dal. Fry until golden and then add hing.
  • Then add ginger and saute for 30 to 60 seconds until aromatic.
  • Optional step to soften the dal - Pour 2 to 3 tablespoons water to the pan and cook until the dal turns soft. This is an optional step done to soften the dal. Ensure you evaporate all of the water before going to the next step.
  • Add onions, green chili and curry leaves. Saute till the onions turn transparent.
  • Once the onions turn transparent, add potatoes, turmeric and salt..
  • Mash slightly and add very little water or potato boiled stock to make the entire potato masala moist. Stir and cook for one to 2 mins. Taste test and add more salt if needed.
  • Add coriander leaves. Stir. Serve potato masala with dosa, puri, chapati, bread or rice.
  • Press SAUTE button and pour oil to the inner pot of the instant pot.
  • Add mustard, cumin, chana dal & urad dal. Fry all of these until the dals turn golden.
  • Then add curry leaves, onions and green chilies.
  • Saute onions well until they turn transparent or pink. Add ginger and fry for 30 seconds.
  • Transfer the diced potatoes (1 inch cubes), add salt, turmeric and pour ⅓ cup (80 ml) water.
  • Press CANCEL button. Deglaze the pot by scrubbing the bottom with a spatula to release bits of food stuck.
  • Secure the instant pot with the lid. Position the steam release handle or vent to sealing.
  • Next press PRESSURE COOK button and set the timer to 4 mins (high pressure).
  • When the instant pot is done, press cancel. Release the pressure manually by moving the steam release handle from sealing to venting.
  • If there is any excess moisture left, evaporate it in the saute mode first.
  • Give a good stir and lightly mash only after the excess moisture has evaporated. Add more salt if needed. Garnish with coriander leaves.
  • Serve potato masala with dosa, sandwiches, roti or even in wraps.

Nutrition Facts : Calories 202 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 1 g, Sodium 74 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

SOUTH INDIAN ALOO MASALA (DOSA STUFFING)



South Indian aloo masala (dosa stuffing) image

Enjoy these spicy Indian potatoes as a filling for dosa (pancakes made with rice flour) for a comforting vegan supper, or serve as a side dish

Provided by Monica Sawhney Haldar

Categories     Lunch, Side dish, Supper

Time 15m

Yield Serves 8-10

Number Of Ingredients 9

4 tbsp vegetable oil
1 tsp mustard seeds
10-15 curry leaves
¼ tsp asafoetida
1 onion , thinly sliced
1 heaped tbsp tomato purée
3 tsp sambar masala mixed with ¼ cup water
4 large potatoes , boiled and cut into bite size chunks
handful fresh coriander , finely chopped

Steps:

  • Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.
  • Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.

Nutrition Facts : Calories 119 calories, Fat 5 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.65 milligram of sodium

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