Aloo masala (Potato masala)

Aloo masala or potato masala is a South Indian dish typically had as a side with dosa or uttapam with coconut chutney and sambar. It is tempered with curry leaves, lentils, onions, and spices and I personally find dosa incomplete without it. The potatoes have so much flavor, they are a little spicy, a little crunchy, and really delicious. It adds so much flavor and body to the meal. Everyone makes the aloo masala their own way and this may not be super authentic but it’s how I love making it. It is very easy to make and you can meal prep this from before and keep it as well. This recipe is also Vegan.

Happy Cooking!

Servings: 6-9 servings

Prep Time: 20-25 mins

Cooking Time: 15-20 mins

Total Time: 35-45 mins

Ingredients: 

• 4-5 medium golden Potato - boiled and peeled

• 1.5 tbsp peanut oil 

• 1 tsp cumin seeds

• 10-15 small Curry leaves 

• 1 dried red chill

• 2-3 green chilis cut in half

• 1 inch Ginger grated 

• 1 tsp garlic paste

• 1-1.5 medium red Onion cut into thin slices

• 3 tbsp Urad dal 

• 2 tbsp Chana Dalia

• 0.5-1 tsp Chill power

• 1/2 tsp Hing

• 1 tsp turmeric powder

• 1 tsp sambar masala

• 1/4 tsp sugar

• Salt as per taste

• 1-2 tbsp Coriander leaves chopped

• 2-3 tsp Lemon juice 

  
  Directions: 

1. Boil and peel the potatoes Break the potatoes into smaller pieces but don’t mash them completely.

2. Put a saute pan on low-medium heat and add oil.

3. Once warm, add cumin seeds and let it crackle.

4. Add curry leaves, green chili, red chili, garlic paste, and ginger paste. Saute and let it crackle for 1-2 mins.

5. Add urad dal and chana dalia and cook them on low for 2-3 mins till they are almost roasted and no longer raw.

6. Add the sliced onions and saute them for 2-4 minutes till translucent and the lentils are cooked through.

7. Add the broken-down potato pieces and mix them all together.

8. Add the spice powders- hing, red chili powder, turmeric, sugar, and salt and the lemon juice and mix. I like to break the potatoes more when mixing and have a mixture of pieces and mashed potatoes. You can choose to break it down further or gently mix to keep it in smaller pieces. Let it cook for 2-3 mins.

9. Add chopped coriander leaves and mix.

10. Serve with dosa, uttapam, or as you like.

Notes/Tips:

• You can make the masala 1-2 days before and keep it refrigerated.

• I like it with more onions if you don’t reduce the amount.

• Make sure the urad dal and chana dalia are roasted well and not raw.

• You can use any neutral oil you want.

• I love making the filling as a sandwich using it!