What’s the most important element in your favorite Masala Dosa? Of course, it is the savory, spiced potato (or aloo) preparation or curry that is the essence of the entire dish. So, this time I’ve got the loveliest recipe of the Aloo Masala for dosa that you’ve been looking for and has restaurant style taste and flavors. The Potato Masala can also be used as a filling to make yummy sandwiches, rolls and wraps as well.
Table of Contents
About This Potato Masala Recipe
Before I share the nitty gritties of this Aloo Masala, let me share a variation too that I have of the same dish – the Batata Bhaji.
While it is best to use an authentic and traditional recipe of the potato filling for Dosa, sometimes, you can experiment by stuffing your dosas with this other version too. You can also use this Potato Masala recipe as a side with your pooris. Try it!
My recipe of making this potato stuffing is a tried and tested one. I have also mentioned about all the possible variations in this recipe of the Aloo Masala. I’m telling you; you’re soon going to be addicted to this version as well.
It is quite a no brainer that masala dosa is a favorite breakfast or brunch dish at home. So, whenever I prepare the Dosa Batter, I also make Coconut Chutney and this Potato Masala to go with the dosa.
While the potatoes are steaming or boiling, I prep up the rest of the ingredients for the Potato Masala. I also prepare the chutney with the coconut. I usually freeze the grated coconut. So, I just have to take the required quantity and use it to make the chutney.
More On My Recipe
I add sliced onions to the Aloo Masala which impart a slight sweet undertones to the preparation. I also add chana dal (husked and split Bengal gram).
Before using the lentils, I make sure to soak them in hot water for about ½ hour. This helps to soften the dal and after cooking too, the texture is mushy.
However, on some occasions when I’m running out of time or don’t have time in hand at all, I add the chana dal directly in the tempering. This way, a slight crunch also is retained in the lentil grains. You can choose whichever method suits you.
Another element of variety that I add on occasions in this Potato Masala is steamed green peas. You can even skip the Bengal gram if you are adding green peas. Sometimes, I also add tomatoes to the aloo mixture.
Below is the photo of the potato masala preparation made with green peas. When using green peas, you either boil/steam them together with the potatoes or you can boil them separately.
As I also mentioned earlier, you must try the combination of this Aloo Masala with poori or roti/phulka as well, or use it for sandwiches and similar dishes.
How to make Potato Masala
1. First, boil water in a bowl or in an electric heater or microwave. Take the hot water in a bowl.
Rinse and then soak 2 tablespoons husked and split Bengal gram (chana dal) in the hot water.
Cover and keep aside for 30 minutes. Later, drain all the water with a small strainer and keep the soaked lentils aside.
You can skip adding chana dal and still make the dish without these lentils.
2. Next, steam or boil 4 medium-sized potatoes in an electric cooker, steamer or pressure cooker. The potatoes should be thoroughly cooked.
If you have boiled the potatoes, make sure to drain all the water from them. There should not be any water logged in them.
If you want to add green peas to the preparation, then take about ⅓ to ½ cup of green peas and steam or boil it with the potatoes.
3. When warm, first peel the potatoes. Chop the potatoes into cubes and keep aside.
Also set aside the spices and herbs you will be needing. Peel, rinse and thinly slice 1 large onion. You will need about ¾ to 1 cup of sliced onions.
Make Potato Masala
4. Heat 2 tablespoons oil in a frying pan or a kadai and crackle 1 teaspoon mustard seeds in it.
5. Then, add ½ teaspoon cumin seeds and fry till they splutter and change color.
6. Add the drained and soaked chana dal.
7. Fry chana dal for about 3 to 4 minutes or till the lentils become light golden.
8. You can also add chana dal directly without soaking them first. In this case, you have to brown them as shown in the photo below.
9. Add 1 teaspoon finely chopped ginger and sauté for half a minute.
10. Add 1 large thinly sliced onion. Stir and sauté till the onions turn translucent and are softened.
11. Add 8 to 10 large curry leaves, 1 or 2 chopped green chilies, ¼ teaspoon turmeric powder and 1 pinch asafoetida (hing). Stir and sauté for a few seconds.
12. Then, add the boiled/steamed potato cubes. Season with salt as required and ½ teaspoon sugar.
Adding sugar is optional and only if you like a slightly sweet taste in the potato filling.
13. Stir and add water. About ⅓ to ½ cup. The water makes the potato masala moist, mushy and not dry. This is an optional step.
14. If you like the texture of potatoes to be slightly crisp and not soft, then don’t add water. In this case, just stir the potatoes and sauté for 2 to 3 minutes on low heat. This is how the potatoes will appear if you don’t add water.
15. After adding water, simmer the potato bhaji for 3 minutes on low heat. Stir at intervals. Then, add some chopped coriander leaves. Stir again.
16. Serve Potato Bhaji with dosa, butter rava dosa or rava uttapam. It also goes well with poori, roti or as a filling for sandwich.
- Adding sugar is totally your call. If you like the slight sweetness in the dish, then add it or else skip it.
- While cooking the aloo masala, add about ⅓ to ½ cup water. This will help the potato masala to be mushy and moist, and not be dry. Although, this is optional.
- You can add some boiled or steamed green peas if you like. You can even add some tomatoes in the potato bhaji.
- Try to include chana dal, curry leaves, ginger, mustard seeds, onions, chillies and coriander leaves to get truly restaurant style flavor in this dish.
- Alternatively, if you like the texture of potatoes slightly crisp, do not add the water.
- This is a versatile potato sabzi that you can use for different types of dosas, have with uttapam or chapati or poori and even stuff in sandwiches, wraps, rolls or frankies.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Aloo Masala | Potato Masala (For Dosa)
- 4 potatoes (medium-sized), steamed, peeled and chopped in cubes
- ⅓ to ½ cup green peas – steamed or boiled, optional
- 1 large onion – thinly sliced or about ¾ to 1 cup sliced onions
- 8 to 10 curry leaves (large-sized) or 12 to 15 small to medium curry leaves
- 2 tablespoons chana dal (split and hulled bengal gram), optional
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 or 2 green chilies – chopped
- ½ teaspoon finely chopped ginger
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
- ⅓ to ½ cup water or as needed, optional
- ½ teaspoon sugar or as required, optional and only add if you want a faint sweet taste
- 2 tablespoons oil
- salt as required
- First boil water in a bowl or in an electric heater or microwave. Then rinse and soak the chana dal in it. Cover and set aside for 30 minutes. Later drain all the water and keep the soaked lentils aside.
- Rinse the potatoes in water. Then steam the potatoes with their peels intact, in an electric cooker or steamer or pressure cooker. The potatoes should be thoroughly cooked.
- When the potatoes become warm, peel and then chop the potatoes into cubes and keep aside.
Making potato masala
- Heat oil in a frying pan or kadai and crackle mustard seeds first. Keep the heat to a low or medium-low while frying the spices.
- Then add cumin and fry them till they splutter and change color.
- Add the soaked chana dal. Fry the chana dal for about 3 to 4 minutes.
- You can also add chana dal directly. In this case, you have to brown the chana dal while frying.
- Add chopped ginger and sauté for a half a minute on a low to medium-low heat.
- Add thinly sliced onions. Stir and sauté till the onions turn translucent. The onions should soften. Do not brown the onions.
- Add curry leaves, green chilies, turmeric powder and asafoetida. Stir and saute for a few seconds.
- Then add the potatoes. Season with salt and sugar.
- Stir and add water. About ⅓ to ½ cup. The water just makes the curry moist, mushy and not dry. This is an optional step.
- If adding green peas, then include steamed or boiled green peas at this step. Make sure to steam or boil the green peas when you cook the potatoes.
- If you like the texture of potatoes to be slightly crisp and not soft, then don’t add water. In this case just stir the potatoes and saute for 2 to 3 minutes.
- After adding water, simmer the potato curry for 3 minutes on a low heat. Stir at intervals.
- Stir and then add chopped coriander leaves. Stir again.
- Serve the potato curry with dosa, uttapam or rava dosa.
- You can also serve with poori or chapati.
Nutrition Info (Approximate values)
This Potato Masala recipe post from the archives first published in November 2014 has been updated and republished on 3 September 2022.