Aloo (Potato) Masala
Aloo masala is a nice compliment for any kind of dosa. The Aloo Masala can be rolled in the dosa or served as a side dish. Its a great appetizer that goes well in all kinds of meal be it breakfast, lunch or dinner.
Ingredients
- 2 large potatoes
- 1 tbsp oil
- 1/8 tsp asafetida hing
- 1/2 tsp cumin seeds jeera
- 1/2 tsp mustard seeds rai
- 1/2 tsp turmeric haldi
- 1 green chili finely chopped
- 1/2 tsp salt
- 1 tsp lemon juice
- 1 tbsp cilantro finely chopped hara dhania
Instructions
- Boiled the potatoes until they are soft and let cool.
- Peel and chop the potatoes in small pieces.
- Heat the oil in a frying pan on medium high. Test the heat by adding one cumin seed to the oil. If it cracks right away, the oil is ready.
- Add the cumin seeds, mustard seeds and asafetida. As the seeds crack, add turmeric, potatoes, green chili, and salt. Stir-fry for a few minutes.
- Add lemon juice and cilantro.
- The potatoes should be slightly moist and not very dry.
Notes
Variations
Try adding 2 tablespoons of shredded carrots and 1/8 cup of green peas to potato mixture.
Taste best with Dosa, Rava Dosa, Whole wheat Dosa
Tried this recipe?Let us know how it was!
Aloo Masala Recipe: How to make Aloo Masala for Dosa
Aloo Potato Masala, a classic gluten free South Indian filling that pairs perfectly with dosa, a popular Indian crepe. This vegan versatile dish combines the earthy goodness of potatoes with aromatic spices, creating a delicious accompaniment that’s loved by all.
Spicy Potato Masala for Dosa
Hearty and Satisfying: Aloo Potato Masala is a hearty and satisfying dish that’s perfect for breakfast, brunch, or any time of the day. Its comforting flavors and creamy texture make it a popular choice among both children and adults.
Versatile Filling: Aloo Potato Masala is incredibly versatile and can be used as a filling for various Indian snacks and dishes, including dosa, samosa, and sandwich. Its bold flavors and creamy texture add depth and richness to any recipe it’s used in.
Easy to Prepare: Making Aloo Potato Masala at home is quick and easy, requiring just a few simple ingredients and basic cooking techniques. With the right combination of spices and seasoning, you can create a delicious and flavorful filling that’s sure to impress.
Variations of Aloo
- Aloo Gobi: Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
- Aloo Baingan: Aloo baingan (potato and eggplant) is a great main dish. It’s easy to make and can be served with any bread.
- Aloo Dum: Is an exotic rich and luxurious variant of aloo made in a curry format and incorporates the Indian cooking style of dum.
- Aloo Mattar: Aloo Mattar is a popular curry based north Indian dish. Potatoes and peas with spicy gravy makes a great main course served with puris, rotis and parathas.
Tips for Making Perfect Aloo Potato Masala:
Boil Potatoes Until Tender: Boil the potatoes until they are fork-tender before mashing them for the Aloo Potato Masala. This ensures that the potatoes are cooked through and have a smooth and creamy texture.
Temper the Spices: Temper whole spices such as mustard seeds, cumin seeds, and curry leaves in hot oil before adding other ingredients. This releases their flavors and aromas, enhancing the overall taste of the Aloo Potato Masala.
Finish with Fresh Herbs: Garnish the Aloo Potato Masala with freshly chopped cilantro or coriander leaves just before serving for a burst of freshness and color. Herbs add a vibrant touch to the dish and elevate its presentation.
FAQs about Aloo Potato Masala for Dosa:
Can I make Aloo Potato Masala ahead of time?
Yes, you can prepare the Aloo Potato Masala ahead of time and store it in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving with dosa or other dishes.
Is Aloo Potato Masala gluten-free?
Yes, Aloo Potato Masala is naturally gluten-free as it’s made with potatoes, vegetables, and spices, which are all gluten-free ingredients. It’s a safe and delicious option for individuals with gluten intolerance or celiac disease.
Can I freeze Aloo Potato Masala?
While you can freeze Aloo Potato Masala, the texture may change slightly upon thawing. It’s best to freeze the masala in an airtight container for up to 1-2 months and thaw it in the refrigerator overnight before reheating.
What can I serve with Aloo Potato Masala?
Aloo Potato Masala pairs perfectly with dosa, a South Indian crepe made from fermented rice and lentil batter. It can also be served with idli (steamed rice cakes), uttapam (Indian-style savory pancakes), or puri (deep-fried bread).
Aloo Potato Masala is a delicious and versatile dish that’s perfect for savoring with dosa or as a filling for various Indian snacks and dishes. Whether enjoyed for breakfast, brunch, or as a comforting meal option, its hearty flavors and creamy texture are sure to delight your taste buds and leave you craving for more.
So why not treat yourself to a batch of homemade Aloo Potato Masala and experience the irresistible flavors of South Indian cuisine?
Stay tuned for more such dishes on Manjula’s Kitchen exploration into the world of culinary delights!
Amrit
November 17, 2017 at 12:21 amHello Ma’am love your recipes. And have tried a lot of them, they just fabulous and simple to cook.
For last few months I searching recipe for alu Masala used in making veg hot dogs in India specially in college canteens. Please advise that recipe. Thanks and Regards
Aditi
November 12, 2014 at 6:11 amThank you for your beautiful recipes! My sister and I have been your fans for the past 3-4 years. We love the humble, kind way you explain the recipes 🙂 Thank you!
Aman
February 10, 2014 at 7:04 pmHello Manjula ji I have always liked your recipes. I am in Australia & my mum is in India. We are totally vegetarian. Both of us are big fans of your recipes. Keep posting new recipes. Love them!!!!!!
yishunn28
June 26, 2013 at 12:15 amI think this dish will taste very good with rice!
Vignesh
November 7, 2012 at 2:48 pmAwesome 🙂
thank you very much 🙂
Aloo masala was really good 🙂
molly yang
September 20, 2012 at 9:10 pmThanks for sharing your yummy recipes.
I love most of your dishes as a vegan.
please advise which recipes are suitable for pregnancy? I am currently pregnant with 11 weeks.
thank you very much with kind regards, Molly
Shailaja
May 21, 2012 at 12:35 amNow I’m feeling easy and happy to prepare these recipes.
kapil
May 18, 2012 at 8:54 pmNow i don’t have to wait for my mom to come and made something for me…i can easily do that my self with the help of Mrs. Manjula…thanks the recipe is so good … <3
jun
April 24, 2012 at 3:56 amWould this taste as good without the chiles? I can’t eat anything spicy. Is there something else I could add for flavor without the heat from the chiles? Thanks!
Manjula Jain
April 24, 2012 at 1:32 pmJun,
Yes you can do without chilies.
Ashvin
December 3, 2011 at 7:02 pmAwesome
dilip chand
August 15, 2011 at 3:42 pmI would like to thank you for making such site and what a great job going..
you r the best ..
keep it up
Rashmi
May 5, 2011 at 5:41 amDear Manjula,
Thank you very much for your great service of putting these great recipes on the web. I am a vegan so most of your recipes are very usefull for me.
We are going to have a food fair on a Saturday from 10.00 am to 9.00 pm to raise money for our temple to build a meditation centre (to provide free meditation for the public.) We are going to offer Masala Dosa there. We are going to make the Masala Aloo the night before. My worry is that it might go off by the following day afternoon. What do you think if we put it in a fridge and heat up little by little on the fair day? Please give your suggestion.
Thanks and Best Regards- Rashmi
shailaja
April 20, 2011 at 11:50 amhi
i am trying all the items listen in this website ur method of cooking is really good and i made carrot halva it was super…………can u plz tell me how to make jamun and cakein a simple manner
thank u
shailaja
kwak
April 20, 2011 at 5:45 amauntie, l love your recipe. thanks a lot.
bobbie
March 28, 2011 at 6:46 pmthank you. very good aloo masala. the kids asked for more – always the sign of a winning recipe!
Krish
February 15, 2011 at 6:47 pmHi Manjula,
Just wanted to let you know that I tried this reciepe and it came out great. The only extra thing I added was onions because its a must for me. Though I didnt stuff the masala inside Dosa but had it seperately with Dosa. Also a good combination is to have with Rice and Curd ,Very yummy 🙂
Cheers,
Krish
Elena
January 14, 2011 at 3:52 pmThis is wonderful aloo masala, aunty! Like you say, it is good with any dosa. Thank you!
Kenneth Peters
November 8, 2010 at 7:36 amManjula Ji,
Found you via youtube,ive been learning so much from you for the past 3 months, your recipes have made their way on my dining table, thank you for sharing your talent and recipies. i have learnt a lot from you.
Love and support from Albuquerque, NM.
Tom, Australia
June 19, 2010 at 3:28 amI really enjoy the method of your cooking, My North Indian friend Meena was helping me in fact to trace your site as she was very successful in following your recipe. Me too.. Tom
Aasma
May 5, 2010 at 4:31 pmDear Manjula aunty,
I made the moong dal dosa and this dry aloo to go with it, one word for you” YUM”
Richa
April 25, 2010 at 11:50 pmHi Manjula Aunty,
Thanks so much! i made the vegetable pulao that was on ur site and it came out so wonderful that too on my Husband’s first birthday after our marriage! Thanks so much!
saciji
February 27, 2010 at 10:09 amNamaste Vidhya
Just saw that yours is not too old a poasting. So you have given uponions/garlic – and are finding it difficult.
My dear – India is the cradle of Vaisnava and Jain cooking.
There are Hare Krisna cook books which omit onion and garlic. However, you will generally find that Tamil and Gujerati recipes abound that don’t use onion/garlic. Replace with Hing.
Like baking without eggs. There absolutely wonderous recipes on internet for egless baking – and you can get good advice on many of these from users.
Enjoy your new culinary adventure!! Here in the midst of Budapest I have just made three wonderful chutneys, and am about to do my allo for the dosa filling. I have fermented my batter in a wide-necked thermos. And I think it will taste wonderful!! It’s not the sort of food you can get in restaurants here – as the few Indian restaurants that are here are pretty poor.I do much better!!
Vidhya
February 10, 2010 at 8:45 pmHi Manjulaji,
I love your website! I am getting married soon and even though my fiance doesnt expect me to cook.. I WANT to make delicious healthy food for him. But since we both stopped eating ANYTHING with onion and garlic in, I was having trouble finding good vegetarian recipes. Now you have provided the solution! Yippee.. am excited about cooking for him now 😀 Thanks sooo much!
Mrs. Basha
January 23, 2010 at 6:12 amno video for this..??
Annie
December 31, 2009 at 12:34 pmThank you for this delicious recipe Aunty!
Cindy
September 17, 2009 at 6:18 pmGreat! And it was super easy!
David
September 3, 2009 at 1:51 amthe best ever Indian vegetarian website.
Vanita
August 26, 2009 at 8:39 pmDear Manjulaji,
Can we peel the potato skin, cut into cubes then cook it in the oil (with the cracked cumin, mustard seed etc) instead of boiling it?
Nick
August 25, 2009 at 6:05 pmManjula,
Your recipes are so delicious!!!! Thank you very much.
Bingo Haley
August 22, 2009 at 4:49 amHi Manjula, great stuff! I love Indian and Pakistani food! Learn a lot from your videos! You are getting famous!
Bings
Sangeeta Oberoi
August 17, 2009 at 8:56 amDear Manjula,
Many thanks for so many excellent recipes.
Whenever I watched your YOU TUBE recipes, I didnt only look at your way of cooking, preparing or at the ingredients used but also how nicely you keep your kitchen neat and clean with simple, transparent utensils which is very attractive, to the eyes. Cooking based on your recipes are not only welcomed by hungary stomachs but I think people become greedy all though their stomach is full 🙂
Last but not the least !! – I liked it very much when I read your words ” NEVER MIND IF IT DOESNT TURN OUT THE WAY IT IS SHOWN IN THE RECIPE, BE HAPPY YOU HAVE CREATED A NEW RECIPE !!
Thanks a lot and keep up the good work !!
Kind regards
Sangeeta
Manjula Jain
August 17, 2009 at 9:45 amHi Sangeeta, Thank you
vijitha
August 12, 2009 at 12:21 pmDear Manjula,
Thankyou very much for your recipes. I like to learn lot from you. please continue your service,
Regards,
Vijitha
anand
August 9, 2009 at 12:29 amthis is so simple method to make masaladosa.
anand
BPO Solution
Sumeet
August 6, 2009 at 4:27 pmHi Manjula,
I like your recipes as they are very simple and to the point. Thanks for making these available online.
Regards,
Sumeet
Italfarmer
July 1, 2009 at 4:04 amThanks for sharing those recipes to the people
them a need good food to survive in this time
Ital is the way.
Jah bless you
Deidra
May 12, 2009 at 7:16 pmHello Manjula, I am new as a vegetarian and when watching you cook on your videos, I could almost smell the great aroma coming from your cooking. I had never eaten food from your culture before but it now one of my most favorites and I appreciate you taking the time to share such wonderful recipes with myself and others. May you have much Peace and Blessings, Dee
jack goldman
April 2, 2009 at 12:16 pmThank you for your recipes. You are very kind. May you be happy, healthy, and free from suffering.
Poppy Dey
March 24, 2009 at 6:27 amDear Manjulaji,
Namaskar! Your allo sabji for dosa is good one. I added like South Indians 1 teaspoon of Chana dal and 1tsp. of Dhuli Urad Dal when jeera starts cracking and fry for few seconds till it gives nutty smell. South Indians also use onions but I don’t want to put that as it is not pure vegetarian for many of us.
Thank you for your simple and delicious recipes.
Poppy
divya damodaran
March 15, 2009 at 5:30 pmhello !!!
i would like to know how to make sukhi bhaji made of potato.. i tried making it once but cldnt happen.
if u could please send me the recipe for it i’l be grateful.
many thanx.
divya damodaran
rehana
February 17, 2009 at 7:46 pmDear Manjula,
Do you have a good recipe for PARWAR (it is called pointed gourd or green potato)?
Thank you. Rehana
shaheen
February 13, 2009 at 11:00 amyour dishes are dam tasty specialy ras malai.. i reali appreciate it awsum!!!
thanks
Mini
February 7, 2009 at 12:37 pmHello Manjula aunty
I like your simple style of cooking. The dishes look appetising ! I’m waiting to try a few.
Am excited that I found your website. Have already shared the link with my friends.
Thank you !
Mini
Mrs. Norma D'Mello
February 6, 2009 at 3:45 amDear Manjula,
I have just come across your site and have seen your recipes. Also your video. They all look very appetising and I am just waiting to try them especially the dahi wadas. I’m sure they will come out well.
Thanks and look forward to trying them out soon.
Regards,
Norma
Sushma
January 23, 2009 at 1:24 pmNamaste Manjula ji, I have tried recipes from many websites but your style is very different and you remind me of my mother and her cooking. The Aloo paratha recipe posted by you turned out to be the best paratha I ever ate. Thank you so much for sharing your home style excellent cooking with us and I look forward to see and try many more new recepes in coming days.
God bless you.
zarina
December 15, 2008 at 5:18 pmThanks for the recipe. It was great!
swathi krishna
November 12, 2008 at 1:49 pmManjula ji i tried ur carrot halwa for da 1st time and came out so delicious & my husband loved it..loved ur home style cooking!god bless u!
praja
October 5, 2008 at 7:50 pmmanjulaji
Iam a southIndian.I like your receipies.I made vegetable cutlet.It came well.My husband,son and dauhterinlaw liked verymuch.Thank u for yourspicy potato also.I willtry your other recipes also.Thank you verymuch.I pray for your goodhealth.
LIZA
September 7, 2008 at 8:56 amMRS MANJULA TODAY BY ACCEDANT I SAW YOUR WEP SIT ITA WANDERFUL THANKS FOR YOUR RECIPES AND THE WAY YOU DID IT KEEP ON … YOUR THE BEST
LISA
Pardiga
August 19, 2008 at 2:11 pmWow aunty its a great dish for the mornings. will make every sunday for my too kids.
keep them recipies coming.
Jaya
June 19, 2008 at 4:40 pmI forgot to mention to coarsely mash the potatos with the back of a fork when using for sandwich filling.
Jaya
June 19, 2008 at 4:28 pmANOTHER VARIATION:
You can also use this potato dish to make “Aloo Toast” or “Potato Toast”. Make it like you would any grilled sandwich.
Spread about half inch thick of potato mixture on a slice of bread. Plain white bread works well, but wheat would probably taste fine also.
Cover with another slice of bread and gently pat the bread into the mixture so it “sticks” to the potato and won’t fall about when you flip it during grilling.
Lightly butter each side of the sandwich and grill in a frying pan on medium high heat until golden brown on each side. Press down with the spatula on each side as you cook it.
Serve with your choice of green coriander chutney (hari chutni) or tomato ketchup. Kids also love this sandwich.
This isn’t the most nutritious sandwich, but it’s yummy in a comfort food kind of way. Enjoy!
Monica
January 6, 2009 at 10:24 pmJaya Hi this is Monica,
I tried the reciepe and I also made sandwiches on the grill – they were delicous.. I served green salad on the side and it made a great meal.
Sheldon
May 18, 2008 at 11:18 amI made this last night and just served it as a side dish with my black eyed peas. It was wonderful and I ate the rest as leftovers today. You have a great website and I look forward to trying more of your recipes. The videos are also very helpful. I’m so glad that I found your website!
Thank you for sharing your cooking skills with us!!
Manjula Jain
May 8, 2008 at 8:35 amCilantro is hara dhania in hindi
lakshmi
May 7, 2008 at 11:34 pmNamaste. What is cilantro? what is its equivalent in India?