Cookbook:Potato Curry (Aloo Masala)
(Redirected from Cookbook:Aloo masala)
| Potato Curry (Aloo Masala) | |
|---|---|
 | |
| Category | Side dish recipes |
| Servings | 4-6 |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Indian recipes | Vegan
Potato masala (Tamil: uralai kizhangu masala) is a potato dish often served alongside roti or folded inside a dosa. The dosa and aloo masala combination, widely eaten in South India, is known as masala dosa. Coconut chutney is a common accompaniment.
Ingredients
[edit | edit source]- 1 tablespoon oil
- ½ teaspoon mustard seed
- ½ tablespoon chana dhal (optional)
- 5 curry leaves
- 1 medium onion, chopped thin
- 4-5 split green chillies
- 4 large potatoes, cubed and par-boiled
- 1 pinch of turmeric powder
- ½ teaspoon salt
Procedure
[edit | edit source]- Heat oil.
- Sautée the mustard seed first, then add chana dhal, curry leaves, onion and chillies.
- Fry until the onions begin to change color.
- Add potatoes.
- Sprinkle the turmeric evenly and stir well to mix all the ingredients
- Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed.
- Season with salt to taste.