Potato Masala is a classic and easy-to-make Indian side dish with onions and potatoes as main ingredients, and served with masala dosa and poori.
Aloo bhaji also tastes good with any flatbreads, neer dosa, and crispy dosas.
Aloo masala
Potato Masala, also known as aloo masala, alugadde palya, dosa aloo, batata bhaji, aloo bhaji, is a popular Indian spiced onion potato curry served for breakfast, brunch, or snack with masala dosa, crispy dosa, puri, or chapati. All the restaurants use it as a filling for masala dosa, a side dish for poori. Masala dosa gets its name from the aloo masala that is served inside, without which it becomes plain dosa or sada dosa.
This yellow potato curry is also popularly known as dosa masala and used in restaurants to make other varieties like rava masala dosa, mysore masala dosa, ragi masala dosa, pudi masala dosa, etc.
Today's onion potato bhaji is a recipe passed on from my grandmother to my mother. All the ingredients are the same. The amount of onions is only slightly more than that of potatoes, which enhances the dish's taste with the caramelized onions.
Ingredients
Potatoes: Aloo, peeled and cubed. Ruseet works the best.
Onions: The sweetness and depth of flavor come from browning them.
Green chilies: Heat.
Ginger: chopped or crushed for warmth.
Curry leaves: Add a unique, traditional aroma.
Turmeric: Signature color.
Coriander leaves: Adds freshness.
Garlic cloves: Crushed, enhances the flavor.
For tempering: Mustard seeds and urad dal.
Fat: Oil, ghee, or a combination of both.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Heat oil and ghee in a pan.
- Add mustard seeds. When it splutters, add urad dal and saute until golden.
- Add curry leaves, garlic cloves, and turmeric powder, then sauté until the garlic turns aromatic.
- Now add onions, green chilies, ginger, salt, and mix.
- Add the cubed potatoes. Mix everything well, cover, and simmer for 12-16 minutes or until the onions are caramelized and the potatoes are tender.
- To avoid burning from the bottom, saute it every 3-4 minutes.
- Now add the coriander leaves and mix everything well.
- Serve as a filling for masala dosa, a side dish for poori, chapati, and enjoy.
Tips
- You don't have to boil potatoes separately for this recipe. Cut them into small cubes. Add it along with onions, mix, cover, and simmer. The combination of caramelized onions and soft potatoes enhances the flavor of your aloo bhaji.
- Cook the onion aloo bhaji on a low to medium flame.
- Adjust green chilies to desired spiciness.
- Caramelizing an onion is different from burning, which happens when it is done on a high flame.
- For restaurant-style variations, add cashews along with garlic, green peas, and capsicum with potatoes.
How to serve aloo masala?
- Potato bhaji is best when served as a filling for a masala dosa along with classic chutney and sambar for a complete South Indian flavor.
- Serve hot, fluffy poori with batata bhaji for a complete breakfast combo.
- Use as a side dish for chapati, plain parathas.
- Also, best when served with crispy plain dosas, Mangalorean neer dosa, and 2-ingredient urad dal rice dosa.
More dosa recipes
Recipe card
Potato Masala for Masala Dosa, Poori | Aloo Bhaji
Equipment
Ingredients
- 2 teaspoon Oil
- 2 teaspoon Ghee or use oil for a vegan version
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1 Sprig Curry leaves
- 1 Garlic bulb 8 - 10 cloves, crushed
- ½ teaspoon Turmeric powder
- 3 Onions large, chopped
- 1 inch Ginger chopped
- 2 -3 Green chilies
- 2 Potatoes cubed
- Salt to taste
- 2 tablespoon Coriander leaves.
Instructions
- Heat oil and ghee in a pan.2 teaspoon Oil, 2 teaspoon Ghee
- Add mustard seeds. When it splutters, add urad dal and saute until golden.1 teaspoon Mustard seeds, 1 teaspoon Urad dal
- Add curry leaves, garlic cloves, turmeric powder, and saute until garlic turns aromatic.1 Sprig Curry leaves, 1 Garlic bulb, ½ teaspoon Turmeric powder
- Now add onions, green chilies, ginger, salt, and mix.3 Onions, 1 inch Ginger, 2 -3 Green chilies, Salt
- Add the cubed potatoes. Mix everything well, cover, and simmer for 12 - 16 minutes or until the onions are caramelized and potatoes have turned soft.2 Potatoes
- To avoid burning from the bottom, saute it every 3-4 minutes.
- Now add the coriander leaves and mix everything well.2 tablespoon Coriander leaves.
- Serve as a filling for masala dosa, a side dish for poori, chapati, and enjoy.
Video
Notes
- You don't have to boil potatoes separately for this recipe. Cut them into small cubes. Add it along with onions, mix, cover, and simmer. The combination of caramelized onions and soft potatoes enhances the flavor of your aloo bhaji.
- Cook the onion aloo bhaji on a low to medium flame.
- Adjust green chilies to desired spiciness.
- Caramelizing an onion is different from burning, which happens when it is done on a high flame.
- For restaurant-style variations, add cashews along with garlic, green peas, and capsicum with potatoes.
Nutrition
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