Potato Masala (Potato filling for Masala Dosa) or Batata Bhaji recipe, is an Indian side dish curry made with yellow potatoes, sautéed onions, and a tasty blend of spices for dosa on a stovetop pot or Instant Pot. This Aloo Masala is served mostly with savory South Indian – style dosas (fermented lentil and rice crêpes) along with coconut chutney and sweet-sour sambar.
This Potato masala is also known as aloogadde palya (ಆಲೂಗಡ್ಡೆ ಪಲ್ಯ) in Karnataka and Potato or Batata Bhaji in Maharashtra.
Whenever I sit down calmly & recollect all my childhood days, SUNDAY was undoubtedly one of the most peaceful days of the week, when we did not wake up to the routine. I did not have to run around to get ready for school, I did not have to see my father getting ready for his work.
This peaceful Sunday morning was even more special because 99% of the time, we had Dosa as our breakfast. So everyone in the family got to eat their hot and crispy Masala Dosa with Alugadde palya, inside. Often served with a different variety of Coconut chutney. Check out my other 20+ Chutney recipes.
Jump to:
- What is Aloo (Potato) Masala?
- Potato Masala Ingredients
- How to Make Potato Masala for Dosa
- How to Make Potato Masala in Instant Pot
- Serving Suggestions
- Tips to make the Best Potato Masala
- Variations
- Storage Suggestions
- Frequently Asked Questions
- More Indian Potato Recipes
- More Breakfast Recipes
- Potato Masala Recipe - Stovetop & Instant Pot
What is Aloo (Potato) Masala?
Aloo, which means Potato, and Masala, which means Spiced or Spices. It’s a delicious South Indian potato curry to serve with dosa, poori, roti, or naan. This aloo masala filling can also be used for sandwiches, parathas, wraps, puff pastries, or packed in as a side dish for lunchbox along with coconut rice, carrot rice, mint rice.
In the traditional method, the potatoes are boiled separately, peeled, diced, and mixed with tempering made with onion and spices, which is time-consuming.
But making this dish in an Instant pot is a breeze as there is no need to boil potatoes separately. Today I am sharing both stovetop and Instant Pot versions of making this easy Potato Masala recipe.
Potato Masala Ingredients
- Potato: I used Yukon gold potatoes. You can also use red potatoes or the Russet variety.
- Mustard seeds: Mustard seeds are an essential ingredient in Indian tempering, giving a nice nutty flavor.
- Lentils/Dals: In the traditional potato recipe, both split urad dal and chana dal are used. They give a nice crunch to the dish. You may skip them if you don't have them.
- Green chilies: I used Thai green chilies. You may also use either Indian chilies, Serrano pepper, or Jalapeno.
- Curry leaves: I highly recommend adding these to get the authentic taste.
- Ginger: I have minced fresh ginger. You may also use ginger paste.
- Onion: I have used red onions, which are thinly sliced lengthwise. You may also use yellow onions. More the better it gives to the dish.
- Turmeric: I always use organic turmeric, for its medicinal properties and to get the beautiful yellow color to the dish.
- Lime Juice: Use fresh lime/lemon juice for a nice flavor.
- Coriander leaves: for garnish
How to Make Potato Masala for Dosa
Firstly, boil the potatoes in a stovetop pressure cooker for 3-4 whistles with little water on medium heat and let the pressure release naturally. You can also boil potatoes in the Instant Pot. Or you can also cook them in a large pot until just tender, about 15 minutes, drain, and set aside.
Once cooled, peel, dice, and roughly mash it. Don't mash it completely.
Heat the Kadai, and add oil. Once it's hot, add mustard seeds, cumin, urad dal, and chana dal. Saute it till the dals become light brown.
Then add green chilies, curry leaves, ginger, and asafetida and saute it for a few seconds.
Add sliced onion, turmeric powder, and salt and saute it for 2-3 minutes or until the onions turn light brown.
Then add boiled & mashed potato, mix it well, close the lid, and cook for 2 minutes. Turn off the flame.
Lastly, add coriander leaves, squeeze lemon juice, and, mix it well. Aloo Masala filling for the Dosa recipe is ready to serve.
How to Make Potato Masala in Instant Pot
Firstly Peel and dice the potatoes into ¾ -1 inch cubes. I used Yukon gold potatoes, about 400 grams.
Press SAUTE on Instant Pot. Add oil. Once hot, add mustard seeds, cumin, urad dal, and chana dal, and saute until the dals become light brown.
Then add green chilies, curry leaves, ginger, and asafetida and saute it for 30 secs.
Now add onion, turmeric powder, and salt and saute it for 2-3 minutes or till onions turn light brown.
Add diced potatoes along with ⅓ cup of water. Deglaze the pot, i.e., Make sure to scrap any spice if sticking to the pot to avoid a BURN alert.
Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 4 minutes.
When the instant pot beeps, Do a QUICK RELEASE (QR).
Remove the lid away from you, sprinkle coriander leaves and squeeze some lemon juice, and Mix well.
You can also roughly mash using a potato masher according to your preference.
Potato (Aloo) Masala curry is ready, serve hot with dosa, poori, chapatis, & parathas.
Serving Suggestions
Karnataka Style Potato Palya is mainly used as an accompaniment with Masala Dosa.
You can also serve it as a side dish with poori, chapati, or naan. Other side dishes that go well are paneer jalfrezi, veg kurma, or chana masala.
When I have some leftovers, I use them to stuff in puff pastries, sandwiches, parathas, wraps, or even aloo bonda.
Tips to make the Best Potato Masala
- Choose the right potatoes: Idaho potatoes, Yukon gold potatoes, and Russet potatoes are the best potatoes for making potato masala.
- Tempering with the spices: Make sure to include tempering ingredients like mustard seeds, cumin, urad dal, chana dal, curry leaves, green chilies, and ginger to get the restaurant-style flavor of the dish.
- Make it creamy: Adding little milk at the end adds creaminess and richness to the dish.
Variations
- Add vegetables: You can add other vegetables to the potato masala to make it more nutritious and flavorful. Some popular choices include peas, carrots, cauliflower, and bell peppers.
- Make it spicy: Add extra green chilies to make it extra spicy.
- Add protein: You can add a protein like crumbled or shredded paneer (Indian cottage cheese) or tofu to the dish.
- Add nuts: You can add roasted peanuts or cashews to add crunch and nutty flavor to the aloo masala.
Storage Suggestions
- Store: You can keep the potato masala in an airtight container in the refrigerator for up to 3 days.
- Freeze: I do not recommend freezing this dish. Potato Masala loses its texture, i.e., it can become mushy when they are frozen and thawed.
- Reheat: You can reheat the leftovers in the microwave or on a stovetop pot on medium flame until they are warm throughout.
Frequently Asked Questions
Yukon Gold work best. You may also use yellow potatoes, red potatoes, or russet.
Yes. You can make potato masala without onions. Just adjust seasonings to taste.
Yes, this potato masala recipe is vegan.
More Indian Potato Recipes
- Potato Sagu (Bombay Sagu)
- Aloo Methi
- Potato Peas Curry
- Potato Biryani
- Aloo Gobi (Potato Cauliflower Curry)
- Potato Sandwich
- Aloo Beans
More Breakfast Recipes
- Restaurant Style Upma
- Mandakki Usli
- Poha
- Pongal
- Bread Upma
- Sabudana Khichdi
- Vegetable Paniyaram
- Veg Mayonnaise Sandwich
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Potato Masala Recipe - Stovetop & Instant Pot
Ingredients
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- 1 teaspoon split urad dal optional
- 1 teaspoon chana dal (bengal gram) optional
- 2 green chilies finely chopped
- 1 stalk curry leaves
- 1 inch ginger minced
- a pinch asafoetida (hing) optional
- 1 large onion sliced thinly lengthwise (about 1 cup)
- ¼ teaspoon turmeric powder
- 3 medium yukon gold potato about 400 grams
- salt to taste
- juice of half lime
- 2 tablespoon fresh coriander leaves
Instructions
Stovetop Method:
- Firstly, boil the potatoes in a stovetop pressure cooker for 3-4 whistles with little water on medium heat and let the pressure release naturally. You can also boil potatoes in the Instant Pot. Or you can also cook them in a large pot until just tender, about 15 minutes, drain, and set aside.
- Once it is cooled, peel, dice and then roughly mash it. Don't mash it completely.
- Heat the Kadai, add oil, once it's hot add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.
- Then add green chilies, curry leaves, ginger, and asafetida and saute it for a few seconds.
- Now add onion, turmeric powder, salt and saute it for 2-3 minutes or till onions turn light brown.
- Then add boiled & mashed potato and mix it well, close the lid, and cook for 2 minutes. Turn off the flame.
- Lastly, add coriander leaves, squeeze lemon juice and, mix it well. Potato/Aloo Masala filling for Dosa recipe is ready to serve.
Instant Pot Method:
- Firstly Peel and dice the potatoes into ¾ -1 inch cubes. I used Yukun gold potatoes about 400 grams.
- Press SAUTE on Instant Pot. Add oil, Once hot, add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.
- Then add green chilies, curry leaves, ginger, asafetida and saute it for 30 secs.
- Now add onion, turmeric powder, salt and saute it for 2-3 minutes or till onions turn light brown.
- Add diced potatoes and along with ⅓ cup of water. Deglaze the pot i.e., Make sure to scrap any spice if sticking to the pot to avoid BURN alert.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.
- When the instant pot beeps, Do a QUICK RELEASE (QR).
- Remove lid away from you, sprinkle coriander leaves and lemon juice, Mix well.
- You can also roughly mash using potato masher according to your preference.
- Potato (Aloo) Masala curry is ready, serve with hot with Dosa, Poori, chapatis, & parathas.
Notes
Tips to make the Best Potato Masala
- Choose the right potatoes: Idaho potatoes, Yukon gold potatoes, and Russet potatoes are the best potatoes for making potato masala.
- Tempering with the spices: Make sure to include tempering ingredients like mustard seeds, cumin, urad dal, chana dal, curry leaves, green chilies, and ginger to get the restaurant-style flavor of the dish.
- Make it creamy: Adding little milk at the end adds creaminess and richness to the dish.
Variations
- Add vegetables: You can add other vegetables to the potato masala to make it more nutritious and flavorful. Some popular choices include peas, carrots, cauliflower, and bell peppers.
- Make it spicy: Add extra green chilies to make it extra spicy.
- Add protein: You can add a protein like crumbled or shredded paneer (Indian cottage cheese) or tofu to the dish.
- Add nuts: You can add roasted peanuts or cashews to add crunch and nutty flavor to the aloo masala.
Nutrition
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Anonymous says
Super yummy
bhavana says
Thank you
Anonymous says
Tried it today came out awesome
bhavana says
thank you
drishti says
came out nice!
bhavana says
thank you
Anonymous says
Easy and tasty! Thanks
bhavana says
Thank you 🙂
Anony-Mouse says
I made this today. It was excellent. I’ve had masala dosas at a restaurant and homemade by a friend of mine, and I have wanted to try my hand at them for a while. This is the filling I made, and I just bought some store-bought dosa batter (priyems brand).
I did make a few adjustments. First of all, I forgot to get ginger, so I just left it out. My friend who made this for me before, I don’t think he used fresh ginger (I watched him). I also did not add any green chilis because, again my friend did not and the ones I’ve had at restaurants were not spicy. Lastly I didn’t do the lime juice or cilantro because again the versions I had before didn’t have these and I was craving the flavor I had before. So that’s really all I did differently and it was still fantastic.
I watched some videos on how to make the dosas and it wasn’t hard (using pre-made batter of course). I found that one serving of this recipe was enough for 2 dosas, although they weren’t the giant dosas you get at restaurants. I made them in a 10.5” nonstick pan so that’s about how big they were. They were about a quarter cup of batter each, 65-70g. It’s the kind of vegetarian meal that does not make you wish you had meat. Very satisfying. In my haste I didn’t buy any sambar or chutney or anything to accompany the dosas so I literally just put some lemon juice and water into some yogurt and mixed it up for one dipping sauce, and then also believe it or not I had it with some leftover homemade Mexican-style salsa and it was fantastic. I mean all the ingredients in the salsa are common ingredients in Indian food too!
Anyway this is getting long so I just wanted to finish by saying thank you for this recipe, it’s going to be a staple for me from now on.
Bhavana Patil says
Hi Thank you for your wonderful comment. I am so glad you liked the potato Masala.