Potato Masala For Dosa (Aloo Masala)

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 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 tamarind sambar.

This Potato masala is also known as aloogadde palya (ಆಲೂಗಡ್ಡೆ  ಪಲ್ಯ) in Karnataka and Batata or Potato Bhaji in Maharashtra.

Whenever I sit down calmly & recollect all my childhood days, SUNDAY was undoubtedly one of the most peaceful days in the week, where we did not wake to the regular 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. Everyone in the family got to eat their hot and crispy Masala Dosa with Alugadde palya, inside. It is often served with a different variety of Coconut chutney, Check out my other 20+ Chutney recipes.

What is Aloo (Potato) Masala?

Aloo, which means potato, and masala, which means spiced or spices. It’s a delicious 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, first, 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. Shared below both stovetop and Instant Pot versions of making this easy Potato Masala recipe.

Ingredients

• Potato: I have used Yukon gold potatoes. You can also use red potatoes or Russet variety.
• Mustard seeds: Mustard seeds are an essential ingredient in Indian tempering, gives a nice nutty flavor.
• Lentils/Dals: In the traditional potato recipe both split urad dal and chana dal used. They give a nice crunch to the dish. You may skip 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 as well as to get the beautiful yellow color to the dish.
• Lime Juice: Use fresh lime 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 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, 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.

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.

How to Make Potato Masala in Instant Pot

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.

Furthermore, Close the lid on the pot, and turn pressure valve to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 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 a potato masher according to your preference.

Potato (Aloo) Masala curry is ready, serve with hot with Dosa, Poori, chapatis, & parathas.

Serving Suggestions

Karnataka Style Potato Palya is mainly used as an accompaniment with Masala Dosa. It can be also be served with poori, chapati, or naan. When I have some leftover I use it as a stuffing for puff pastries, sandwiches, parathas, or even potato bonda.

FAQs

More Indian Potato Recipes

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• Potato Biryani
• Aloo Gobi (Potato Cauliflower curry)
• Potato Sandwich

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