Aloo masala is a light gravy to accompany rava idli or chapathis or rotis. Boiled and mashed potatoes are mixed in tangy tomato gravy. Simple ingredients and easy to make. MTR hotel serves rava idlis with aloo masala along with ghee and chutney, a unique combination not found in a lot of eateries. I have already posted Rava Idli recipe and here is the aloo masala recipe to go along with it. Enjoy it for a sumptuous weekend breakfast!
Aloo Masala
Prep time
Cook time
Total time
Potato gravy or aloo masala for rava idli
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Serves: 4 people or 1 big bowl
Ingredients
- 2-3 medium sized potatoes
- 1 chopped/sliced onion
- 2 finely chopped green chillies
- 7-8 curry leaves
- 1" finely chopped ginger
- ½ Tsp mustard seeds
- ½ Tsp jeera/cumin seeds
- A pinch of hing/asafoetida
- ½ Tsp urad dal
- ½ Tsp chana dal
- 1½ Tbsp besan/kadale hittu
- 1 finely chopped tomato
- ½ Tsp haldi/turmeric
- 1 Tbsp oil
- Salt to taste
- 1 Tbsp lemon/lime juice
- ¼ Cup finely chopped coriander leaves
- ½ Cup of water
Method
- Peel, chop and boil potatoes till soft
- In a pan, heat oil. Add mustard, jeera. Let them splutter. Add hing
- Add urad dal, chana dal, curry leaves, green chillies. Fry on low-medium flame till dals turn golden
- Add chopped/sliced onions. Let them turn translucent
- Add finely chopped ginger and saute for a minute
- Add besan and saute till raw smell of besan disappears
- Add turmeric and mix well
- Add chopped tomatoes and saute till they are soft
- Add half a cup of water and salt. Mix well, the gravy starts to thicken
- Add lightly mashed potatoes. Mix well
- Add lemon/lime juice and boil gravy for a couple of more minutes
- Finish with chopped coriander
- Serve hot with rava idlis or chapathis
Notes
Bake potatoes with skin in a pressure cooker for 5-6 whistles and then peel skin, mash and use potatoes
Do not mash the potatoes to a complete paste
Adding besan gives a nice aroma to aloo masala and helps to thicken gravy along with potatoes
Do not mash the potatoes to a complete paste
Adding besan gives a nice aroma to aloo masala and helps to thicken gravy along with potatoes
Stepwise:
Peel, chop and boil potatoes till soft
In a pan, heat oil. Add mustard, jeera. Let them splutter. Add hing
Add urad dal, chana dal, curry leaves, green chillies. Fry on low-medium flame till dals turn golden
Add chopped/sliced onions. Let them turn translucent
Add finely chopped ginger and saute for a minute
Add besan and saute till raw smell of besan disappears
Add turmeric and mix well
Add chopped tomatoes and saute till they are soft
Add half a cup of water and salt. Mix well, the gravy starts to thicken
Add lightly mashed potatoes. Mix well
Add lemon/lime juice and boil gravy for a couple of more minutes
Finish with chopped coriander
Serve hot with rava idlis or chapathis
