Aloo Masala
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 people or 1 big bowl
- 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
- 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
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
Recipe by Food Of Interest at https://foodofinterest.com/aloo-masala/
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