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Aloo Masala (South Indian Potato Curry)Adapted from the Wikibooks Cookbook: Potato Curry (Aloo Masala)
SKSouCrunch Kitchen·
What changed:
- new description
- new photo
Details
- Description
- Soft, turmeric-yellow potatoes with mustard seeds, curry leaves and green chillies: the filling for masala dosa, and great with roti or rice. Adapted from “Potato Curry (Aloo Masala)” in the Wikibooks Cookbook (CC BY-SA 4.0). Added the par-boiling step and used 3 chillies instead of 4–5. Photo:
Thamizhpparithi MaariMaddyatpondy, CC BY-SA 4.0, via Wikimedia Commons (“Poori masala - tamilnadu -IMG 20190924 090232”). - Photo
Ingredients
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- Unchanged: 4 large potatoes, peeled and cubed
- Unchanged: 1 tbsp oil
- Unchanged: ½ tsp mustard seeds
- Unchanged: ½ tbsp chana dal(optional)
- Unchanged: 5 curry leaves
- Unchanged: 1 medium onion, thinly sliced
- Unchanged: 3 green chillies, split
- Unchanged: 1 pinch ground turmeric
- Unchanged: ½ tsp salt
Method
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Unchanged step 1:
Peel and cube the potatoes, and slice the onion.
Unchanged step 2:
Boil the potato cubes in salted water until just tender, about 8 minutes, then drain.
Unchanged step 3:
Heat the oil in a pan and fry the mustard seeds until they pop.
Unchanged step 4:
Add the chana dal, curry leaves, onion and chillies and fry until the onion starts to change colour.
Unchanged step 5:
Add the potatoes, sprinkle over the turmeric evenly and stir well.
Unchanged step 6:
Cover and cook over medium heat for about 5 minutes, stirring now and then, until the potatoes are very soft and partly mashed.
Unchanged step 7:
Season with the salt and serve.