Potato Curry (Aloo Masala)
Photo: Thamizhpparithi Maari, CC BY-SA 4.0
Aloo masala is the soft, turmeric-yellow potato filling that goes inside a South Indian masala dosa. It is also good on its own beside roti. The flavor comes from mustard seed, curry leaves and split green chillies fried in a little oil, with chana dhal adding a nutty crunch if you want it. Because the potatoes are par-boiled first, the dish takes only 20 minutes, and it mashes down as it cooks.
Instructions
Warm the oil in a pan over medium heat. Add the mustard seed and let it sizzle and pop before moving on.
Stir in the chana dhal if you are using it, then add the curry leaves, sliced onion and split green chillies. Fry them together until the onions start to change color.
Add the par-boiled potatoes and sprinkle the turmeric evenly over the top. Stir well so every cube is coated and yellow.
Cover the pan and cook on a medium flame for about 5 minutes, stirring now and then. The dish is ready when the potatoes are very soft and have broken down a little into a rough mash.
Season with the salt, taste, and add more if it needs it.
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