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Potato Masala 1 served with Dosa

Potato Masala for Dosa - So Easy to Make

Boil, peel and coarsely mash potatoes to a chunky texture. Make Tadka with mustard seeds, cumin seeds, Urad Dal, Asoefetida, turmeric, dried red chillies, green chillies, curry leaves and ginger. Add sliced onions and saute till transparent. Top with potatoes and tomatoes (optional), add emaining seasonings, splash with a little water, cover and simmer 8-10 min. Garnish with fresh coriander and serve, steaming hot, with Dosa, Chapati, Paratha, etc. Enjoy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Indian
Servings 4 people
Calories 140 kcal

Equipment

  • Pressure cooker or microwave oven for cooking potatoes; if not available, this can be done in a saucepan on the stove-top, but will take longer. See Recipe Notes for details.
  • large skillet with a lid, non-stick preferred

Ingredients
  

  • 2 cups Potatoes: cooked (boiled/microwaved) with skin on - peeled - smashed gently to a chunky-texture Pack loosely to measure quantity; I like using russet potatoes - they're a bit dry and non-sticky; other potatoes can become a bit sticky when cooked, but that's OK for this recipe.
  • 1 1/2 cups Onion: sliced lengthwise White/yellow preferred: I avoid red onions because it darkens the color of the finished dish; cut onion in half lengthwise (root-to-shoot), then slice lengthwise, not too thin (pack loosely to measure quantity)
  • 1 tsp Fresh Ginger: finely chopped, grated or pounded in mortar and pestle if not available, use 1/4 tsp ginger powder
  • 1/2 whole Fresh Green chilli (medium hot, like Serrano): quartered lengthwise, or cut into 4-5 round pieces adjust, as per spiciness preferred; de-seed if you like
  • 1/4 cup Green onions (optional ): white and light green bottoms if not available, OK to omit
  • 2-3 tbsp Green bell peppers (optional): diced finely if not available, OK to omit
  • 1 stem Fresh Curry leaves: 1 stick (8-10 leaves) if fresh is not available, use dried leaves; if not available, OK to omit; however, the final dish will lack its distinctive flavor
  • 1/2 cup Tomatoes (optional): medium dice about 1 medium Roma tomato; any variety of tomato is OK
  • 1 tsp Coriander powder
  • 1 tsp Salt: divide into 2 equal portions adjust as per taste preference

Tadka

  • 4 tsp Oil I prefer peanut oil, but any mild-flavored edible oil of your choice is OK; I do NOT recommend using extra-virgin olive oil for Tadka
  • 1/4 tsp Mustard seeds (black) also called Sarso/Rai (Hindi, Punjabi), Mohri (Marathi); Kadugu (Tamil, Malayalam); Sasive (Kannada); Avalu (Telugu); I prefer using small black mustard seeds, the bigger variety is OK too; black mustard seeds are preferred over yellow seeds for making Tadka
  • 1/4 tsp Cumin seeds
  • 2 tsp Urad Dal - white, skinless also called split Black Gram (skinless), Matpe Dal, Ulundu paruppu; if not available, it's OK to use split red lentils instead
  • 2 tsp Channa Dal (optional) also called split Bengal Gram (skinless); OK to omit if not available
  • 1/2 tsp Turmeric also called Haldi (Hindi)
  • 1/16 tsp Asoefetida (Hing) - powder if using chunky rock-style Hing, crush finely in mortar and pestle and use sparingly (even less than 1/16 tsp); OK to omit if not available, but your dish will lack its distinct flavor
  • 1-2 whole Dried red chili (optional) any variety of dried red chilli pepper is OK, but be aware that some are spicier than others; if not available, OK to omit and adjust spiciness by adding more fresh green chilli (hot pepper)

Garnish

  • 1/4 cup Fresh coriander leaves (Cilantro) - chopped OK to use tender stems as well, finely chopped
  • 2 tsp Lime/lemon juice - freshly squeezed preferred if not available, bottled juice is OK

Instructions
 

  • Set the potatoes to cook in the microwave : thoroughly wash the potatoes to remove dirt, make an 'X' cut on both sides of each potato, and place in the microwave on a paper towel or a microwave-safe glass/ceramic plate (or bowl).
    Cook on high for 2 min, then on low-medium power (30-40% power) for 6-8 min. Check by piercing with a fork to see if potatoes are cooked. If not fully cooked, continue cooking on low-medium power for 2-3 min longer.
    microwave-cooked potatoes
  • While potatoes are cooking , prep the remaining ingredients.
    Slice the onions lengthwise: trim the root end, then cut in half from the root to the shoot end. Then slice lengthwise, not too thin - about 1/8 inch thickness. Grate the ginger, cut the green chillies, dice the tomatoes, wash and towel-dry the curry leaves, etc.
    Cool the cooked potatoes for a few min, then peel and gently smash to a chunky texture.
  • Make Tadka: Heat oil in a large frying pan/wok, on med-high for about a min. Keep the lid handy and add 2-3 mustard seeds to check if the oil is hot enough.
    If the seeds sizzle and pop immediately, the oil is ready - if not, heat oil for another 30 seconds or so, then add the remaining mustard seeds and cover immediately (to catch splatter as the seeds pop) and turn heat off.
    Tadka-Potato Masal 1
  • After seeds are done popping (about 20-30 seconds), turn heat on again.
    Add cumin seeds, Asoefetida, Urad and Channa Dal (or use Red lentils). Fry until Dal just starts turning golden brown - about 1 min on medium heat.
    Note: the Dal burns (blackens) very quickly after turning brown - so be alert and keep the next ingredients ready and handy to add quickly.
    cover to catch Tadka splatter
  • Add dried red chillies, if using: remove the stem, break chilli into large pieces then tap and shake a bit to remove and discard most of the seeds. Fry for only 10-15 seconds - the dried red chillies burn very quickly!
    The Tadka is now ready.
    tadka for Potato Masala -browned dal
  • Add sliced onions, green chilli, ginger and curry leaves (tear the leaves a little to release flavor).
    Potato Masala 1- onions, ginger, cillies
  • Sauté for 3-4 min on med-hi heat until onions start becoming translucent - do NOT brown the onions.
    sauteing onions for Potato Masala 1
  • Decrease heat to low-medium; splash 2-3 tbsp water all over, stir, cover and cook on low-medium heat for 3-4 min.
  • Add coriander powder, turmeric, tomatoes (if using), one portion of salt (about 1/2 tsp) and stir gently to mix.
  • Spread the chunky, slightly mashed potatoes on top of the onions - sprinkle the remaining portion of salt over the potatoes.
    Splash 3-4 tbsp water all over the top of the potatoes; Do NOT stir! Cover and simmer on low-medium heat for 8-10 min.
    Meanwhile, prepare the garnish: trim, wash and chop the fresh coriander leaves (cilantro).
  • Stir gently to mix. Cover and simmer for 5-7 min.
  • Just before serving, sprinkle lime/lemon juice all over. garnish with cilantro and serve hot with Dosa.
    Note: You can make this dish up to 2-3 hours in advance. Reheat thoroughly before serving - splash 2-3 tbsp water, cover and heat for 8-10 min.
    Potato Masala 1 ready to serve
  • Enjoy!
    Potato Masala 1 served with Dosa

Notes

Potato Masala without onions
To make this Potato Masala without onions, try one of the following ideas:
  • Use more potatoes instead:
    • Replace the onions with about 1 cup of cooked and slightly smashed potatoes (i.e., 3 cups cooked potatoes total)
    • Skip the steps for adding and cooking the onions: after making the Tadka, add tomatoes directly. Continue further according to the directions provided.
    • Adjust salt as needed.
 
  • Use baby Bok Choy instead:
    • Select very tender, "tiny" Bok Choy :
      • Wash thoroughly, and cut off the green tops: save for another use (such as soups, or add to other veggie dishes for a splash of bright green)
      • Separate and thoroughly wash the pale green, fleshy base of the leaf stalks.
    • Slice the fleshy leaf-stalks lengthwise, as you would slice an onion.
    • Add the sliced Bok Choy instead of onions and continue as described in the Recipe directions.
 
Storing Leftovers:
  • In refrigerator:
    • Use within 1-2 days
    • Reheat thoroughly before serving
  • In freezer:
    • Good for 4-6 weeks, possibly longer
    • Store in well-sealed storage containers
    • Reheat thoroughly before serving
      • unless well heated through, the potato texture will not be restored and it will not taste good.
To Thaw and reheat Potato Masala:
Set frozen Potato Masala on the counter, at room temperature, for about half an hour, to soften a little.
  • Transfer to a microwave-safe glass/ceramic bowl. I do NOT recommend using a plastic bowl. Sprinkle a little water all over the top surface.
  • Cover and place in the microwave: heat on defrost power (power level 3, i.e., 30%) for 5-8 min, until heated through and steaming hot.
 
To make ahead
If you wish, you can make this dish in advance: a few hours early on the same day is best, but it is OK up to 24 hours ahead.
  • Prepare the Potato Masala as given in the directions, but do NOT add garnish until you are ready to serve.
  • Store and reheat as described above (for Leftovers)
 
 

Nutrition

Calories: 140kcalCarbohydrates: 23gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 595mgPotassium: 528mgFiber: 4gSugar: 4gVitamin A: 491IUVitamin C: 29mgCalcium: 43mgIron: 2mg
Keyword Chana Dal, curry leaves, dried red chilli, Fresh coriander, fresh ginger, fresh green chilli, Potato Masala, Potatoes, Sliced onions, tadka, Urad Dal
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