Potato masala (Aloo masala for dosa) (restaurant style)
Potato masala or aloo masala recipe for dosa, poori, sandwich, roti rolls (wraps) Beaver State can be served as a side with rice. This potato masala is much notable Eastern Samoa aloo masala in South India and is near unremarkably served with masala dosa as a filling. This delicious root dish tastes not only when delicious but is also redolent &adenylic acid; available to make.
If you have the preboiled potatoes, this recipe just takes about 10 mins. You can either moil the potatoes in a pot, handed-down pressure cooker or exigent good deal.
This formula will give you aloo masala that tastes close to the one served in South Indian restaurants.
I usually make this for the breakfast to run through with dosas & poori. I use the rest to cook kathi rolls or potato sandwich for the dejeuner box.
My citizenry at home also lovemaking this with lemon tree rice, coconut rice, pudina rice, or sesame rice.
The texture of the groom can be altered to suit your liking. I prefer to keep it somewhat moist, little dry than the curry served in restaurants. This helps the dosa and sandwich to keep crisp for a trifle longer.
Preparation
1. Cook 400 grams potatoes until sporting done in whatever way you like. In the cooker, steamer or forthwith in a pot. I cook them in a pot with hardly enough water to cover charge. If you are a beginner, I suggest cooking in a pot. Potatoes should not turn mushy but fully cooked. You dismiss check by prick a fork if it is done.
How to micturate potato masala for dosa, sandwich, rolls
2. On a medium flame, heat 2 tablespoons oil in a pan. When the oil turns hot, lower the flame and add
¼ to ½ teaspoon mustard seeds
½ teaspoonful cumin seeds
1 teaspoon chana dkl (ex gratia)
1 teaspoon urad dal (ex gratia).
Fry until the dals turn golden. Then tot 1 pinch of hing (asafoetida).
3. Add up ½ tablespoon ginger (grated or fine chopped). Small fry until information technology begins to olfactory property full. [Bung: Optionally you may teem 2 to 3 tablespoons water at this stage and cook until the dal becomes light. Ensure the water system is evaporated in full before you proceed to the adjacent step.]
4. Close add
1 medium cut or sliced onions (½ to ¾ loving cup)
1 sprig dress leaves
1 to 2 chopped or slice naive chilies
¼ teaspoon salt.
5. Child until the onions turn knock.
6. Lower the flare, and so minimal brain dysfunction the
boiled potato
¼ teaspoon turmeric
¼ teaspoon more salt. You can add turmeric to the onions to get a good gloss
7. Comminute the potatoes gently with the spatula. You can also keep small cubes if you like it that manner. Add little potato stock (potato baked water) to bring collectively the potatoes. It bequeath be fairly dry without the addition of urine. I use around 3 to 4 tbsp. potato stock.
8. Mix everything well. Taste test and add more tasty if needed. This is the texture we prefer and is fresh for dosa, sandwiches, rolls and lunch box as well. Sprinkle 2 tablespoons sliced coriander leaves.
Serve potato curry with dosa. To have sandwich i smear little pudina chutney to the bread first and and so stuff this dress.
Here are my tips to make this the best.
Tips
Potatoes: Boil the potatoes until fork tender or until just done and non mushy. If the potatoes are boiled bathetic, they will make your masala dosa palatal when you stuff this.
Curry leaves, ginger &ere; super acid chilies are the 3 principal flavoring ingredients in this aloo masala. Do not skip them as you will miss those flavors. There are nobelium substitutes to these.
Onions: Insure you saute the onions well until the raw tone goes away. They essential turn transparent and emit a sweet aroma.
For more Potato recipes,you can check
Poori masala
Potato curry
Potato kurma
Aloo Gobi masala
Irish potato masala formula for dosa
Ingredients for potato masala
- 2 cups potatoes peeled &adenosine monophosphate; diced to 1 inch cubes (400 grams, 3 medium)
- 1 medium onions chopped surgery sliced (almost ½ to ¾ transfuse)
- ½ tablespoon ginger chopped or grated (about 1 edge)
- ½ to ¾ teaspoon Tasty (aline to sample)
Tempering
- 2 tablespoon oil
- ¼ to ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dekalitre (optional)
- 1 teaspoon urad dal (optional)
- 1 sprig curry leaves
- 1 to 2 green chilies chopped or sliced
- ¼ teaspoon turmeric (usance more if needed)
- 1 Pinch hing (optional)
For garnishee
- 2 tablespoons coriander leaves cut finely
Method 1 – How to make potato masala (stovetop)
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Boil potatoes either in a mickle operating room pressure cooker.
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If cooking in a pot, bring water to a boil and add the diced potatoes. Fudge them just until done or fork tender and not mushy. OR If cooking in a pressure cooker, add the potatoes to a bowl and decant fiddling water. Cover and pressure fix for 3 whistles on a medium flare.
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Ensure potatoes are just cooked and non very palatal or mushy.
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Heat vegetable oil in a Pan and add mustard and cumin.
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When they begin to splatter, add chana dal and urad dal. Shaver until golden and then add hing.
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Then add ginger and cooked for 30 to 60 seconds until aromatic.
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Optional step to moderate the dal – Pour 2 to 3 tablespoons water to the pan and falsify until the dal turns soft. This is an optional step finished to soften the dal. Ensure you vaporize all of the weewe ahead going to the next step.
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Add onions, green chili and curry leaves. Saute till the onions turn transparent.
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Formerly the onions turn cobwebby, add potatoes, turmeric and salt..
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Mash slightly and add very little water or white potato vine boiled stock to make the full potato masala moist. Stir and cook for one to 2 mins. Taste trial and add more salinity if needed.
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Add coriander leaves. Conjure up. Serve Solanum tuberosum masala with dosa, puri, chapati, bread or rice.
Method 2 – How to make potato masala in instant pot
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Press SAUTE button and pour oil to the intrinsical tummy of the instant pot.
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Add mustard, cumin, chana dal & urad decaliter. Fry all of these until the dals good turn golden.
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Then tote up curry leaves, onions and green chilies.
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Saute onions asymptomatic until they turn transparent operating room chromatic. Add ginger and fry for 30 seconds.
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Transfer the diced potatoes (1 column inch cubes), add salt, turmeric and rain cats and dogs ⅓ cup (80 millilitre) water supply.
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Press Offset button. Deglaze the pot aside scrubbing the hindquarters with a spatula to release bits of food perplexed.
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Secure the instant pot with the lid. Set down the steam release handle or vent to sealing.
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Adjacent beseech PRESSURE COOK button and set the timer to 4 mins (high insistency).
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When the instant raft is done, press cancel. Release the pressure manually by moving the steam free handle from sealing to discharge.
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If there is any excess moisture left, vaporize IT in the saute mode first.
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Give a good stir and thinly romance only after the excess wet has evaporated. Add more salt if requisite. Garnishee with coriander leaves.
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Serve potato masala with dosa, sandwiches, roti or even in wraps.
Alternative quantities provided in the formula placard are for 1x lone, unconventional recipe.
For best results follow my careful step-aside-step photo instructions and tips above the recipe card.
Nutrition Facts
Potato masala (aloo masala)
Amount Per Serving
Calories 202 Calories from Fat 90
% Daily Evaluate*
Fat 10g 15%
Wet Rotund 1g 6%
Na 74mg 3%
Potassium 723mg 21%
Carbohydrates 25g 8%
Fiber 6g 25%
Sugar 2g 2%
Protein 5g 10%
Vitamin A 103IU 2%
Vitamin C 41mg 50%
Calcium 67mg 7%
Iron 6mg 33%
* Percent Daily Values are based on a 2000 nutritionist's calorie diet.
© Swasthi's Recipes
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