Today we are going to make a vegetable that can be eaten with your meals. We are making spiced potato masala, which you can eat with pooris and parathas. And you can also make masala dosa by stuffing them in the middle of the dosa. It tastes great when eaten with dosa and puri.
What are the health benefits of Aloo Masala?
Aloo masala is a popular Indian dish made with potatoes and spices. It can provide some potential health benefits, as it is a good source of a variety of nutrients.
Potatoes, which are the main ingredient in aloo masala, are a good source of energy and provide a variety of nutrients, including vitamins, minerals, and antioxidants. They are also a good source of fiber, which can help to support healthy digestion.
The spices that are used in aloo masalas, such as cumin, coriander, and garam masala, may have potential health benefits, including anti-inflammatory and antioxidant effects.
It is important to keep in mind that aloo masala is still a treat and should be enjoyed in moderation as part of a balanced diet. It may be high in calories and fat, depending on the ingredients and cooking method used, so it is important to pay attention to portion sizes and choose healthier ingredients when possible.
Main Ingredients
- Potato – 2 large
- Onion – 1 medium
- Ginger – 1 tsp finely chopped
- Chana dal – 2 small spoons
- Green chili – 4-5 finely chopped
- Cumin – 1/4 tsp
- Mustard seeds – 1/4 tsp
- Asafoetida – 3/4 tsp
- Turmeric – 1/2 small spoon
- Oil – 1 big spoon
- Salt – as per taste
Optional Ingredients
- Curry leaves – 6-7 leaves
- Whole red chili – 2-3
- Cashew – 1/4 cup broken into small pieces
How to make aloo masala
First, boil the potatoes and peel them, then either break them with your hands or cut them into medium-sized pieces with a knife. Onion added to this vegetable tastes very good, but if you do not eat onion, then do not add it. Cut the onion into pieces. Finely chop ginger and green chilies as well.
Now heat some oil in a pan and fry the cashew nuts first. Take out the cashews when they turn golden brown.
Now put whole red chilies in the remaining oil and fry for 8–10 seconds. When the chilies are roasted, put mustard and cumin seeds in them. When the mustard seeds crackle and the cumin seeds get roasted, then add gram dal to it. Fry it for 1 minute more.
When the lentils are roasted, put chopped onions in them. Now put finely chopped ginger and green chilies in it. And if you want to add curry leaves, then add them now. Now fry all the onions well for 1 minute. Fry the onion just until it becomes transparent, do not brown the onion. Now add salt and turmeric to it.
Now boil it and put chopped potatoes in it. Mix it well, and then add some water (4-5 small spoons) to it and mix it well again. At this time, you can also taste the salt, if you feel it is too little, add more. Mix well and fry for 1-2 minutes. If you want, you can put finely chopped coriander leaves in it. We made this potato for dosa, so we skipped the coriander leaves, but you can add them if you like.
Take your masala potato; it is ready. Now eat it hot with anything of your choice.
Best To Eat with
Although you can eat it with chapati or paratha, it tastes best with puri and dosa. Fill it in between dosas whenever you make them and enjoy them. Now make it and share your experience with us. If you have any inquiries, please leave a comment below.
Points to remember:
- Adding curry leaves and coriander leaves or not depends on your choice.
- With masala made from 2 large potatoes, you can make 6 masala dosas.
Aloo Masala Recipe
Today, we will prepare a vegetable that can accompany your meals. You can eat this spiced potato masala with parathas and pooris. We are making it. Additionally, masala dosa can be made by stuffing them in the center of the dosa. It’s delicious served with dosa and puri.
- Total Time: 35 mins
Ingredients
Main Ingredients
- Potato – 2 large
- Onion – 1 medium
- Ginger – 1 tsp finely chopped
- Chana dal – 2 small spoons
- Green chili – 4-5 finely chopped
- Cumin – 1/4 tsp
- Mustard seeds – 1/4 tsp
- Asafoetida – 3/4 tsp
- Turmeric – 1/2 small spoon
- Oil – 1 big spoon
- Salt – as per taste
Optional Ingredients
- Curry leaves – 6-7 leaves
- Whole red chili – 2-3
- Cashew – 1/4 cup broken into small pieces
Instructions
- First, boil the potatoes and peel them, then either break them with your hands or cut them into medium-sized pieces with a knife. Onion added to this vegetable tastes very good, but if you do not eat onion, then do not add it. Cut the onion into pieces. Finely chop ginger and green chilies as well.
- Now heat some oil in a pan and fry the cashew nuts first. Take out the cashews when they turn golden brown.
- Now put whole red chilies in the remaining oil and fry for 8–10 seconds. When the chilies are roasted, put mustard and cumin seeds in them. When the mustard seeds crackle and the cumin seeds get roasted, then add gram dal to it. Fry it for 1 minute more.
- When the lentils are roasted, put chopped onions in them. Now put finely chopped ginger and green chilies in it. And if you want to add curry leaves, then add them now. Now fry all the onions well for 1 minute. Fry the onion just until it becomes transparent, do not brown the onion. Now add salt and turmeric to it.
- Now boil it and put chopped potatoes in it. Mix it well, and then add some water (4-5 small spoons) to it and mix it well again. At this time, you can also taste the salt, if you feel it is too little, add more. Mix well and fry for 1-2 minutes. If you want, you can put finely chopped coriander leaves in it. We made this potato for dosa, so we skipped the coriander leaves, but you can add them if you like.
- Take your masala potato; it is ready. Now eat it hot with anything of your choice.
Notes
- Adding curry leaves and coriander leaves or not depends on your choice.
- With masala made from 2 large potatoes, you can make 6 masala dosas.
- Prep Time: 10 mins
- Cook Time: 20 mins
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