Potato curry or bhaji for masala dosai , is my version of a stuffing for the quintessential Indian dosa (Indian savory crepes made with rice and black lentils), with potatoes, onions, green chilis/jalapenos and some aromatic Indian spices like coriander and cumin. This dry curry is so delicious, you can even use it as a sandwich filling, with rotis, parathas or any other Indian flatbread.
This is a repost of my recipe potato masala curry which was published a year back when I was just a novice in this blogging adventure. With 188 recipes behind me and a little better knowledge of writing, blogging and photography, I decided that this dish needed to be presented in a better way. Hence, here it is.
Breakfast is a very important part of Indian cooking. Being a South Indian, dosas, idlis (steamed rice-lentil cakes) and upma (savory semolina thick porridge) are the main favorites in our house. With the whole world becoming a large global community, various cuisines from different parts of the world have found their way into every household and Indian cooking and food is now a large part of this revelation.
South Indian dishes like dosas and idlis are an integral part of the menu in most Indian restaurant around the world. Although, you can find a number of different variations of dosas, the simple plain dosa with rice and lentils is the most common one served with coconut chutney and sambhar (spiced lentil gravy) and sometimes Indian pickles.
Stuff the humble dosa with a spicy potato filling and you have masala dosa; although with all the fusion dishes going around, you may find a schezwan dosa (with chinese flavored filling), cheese dosa (stuffed with cheese!), aloo gobi dosa or even palak paneer dosa!
But our favorite is masala dosa filled with potatoes and onions, especially with a spice combination of coriander and cumin powders!
“Masala Dosa” is our weekend favorite . It is a dosa or crepe made of urad dal and rice, filled with a dry curry made traditionally with potatoes, onions, green chillies and spices or as they call in Konkani language (my mother tongue), "bhaji". Normally, in most houses, the spice is simple; just turmeric, green chilles, urad dal (split black lentils) and sometimes ginger. In our house, the masala or combination of spices is slightly different.
In my maternal grandparents house, two types of potato masalas were prepared ( the one I mentioned above, and the other I normally make in our home, with added red chili powder, coriander and cumin powders, catering to the tastes of my mother, uncles and aunts (totally 9 of them) who had their favorite preference.
This curry that I will be preparing is a favorite in my house. Spices like coriander powder and jeera powder in it, giving it a distinct flavor. Once you try this variation which is not as common, I am sure this will be your favorite stuffing for masala dosa too!
You can either stuff the potatoes in the dosa or serve it on the side; the way I prefer it. With coconut chutney like Hing chutney or spicy tomato thokku or even spicy peanut chutney on the side, you have a classic south Indian breakfast to savor in the comforts of your own home!
Hope you love our family's favorite masala dosa stuffing:potato curry/bhaji which is on our breakfast table every weekend!
Potato masala or potato bhaji for dosas or even in sandwiches with a spicy mix of coriander and cumin powders!
Ingredients
- Potatoes: 3 medium (boiled, peeled and cut into cubes or crumbled)
- Onions: 2 large, cut into cubes or sliced (whichever you prefer; red or white)
- Ginger: ½ inch piece, grated or finely chopped (optional)
- Green chilies/jalapenos: 2 medium, chopped
- Curry leaves: 8 to 10 leaves
- Mustard seeds: 1 tbsp.
- Urad dal or split black lentils: ½ tsp
- Turmeric powder: ½ tsp
- Red Chilli powder: 1-2 tsp
- Coriander powder: 2 tbsp
- Jeera powder/cumin powder: 1bsp
- Coconut Oil – 3 tbsp
- Salt to taste
- Coriander leaves for garnishing (optional)
Instructions
- Wash the potatoes well and pressure cook, boil in a saucepan or microwave them till soft and cooked. Peel, and cut into cubes or crumble. I love a rustic look to my curry, so I have crumbled them with my hands.
- Chop the onions into cubes or you can even slice them.
- Heat a pan on medium high. Add the coconut oil and when it is hot, reduce the heat to medium and add the mustard seeds. When they crackle and splutter, add the urad dal, green chilies if using, grated ginger (optional) and curry leaves and fry for a few seconds.
- Do not let them burn.
- Tip in the onions and sauté for a few seconds.
- Add the turmeric powder, chili powder, coriander powder and cumin powder and mix well; sauté again for about 2 to 3 minutes.
- Stir in the potatoes and salt and mix well. Keep frying for about 1 minute. Do a taste test and adjust seasonings according to your taste.
- Close the lid, lower the heat to medium low and cook for about 5 minutes to allow the spices and salt to blend through the dish. If you want the potato masala to be slightly soft and mushy, you can add a little water to it.
- Remove the lid, mix again. Cook for another 5 minutes on medium low.
- Once the onions are well sautéed and spices are well incorporated in the potato curry and you see oil glistening from the edges of the curry, turn off the heat.
- Garnish with chopped coriander leaves/cilantro and give it a good mix.
- Remove from stove and serve with dosa, either stuffed or as I prefer it, on the side.
- Serve hot!!!
- Please let me know how you enjoyed this new version of potato masala for dosas.
- You can also serve them with rotis, parathas (any Indian flatbread), puris (deep fried whole wheat latbread) or even make bread sandwiches with these.
Notes
The color of the bhaji depends upon the color of the red chili powder. I have used Kashmiri red chili powder.
For a "no-onion, no-garlic" version, you can omit the onions and increase the potato.
Adjust the amount of spices according to your taste.
How to make Potato Masala Curry or Bhaji for Dosas:
- Wash the potatoes well and pressure cook, boil in a saucepan or microwave them till soft and cooked. Peel, and cut into cubes. I love a rustic look to my curry, so I have crumbled them with my hands.
- Chop the onions into cubes or you can even slice them.
- Heat a pan on medium high. Add the coconut oil and when it is hot, reduce the heat to medium and add the mustard seeds. When they crackle and splutter, add the urad dal green chilies, grated ginger and curry leaves and fry for a few seconds. Do not let them burn.
- Tip in the onions and sauté for a few seconds.
- Add the turmeric powder, chili powder, coriander powder and cumin powder and mix well; sauté again for about 2 to 3 minutes.
- Stir in the potatoes and salt and mix well. Keep frying for about 1 minute. Do a taste test and adjust seasonings according to your taste.
- Close the lid, lower the heat to medium low and cook for about 5 minutes to allow the spices and salt to blend through the dish. If you want the potato masala to be slightly soft and mushy, you can add a little water to it.
- Remove the lid, mix again. Cook for another 5 minutes on medium low. Once the onions are well sautéed and spices are well incorporated in the potato curry and you see oil glistening from the edges of the curry, turn off the heat.
- Garnish with chopped coriander leaves/cilantro and give it a good mix.
- Remove from stove and serve with dosa, either stuffed or as I prefer it, on the side.
- Serve hot!!!
- Please let me know how you enjoyed this new version of potato masala for dosas.
- You can also serve them with rotis, parathas (any Indian flatbread), puris (deep fried whole wheat latbread) or even make bread sandwiches with these.
Handy tip:
To keep spices (like coriander seeds, cumin or jeera seeds etc.) fresh for a longer time and to avoid spoilage, either keep them in the sunlight for a few hours, cool and store them in airtight containers, or you an pan roast them on medium heat, stirring often till hot, cool and then store them.
If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
Thanks so much Pritee 🙂
so nice recipe
Thanks so much Pritee ?