Potato Curry (Aloo Masala)
Vegan Potato masala (Tamil: uralai kizhangu masala) is a potato dish often served alongside roti or folded inside a dosa. The dosa and aloo masala combination, widely eaten in South India, is known as masala dosa. Coconut chutney is a common accompaniment.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Set aside about 20 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Heat oil.
- 02
Sautée the mustard seed first, then add chana dhal, curry leaves, onion and chillies.
- 03
Fry until the onions begin to change color.
- 04
Add potatoes.
- 05
Sprinkle the turmeric evenly and stir well to mix all the ingredients
- 06
Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed.
- 07
Season with salt to taste.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Thamizhpparithi Maari; view original image record .
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