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Aloo Masala (potato curry)
Make masala dosa and much more.
Aloo masala is a hearty and flavoursome South Indian vegetariancurry made from potato and simple spices. The comforting and creamy texture make ita family favourite and a staple in many Indian households. There are so many possibilities for this dish. You can eat it on its own, with rice, or you can pair it with a variety of different types of bread. Once you have preboiled potatoes, it is quick and simple to make. It’s versatile and stores well, making it ideal for meal prepping for the week ahead.
HOMEMADE MASALA DOSA
In restaurants aloo masala is famously served as a stuffing inside dosa (fermented rice and dahl crepes). These crepes are known as masala dosa and are a fun cooking project to make at home. It takes a bit of time and forward planning to make dosa, but with our step-by-step instructions and YouTube video they are easier than you think. With a bit of practise, you will be making crispy masala dosa in your own kitchen.
ALOO MASALA MEAL PREP SUGGESTIONS
Aloo masala can be served in many ways.
BREAD SUGGESTIONS
Besides dosa, consider paring aloo masala with any bread or pastry hearty enough to scoop or wrap around potato filling.Try:
Yeast free yogurt naan
Grain free spinach chapati
Chickpea flatbread
Red lentil wraps or green lentil wraps
SAUCES
Aloo masala has lots of flavour on it’s on but if you are an Indian sauce and chutney lover. Consider making:
South Indian coconut chutney for an authentic dosa experience
Coriander chutney
Indian mint yogurt sauce
Chunky cucumber and yogurt raita
CURRIES
If you are making an Indian feast or feeding a crowd, team aloo masala with everyone’s favourite:
Butter chicken curry
with garam masala spice blend made from scratch
VARIATIONS
Across India there are numerous variations of this potato curry. For a little crunch we include two types of dahl. Lentils can be replaced with a handful of crushed cashews or left out entirely. You can easily customise the basic aloo masala recipe by adding extra veggies such as peas, beans, carrots, cauliflower or red capsicum.
When it comes to the texture of the potato masala, you can play around with the consistency by adjusting the amount of water. For more sauce, add extra water. Water can also be replaced with vegetable or meat stock. For a creamier curry, add a dash of milk, cream or homemade yogurt.
HOMEMADE YOGURT
When it comes to Indian curry’s there are few condiments as simple and delicious as tangy homemade yogurt. With this one ingredient you can very quickly reinvent aloo masala. For a cooling contrast, mix homemade yogurt through chilled aloo masala to make a yogurt potato salad. (don’t mash the potatoes if choosing to do this). For a rich and velvety aloo masala, add yogurt during the final cooking stage.
MEAL PREP & STORAGE
Aloo masala can be made ahead of timeand stored in an airtight glass container in the fridge 5 days. Reheat it gently on the stovetop or in the microwave before serving with dosa or other dishes. When reheating, you may need to add a little water to prevent the masala from drying out.
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