Difference between revisions of "Aloo masala"
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{{recipesummary|Side Dish recipes|4-6|20 minutes|3}} | {{recipesummary|Side Dish recipes|4-6|20 minutes|3}} | ||
| − | + | | [[Cuisine of India|Indian recipes]] | [[Vegan cuisine|Vegan]] | |
{{Need Photo}} | {{Need Photo}} | ||
| − | '''Potato masala''' (Tamil:uralai kizhangu masala) is a potato mixture that is often served alongside [[ | + | '''Potato masala''' (Tamil:uralai kizhangu masala) is a potato mixture that is often served alongside [[Roti|roti]] or folded inside, a [[Dosa|dosa]]. The dosa and aloo masala combination, widely eaten in South [[Cuisine of India|India]], is known as '''masala dosa'''. [[Coconut Chutney|Coconut chutney]] is a common accompaniment. |
==Ingredients== | ==Ingredients== | ||
| − | * 4 large [[ | + | * 4 large [[Potato|potatoes]], cubed and par-boiled |
| − | * 1 medium [[ | + | * 1 medium [[Onion|onion]], chopped thin |
| − | * 4-5 split green [[ | + | * 4-5 split green [[Chilli pepper|chillies]] |
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[Salt|salt]] |
| − | * ½ tablespoon [[ | + | * ½ tablespoon [[Channa dhal|chana dhal]] (optional) |
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[Mustard Seed|mustard seed]] |
| − | * 5 [[ | + | * 5 [[Curry Leaf|curry leaves]] |
| − | * pinch of [[ | + | * pinch of [[Turmeric|turmeric]] powder |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[oil|oil]] |
==Procedure== | ==Procedure== | ||
# Heat oil. | # Heat oil. | ||
| − | # [[ | + | # [[Sautéing|Sautée]] the mustard seed first, then add chana dhal, curry leaves, onion and chillies. |
# Fry until the onions begin to change color. | # Fry until the onions begin to change color. | ||
# Add potatoes. | # Add potatoes. | ||
| Line 27: | Line 27: | ||
# Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed. | # Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed. | ||
| − | [[Category:Curry | + | [[Category:Curry Recipes|{{PAGENAME}}]] |
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:Vegan | + | [[Aloo masala Recipes]] |
| − | [[ | + | [[Category:Vegan Recipes|Aloo masala]] |
| + | [[{{PAGENAME}}]] | ||
[[category:Gluten-free recipes|{{PAGENAME}}]] | [[category:Gluten-free recipes|{{PAGENAME}}]] | ||
Latest revision as of 14:28, 10 May 2012
| Aloo masala | |
|---|---|
| Category: | Side Dish recipes |
| Servings: | 4-6 |
| Time: | 20 minutes |
| Difficulty: |  |
| Indian recipes | Vegan
This recipe needs a photo. If you can, please add one.
Potato masala (Tamil:uralai kizhangu masala) is a potato mixture that is 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.
Ingredients
- 4 large potatoes, cubed and par-boiled
- 1 medium onion, chopped thin
- 4-5 split green chillies
- ½ teaspoon salt
- ½ tablespoon chana dhal (optional)
- ½ teaspoon mustard seed
- 5 curry leaves
- pinch of turmeric powder
- 1 tablespoon oil
Procedure
- Heat oil.
- Sautée the mustard seed first, then add chana dhal, curry leaves, onion and chillies.
- Fry until the onions begin to change color.
- Add potatoes.
- Sprinkle the turmeric evenly and stir well to mix all the ingredients
- Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed.Aloo masala RecipesAloo masala
