Difference between revisions of "Aloo masala"
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Side Dish Recipes" to "Recipes") |
||
| Line 31: | Line 31: | ||
[[Category:recipes|Aloo masala Recipes]] | [[Category:recipes|Aloo masala Recipes]] | ||
[[Category:Vegan Recipes|Aloo masala]] | [[Category:Vegan Recipes|Aloo masala]] | ||
| − | [[Category: | + | [[Category:Recipes|{{PAGENAME}}]] |
[[category:Gluten-free recipes|{{PAGENAME}}]] | [[category:Gluten-free recipes|{{PAGENAME}}]] | ||
Revision as of 16:17, 9 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.
