potato curry recipe for masala dosa | aloo bhaji for masala dosa with step by step photo and video recipe. masala dosa is incomplete without aloo sabzi. aloo bhaji is prepared in different variety, today i am sharing the most easiest, quickest and tastiest potato curry prepared for masala dosa in south india.
we all love masala dosa, and mysore masala dosa is my favourite dosa. we prepare mysore masala dosa at home with spicy red chutney spread over the dosa. aloo bhaji goes well with poori, chapathi, rice or with any dosa.
the only tip to have a perfect bhaji is by preparing with properly boiled potatoes. also be generous with the tempering. i do prepare sandwich with leftover aloo bhaji and it taste great for morning breakfast.
meanwhile, check out my other other breakfast recipes like dosa, plain dosa, neer dosa, rava idli, set dosa, poori etc. also check out my curry / palya recipes on blog like saagu, molake kaalu palya, poori aloo bhaji, suvarnagadde palya, sabbasige soppu palya, batani gasi.
potato curry for masala dosa | aloo bhaji for masala dosa video recipe:
potato curry for masala dosa | aloo bhaji for masala dosa recipe card:
potato curry for masala dosa | aloo baji for masala dosa
Ingredients
- 4 potatoes, boiled
- 1 onion, thinly sliced
- 1 green chilli, finely chopped
- 1 inch ginger, finely chopped
- 1 dried red chilli
- 1 tsp cumin seeds
- 1 tsp mustard seeds / rai
- 1 tsp urad dal
- 1 tsp chana dal
- ½ tsp turmeric powder
- pinch hing / asafoetida
- 1 stem curry leaves
- 2 tsp lemon juice
- 1 stem coriander leaves, finely chopped
- 2 tsp oil
- salt to taste
Instructions
- boil the potatoes well and peel off the skin.
- finely chop green chillies, ginger, coriander leaves. also thinly slice onion and keep ready.
- in a pan heat a tablespoon of oil and add cumin seeds, mustard seeds, urad dal, red chilli and channa dal. wait till mustard seeds splutter.
- then add curry leaves and hing. fry for a minute.
- now add thinly sliced onion and fry till then turn translucent.
- add in finely chopped chilli and ginger. fry till the raw smell of ginger goes away.
- now add boiled potatoes and turmeric.
- mash the potatoes well and add in 3 tbsp of water to have a smooth gravy paste. cook 3 mins
- squeeze some lemon juice and add chopped coriander leaves. give a good mix.
- serve aloo bhaji hot with masala dosa's, rice or chapathis.
potato curry for masala dosa | aloo bhaji for masala dosa photo recipe:
- boil the potatoes well and peel off the skin.
- finely chop green chillies, ginger, coriander leaves. also thinly slice onion and keep ready.
- in a pan heat a tablespoon of oil and add cumin seeds, mustard seeds, urad dal, red chilli and channa dal. wait till mustard seeds splutter.
- then add curry leaves and hing. fry for a minute.
- now add thinly sliced onion and fry till then turn translucent.
- add in finely chopped chilli and ginger. fry till the raw smell of ginger goes away.
- now add boiled potatoes and turmeric.
- mash the potatoes well and add in 3 tbsp of water to have a smooth gravy paste. cook 3 mins
- squeeze some lemon juice and add chopped coriander leaves. give a good mix.
- serve aloo bhaji hot with masala dosa‘s, rice or chapathis.
notes:
- aloo bhaji taste great when prepared fresh.
- you can use leftover all bhaji as a stuffing for sandwich. you can also prepare aloo bonda with this.
- tempering is very important in aloo bhaji, be generous while tempering.
Nice..mouth watering
My husband who does not eat potatoes loved this bhaji when I made it. Love all ur recipes. Thanks so much
Thanks a lot 🙂
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