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South Indian Style Potatoes swerved in a white bowl
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5 from 2 votes

South Indian Potato Masala:

This South Indian potato curry is also known as aloo masala or potato masala for dosa. It’s commonly served as a main course for breakfast or brunch in Indian culture, but really, it’s delicious no matter what time of day you decide to eat it.
Course Side Dish
Cuisine Indian
Keyword Chicken Tikka Masala, Indian Food, Curry, potato fry,, south indian potato masala
Prep Time 20 minutes
Servings 4


  • Sautee Pan


  • Russet Potatoes 4 medium peeled, boiled and cut into small cubes
  • Red Onion 1 medium thinly sliced
  • 2 tablespoon cooking oil
  • 2 whole dried red chili
  • 1 teaspoon mustard seeds
  • 8-10 curry leaves
  • 1 teaspoon turmeric powder
  • teaspoon asafetida


  • Heat oil in a thick bottom pan.
  • Add chili, mustard seeds, and curry leaves. As it sputters add asafetida and turmeric. Quick stir.
  • Add onion. Cook for 3-5 minutes on medium heat until the onions become translucent.
  • Add potatoes followed by salt. Mix well.
  • Enjoy as a breakfast hash or save to be served with dosa.


Those who are celiac or are otherwise practicing gluten-free eating will be relieved to know that potatoes are, in fact, gluten-free!