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.
Servings 4
Equipment
- Sautee Pan
Ingredients
- 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
- ⅛ teaspoon asafetida
Instructions
- 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.
Notes
Those who are celiac or are otherwise practicing gluten-free eating will be relieved to know that potatoes are, in fact, gluten-free!