Ingredients
3 medium Yukon Gold or russet potatoes, boiled and mashed
1 tbsp oil or ghee
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal (optional)
8–10 curry leaves
1 green chili, chopped
1/2 tsp turmeric powder
1/4 tsp asafoetida (hing)
1 medium onion, thinly sliced
Salt to taste
2 tbsp chopped cilantro
Juice of 1/2 lemon
Instructions
1. Heat oil or ghee in a skillet over medium heat.
2. Add mustard seeds and let them pop. Add cumin seeds, urad dal, and curry leaves.
3. Stir in green chili, turmeric, and asafoetida. Sauté for 30 seconds.
4. Add sliced onions and cook until soft and lightly golden.
5. Mix in the mashed potatoes and salt. Stir to combine well.
6. Cook for 2–3 minutes to allow flavors to meld.
7. Add lemon juice and chopped cilantro. Stir and remove from heat.
8. Serve hot with dosa, puri, or rice.
Notes
Add a pinch of sugar for balance if desired.
Use leftover boiled potatoes to save time.
Can be used as a stuffing for samosas or wraps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Indian Recipes
- Method: Stovetop
- Cuisine: Indian, South Indian
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: aloo masala, indian potato masala, dosa potato filling, easy indian side dish