South Indian aloo masala (dosa stuffing)

aloo masala curry dosa indian monica sawhney haldar potatoes spicy vegan

N/A

Serves 8-10

Source

Ingredients

4 tbsp vegetable oil

1 tsp mustard seeds

10-15 curry leaves

¼ tsp asafoetida

1 onion , thinly sliced

1 heaped tbsp tomato purée

3 tsp sambar masala mixed with ¼ cup water

4 large potatoes , boiled and cut into bite size chunks

handful fresh coriander , finely chopped

Method

Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.

Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.