Masala Dosa Curry


how to make potato curry


Masala dosa curry, also known as potato curry or potato onion curry, is a tasty side dish not only for masala dosa, but also for cuisines like chapati, poori, and rumali roti. Masala dosa curry is used as the fill for masala dosas.

Whether you use the masala dosa curry / potato curry for any of the above dishes, here is a secret to enhance the taste of the curry: Use more onions.

The use of turmeric, in particular, in this potato curry, gives health benefits too.


TIP
If you do not like potatoes in the masala dosa curry, it can be prepared with only onions. Here is the recipe for onion curry.






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Servings: 2-3

Ingredients:

1. Oil 3 teaspoon
2. Mustard 1/4 teaspoon
3. Channa dal 1/2 teaspoon
4. Cumin seeds 1/4 teaspoon
5. Green chillies 4-5
6. Ginger 1/4 teaspoon (chopped)
7. Onion 2
8. Potato 3-4
9. Turmeric 1/4 teaspoon
10. Salt to taste
11. Fresh coriander leaves 1 teaspoon

How to make Potato Curry / Potato Onion Curry?


1. Cut each potato into quarter pieces.  Cook potato with skin until it is soft.

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2. Remove the skin of the cooked potatoes and mash them into big chunks.  Keep aside.

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3. Heat oil in a pan.
4. Add mustard when the oil is hot.

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5. Add channa dal, and cumin seeds when mustard starts to splutter.

Fry till dals turn to golden brown.

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6. Add curry leaves and chopped green chillies and fry for 1 minute.

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7. Add chopped onions.

Fry only for a few minutes, so the onions are not fully cooked.

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8. Add 1/4 cup of water and turmeric.

Cook till the onions become soft.

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9. Add mashed potatoes and salt. Mix.  If it is dry, add little water and mix.

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Fry until the mixture becomes hot.  
10. Garnish with chopped coriander leaves.

Masala dosa curry / potato curry / potato onion curry is ready.

Serve hot.

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TIPS Masala Dosa Curry
1. Use old potatoes, as much as possible, to prepare the potato curry for a better taste.  With such potatoes, it will also be easier to peel the skin.
2. To make this curry tastier, you can cook the onions in Step 8 entirely in oil, using more of the same, till the onions become soft. Many restaurants prepare the curry this way. However, for health reasons this method is not recommended.