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Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
Aloo masala is a hearty and flavoursome South Indian vegetarian curry made from potato and simple spices. The comforting and creamy texture make ita family favourite and a staple in many Indian households. There are so many possibilities for this dish. You can eat it on its own, with rice, or you can pair it with a variety of different types of bread. Once you have preboiled potatoes, it is quick and simple to make. It’s versatile and stores well, making it ideal for meal prepping for the week ahead.
In restaurants aloo masala is famously served as a stuffing inside dosa (fermented rice and dahl crepes). These crepes are known as masala dosa and are a fun cooking project to make at home. It takes a bit of time and forward planning to make dosa, but with our step-by-step instructions and YouTube video they are easier than you think. With a bit of practise, you will be making crispy masala dosa in your own kitchen.
Aloo masala can be served in many ways.
BREAD SUGGESTIONS
Besides dosa, consider paring aloo masala with any bread or pastry hearty enough to scoop or wrap around potato filling.Try:
Yeast free yogurt naan
Grain free spinach chapati
Chickpea flatbread
Red lentil wraps or green lentil wraps
Aloo masala has lots of flavour on it’s on but if you are an Indian sauce and chutney lover. Consider making:
South Indian coconut chutney for an authentic dosa experience
Coriander chutney
Indian mint yogurt sauce
Chunky cucumber and yogurt raita
If you are making an Indian feast or feeding a crowd, team aloo masala with everyone’s favourite:
Butter chicken curry
with garam masala spice blend made from scratch
Across India there are numerous variations of this potato curry. For a little crunch we include two types of dahl. Lentils can be replaced with a handful of crushed cashews or left out entirely. You can easily customise the basic aloo masala recipe by adding extra veggies such as peas, beans, carrots, cauliflower or red capsicum.
When it comes to the texture of the potato masala, you can play around with the consistency by adjusting the amount of water. For more sauce, add extra water. Water can also be replaced with vegetable or meat stock. For a creamier curry, add a dash of milk, cream or homemade yogurt.
When it comes to Indian curry’s there are few condiments as simple and delicious as tangy homemade yogurt. With this one ingredient you can very quickly reinvent aloo masala. For a cooling contrast, mix homemade yogurt through chilled aloo masala to make a yogurt potato salad. (don’t mash the potatoes if choosing to do this). For a rich and velvety aloo masala, add yogurt during the final cooking stage.
Aloo masala can be made ahead of timeand stored in an airtight glass container in the fridge 5 days.Reheat it gently on the stovetop or in the microwave before serving with dosa or other dishes. When reheating, you may need to add a little water to prevent the masala from drying out.
4 starchy potatoes peeled and chopped into 2cm cubes
2 tablespoons ghee or oil of your choice
1 teaspoon chana dal (optional)
1 teaspoon urad dal (optional)
2 red onions chopped
1 tablespoon fresh ginger grated
2 cloves of garlic minced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 curry leaves
2 green chillies, seeds removed and finely chopped
¼ teaspoon turmeric powder
¼ - ½ cup water
1 teaspoon salt
2 tablespoons coriander leaves chopped to garnish
1. Bring a pot of water to the boil. Steam or boil the chopped potatoes until fork tender but not falling apart. Drain the potatoes and set aside.
2. Heat the ghee in a frying pan, add the dahl, mustard and cumin seeds and sauté for 2 to 3 minutes. The mustard seeds will splutter.
3. Add the onions, garlic, curry leaves, green chilies and ginger then sauté until the onions are soft and translucent.
4. Add the turmeric powder, cooked potatoes, salt and water. Cook and stir for another 2 minutes. Gently break up or mash the potatoes to adsorb the spice mixture and moisture.
5. Sprinkle with chopped fresh coriander and serve hot.
Aloo masala is a hearty and flavoursome South Indian vegetarian curry made from potato and simple spices. The comforting and creamy texture make ita family favourite and a staple in many Indian households. There are so many possibilities for this dish. You can eat it on its own, with rice, or you can pair it with a variety of different types of bread. Once you have preboiled potatoes, it is quick and simple to make. It’s versatile and stores well, making it ideal for meal prepping for the week ahead.
In restaurants aloo masala is famously served as a stuffing inside dosa (fermented rice and dahl crepes). These crepes are known as masala dosa and are a fun cooking project to make at home. It takes a bit of time and forward planning to make dosa, but with our step-by-step instructions and YouTube video they are easier than you think. With a bit of practise, you will be making crispy masala dosa in your own kitchen.
Aloo masala can be served in many ways.
BREAD SUGGESTIONS
Besides dosa, consider paring aloo masala with any bread or pastry hearty enough to scoop or wrap around potato filling.Try:
Yeast free yogurt naan
Grain free spinach chapati
Chickpea flatbread
Red lentil wraps or green lentil wraps
Aloo masala has lots of flavour on it’s on but if you are an Indian sauce and chutney lover. Consider making:
South Indian coconut chutney for an authentic dosa experience
Coriander chutney
Indian mint yogurt sauce
Chunky cucumber and yogurt raita
If you are making an Indian feast or feeding a crowd, team aloo masala with everyone’s favourite:
Butter chicken curry
with garam masala spice blend made from scratch
Across India there are numerous variations of this potato curry. For a little crunch we include two types of dahl. Lentils can be replaced with a handful of crushed cashews or left out entirely. You can easily customise the basic aloo masala recipe by adding extra veggies such as peas, beans, carrots, cauliflower or red capsicum.
When it comes to the texture of the potato masala, you can play around with the consistency by adjusting the amount of water. For more sauce, add extra water. Water can also be replaced with vegetable or meat stock. For a creamier curry, add a dash of milk, cream or homemade yogurt.
When it comes to Indian curry’s there are few condiments as simple and delicious as tangy homemade yogurt. With this one ingredient you can very quickly reinvent aloo masala. For a cooling contrast, mix homemade yogurt through chilled aloo masala to make a yogurt potato salad. (don’t mash the potatoes if choosing to do this). For a rich and velvety aloo masala, add yogurt during the final cooking stage.
Aloo masala can be made ahead of timeand stored in an airtight glass container in the fridge 5 days.Reheat it gently on the stovetop or in the microwave before serving with dosa or other dishes. When reheating, you may need to add a little water to prevent the masala from drying out.
4 starchy potatoes peeled and chopped into 2cm cubes
2 tablespoons ghee or oil of your choice
1 teaspoon chana dal (optional)
1 teaspoon urad dal (optional)
2 red onions chopped
1 tablespoon fresh ginger grated
2 cloves of garlic minced
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 curry leaves
2 green chillies, seeds removed and finely chopped
¼ teaspoon turmeric powder
¼ - ½ cup water
1 teaspoon salt
2 tablespoons coriander leaves chopped to garnish
1. Bring a pot of water to the boil. Steam or boil the chopped potatoes until fork tender but not falling apart. Drain the potatoes and set aside.
2. Heat the ghee in a frying pan, add the dahl, mustard and cumin seeds and sauté for 2 to 3 minutes. The mustard seeds will splutter.
3. Add the onions, garlic, curry leaves, green chilies and ginger then sauté until the onions are soft and translucent.
4. Add the turmeric powder, cooked potatoes, salt and water. Cook and stir for another 2 minutes. Gently break up or mash the potatoes to adsorb the spice mixture and moisture.
5. Sprinkle with chopped fresh coriander and serve hot.
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