Masala aloo (for poori, roti & dosa)

These Indian mashed potatoes are very easy to make and feature in all kinds of Indian dishes, such as a masala dosas and poori. You can also scoop them up with rotis and have it alongside dal if you like. I like my masala aloo to be slightly spicy - so instead of simply slitting the chilli and frying alongside the onions in the recipe, I finely chop the green chilli instead. I quite often make double quantities and then freeze the other half of these masala aloo. Just defrost when you would like to use it inside dosas and then reheat! This recipe serves 4. 

In short, this masala aloo is:

• Easy to make, takes less than 20 minutes 
  
  
• Uses basic spices and store cupboard ingredients 
  
  
• Versatile & freezes really well.

Ingredients 

3-4 medium potatoes, peeled and cut into quarters
1 green chilli, finely chopped
Small piece ginger, finely chopped
1 large red onion, finely sliced 
8-10 curry leaves
1/2 tsp chana dal 
1/2 tsp white urad dal (spilt & husked black gram)
Salt to taste 

Vegetable oil, as required

You'll need these spices 

1 tsp mustard seeds 
1 tsp cumin seeds 
1/4 tsp kashmiri red chilli powder 
1/2 tsp turmeric 
Pinch asafoetida 

Method

• Cook the potatoes until tender according to your preferred method (boiled, pressure cooked or steamed). You don't want to overcook the potatoes, otherwise they will absorb too much water and becoming mushy. This will also make the final dish you use them in soft & mushy.
  
  
• Once the potatoes are cooked, drain and then mash them using a potato masher. Set aside whilst you prepare the remaining ingredients. 
  
  
• In a non-stick frying pan on medium heat, add around 2 tbsp of vegetable oil. When the oil is hot, add the mustard and cumin seeds. Let them sizzle and then add the chana & urad dal. Saute for a minute until golden. 
  
  
• Next, add the curry leaves and let them splutter. Add the chopped chilli and ginger and saute for another minute. 
  
  
• Next, add the sliced onion and saute them until translucent, around 5-7 minutes. You don't have to brown the onions. 
  
  
• Once the onions are translucent, add the mashed potatoes and mix well. Add the turmeric, kashmiri red chilli powder and pinch asafoetida. Also add salt to taste. 
  
  
• Mix everything well to ensure that all the spices are evenly distributed. Cook for 2 minutes to combine all the flavours of the masala aloo.
  
  
• Serve masala aloo hot with rotis & dal, or use to make masala dosa!