Loading...
A simple and flavorful South Indian potato stir-fry. Soft boiled potatoes are gently mashed and cooked with a classic tempering of mustard seeds, lentils, and curry leaves. Perfect as a filling for dosas or as a side for pooris.
Boil and Prepare Potatoes
Prepare the Tempering (Tadka)
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A simple and flavorful South Indian potato stir-fry. Soft boiled potatoes are gently mashed and cooked with a classic tempering of mustard seeds, lentils, and curry leaves. Perfect as a filling for dosas or as a side for pooris.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 205.02 calories per serving with 4.23g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Sauté Aromatics
Combine and Simmer
Garnish and Serve
Add 1/2 cup of boiled green peas and finely chopped carrots along with the onions for extra color, sweetness, and nutrition.
Sauté one finely chopped tomato after the onions turn translucent, and cook until it becomes soft and mushy before adding the potatoes.
Add 1/2 teaspoon of red chilli powder along with the turmeric powder for extra heat.
Mash the potatoes a bit more to create a smoother, more spreadable consistency suitable for filling dosas.
Potatoes are an excellent source of complex carbohydrates, which provide sustained energy for your body and brain.
Turmeric contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Ingredients like ginger and hing (asafoetida) are traditionally used in Indian cuisine to improve digestion, reduce gas, and prevent bloating.
This dish provides essential micronutrients, including Vitamin C from potatoes and lemon juice, and minerals like potassium and manganese.
One serving of Aloo Masala (approximately 220g) contains around 250-300 calories, primarily from the potatoes (carbohydrates) and oil (fats).
Aloo Masala can be part of a healthy diet. It's rich in carbohydrates for energy and contains beneficial spices like turmeric and ginger. To make it healthier, you can reduce the amount of oil and ensure it's part of a balanced meal with protein and fiber.
Yes, you can make it without onions for a 'Jain' or 'no onion-no garlic' version. The flavor will be slightly different but still delicious due to the tempering and other spices.
It is incredibly versatile. It's famously served as a filling for Masala Dosa, alongside hot Pooris or Chapatis, or as a simple side dish with rice and Sambar or Rasam.
You can store leftover Aloo Masala in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving.
The dals (urad and chana) cook very quickly. This usually happens if the oil is too hot or if you don't stir them continuously. Always cook the tempering on medium heat and keep a close eye on it.