Indian Dosa Potatoes (Aloo Masala)

Dosa Potatoes is an easy potato dish that can go with many different meals. It is basically a curry but can be made as light or heavy as you wish. Leftover mashed dosa potatoes can be mixed with leftover cooked vegetables, formed into patties, and fried in butter much like English Bubble and Squeak. If serving Dosa Potatoes with a hot Indian dish like Tandoori Chicken, dial back the curry a bit.

Dosa Potatoes

4 medium potatoes
1/2 teaspoon chili powder
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1 scallion or green onion, finely chopped

Dice the potatoes (with skin on or off) into 1/2 inch cubes. Saute scallion in a little olive oil with all of the spices until fragrant in a large deep skillet. Add the potatoes and one cup of water then cover and simmer until done, about 20 minutes. Potatoes should be quite soft and saucy.

Dosa Potatoes can also be served stuffed in the thin pancake they are named for: the dosa. Take 2 cups of white rice and one cup of green lentils and soak for one hour with just enough water to cover them. When they are soaked, process in food processor with 1/2 teaspoon of salt and 1 1/2 tablespoons fenugreek seeds. Add water to the paste until a thin batter is made. Store on counter, covered, overnight until mixture increases in size and begins to ferment. Drop a spoonful of the batter into a greased crepe pan and quickly turn pan to coat the bottom with the batter. Cook quickly on both sides until slightly crispy. Stuff with Dosa Potatoes and roll tight.

Dosa Potatoes is part of the January Meal Plan

Related Recipes:
Grilled Tandoori Chicken
Cucumber and Yogurt Raita