South Indian Curry-Mashed Potatoes (Aloo Masala) Recipe | SAVEUR

South Indian Curry-Mashed Potatoes (Aloo Masala)

Aloo Masala (South Indian Potatoes)

These flavorful mashed potatoes are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger, and mixed with peas.

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Some of the most popular toppings for savory South Indian–style dosas (fermented lentil and rice crêpes) include coconut chutney, sweet-sour tamarind sambar, and these flavorful mashed potatoes, which are spiced with mustard seeds, fresh curry leaves, turmeric, and ginger and mixed with peas. This recipe first appeared in our August/September 2014 special India issue.

South Indian Curry-Mashed Potatoes (Aloo Masala)
These flavorful Indian mashed potatoes—spiced with mustard seeds, fresh curry leaves, turmeric, and ginger—are a favorite topping for dosas.
serves 4-6

Ingredients

2 lb. Yukon Gold potatoes
14 cup canola oil
1 tsp. black mustard seeds
12 tsp. asafoetida
12 tsp. fenugreek seeds
20 fresh or frozen curry leaves
4 cloves garlic, chopped
3 small green Thai chiles or 1 serrano, halved
1 large yellow onion, roughly chopped
12 cup frozen peas
1 12 tbsp. ground coriander
1 tsp. ground turmeric
1 (2-inch) piece ginger, peeled and grated
Kosher salt, to taste
13 cup chopped cilantro

Instructions

Cook potatoes in boiling water until just tender, 25–30 minutes; drain, peel, and cut into 2" pieces. Heat oil in a 6-qt. saucepan over medium-high. Cook mustard seeds until they pop, 1–2 minutes. Add asafoetida, fenugreek seeds, and curry leaves; cook 1 minute. Add garlic, chiles, and onion; cook until golden, 8–10 minutes. Add potatoes, the peas, coriander, turmeric, ginger, salt, and 12 cup water; boil. Reduce heat to medium-low; cook, covered, until potatoes are tender, 8–10 minutes. Uncover and stir, mashing lightly; cook until slightly dry, 4–5 minutes. Stir in cilantro.

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