Potato Masala - Batata Bhaji Recipe (Masala Dosa Filling)
Simple comfort food never goes out of style. This authentic Potato Masala recipe creates the perfect masala dosa filling with fluffy potatoes, fragrant spices, and fresh herbs. Includes stovetop and Instant Pot methods.
Servings: 6 cups
Calories: 213kcal
Cost: $5
Equipment
Ingredients
- 5 medium potatoes
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds optional
- 1 teaspoon urad dal
- 10-12 fresh curry leaves
- 2 onions sliced
- 2-3 green chilies
- 1 tablespoon grated ginger
- 5-6 Cloves Garlic
- ½ teaspoon Turmeric Powder
- ½ teaspoon red chili powder
- ¾ teaspoon salt
- ¼ teaspoon asafetida hing, optional
- 1 teaspoon lemon juice
- ¼ cup cilantro chopped
Instructions
How to Make Potato Masala on stove top
- Boil the potatoes until fork tender. Cool slightly. Peel and roughly mash them.
- Heat oil in a large skillet. Add mustard and cumin seeds. Allow them to splutter. Add urad dal. Cook until lightly golden. Add curry leaves and asafoetida. Cook for a few seconds.
- Add onions. Cook until soft but not deeply browned. Stir in minced ginger, garlic and green chilies. Cook for another minute. Mix in turmeric, red chili powder and salt.
- Add mashed potatoes. Mix gently until everything is evenly coated. If the mixture feels too dry, sprinkle in 2–3 tablespoons water. Cover and cook for another 3–4 minutes. Turn off the heat. Add cilantro and lemon juice. Mix well. Serve warm.
How to Make Instant Pot Potato Masala
- Peel and dice the potatoes into 1 inch cubes (3 to 4 cups). Set the Instant Pot to saute (more) mode and heat oil. Add mustard and cumin seeds in the oil and allow them to pop (2-3 minutes). Add onions and sauté for 2 minutes.
- Add turmeric, green chilies, minced garlic, ginger, and curry leaves. Saute for 30 seconds. Press Cancel. Add potatoes, red chili powder, salt, and water. Mix well. Deglaze the pot if needed. Close the Instant Pot lid with pressure valve to sealing. Pressure Cook for 4 minutes followed by quick release after 5 minutes.
- Open the Instant Pot lid. Lightly mash the cooked potatoes. Add lemon juice and cilantro. Mix gently and enjoy hot.
Notes
Expert Tips for Restaurant-Style Potato Masala
- Use freshly boiled potatoes.
- Always temper mustard seeds first.
- Don't skip curry leaves.
- Cook onions until soft and sweet.
- Finish with fresh lemon juice.
- Keep the filling moist but not wet.
- Lightly mash cooked potatoes so they don't become sticky.
Nutrition
Serving: 1cup | Calories: 213kcal | Carbohydrates: 39g | Protein: 5g | Fat: 5g | Potassium: 831mg | Fiber: 4g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 2mg