Potato Curry or Bhaji for Masala Dosa with Coriander and Cumin

Spicy Potato curry, is a stuffing for dosa (Indian savory crepes made with rice and black lentils), with potatoes, onions, green chilis/jalapenos and some aromatic Indian spices like coriander and cumin. This dry curry is so delicious, you can even use it as a sandwich filling, with rotis, parathas or any other Indian flatbread. 

This is a repost of my recipe potato masala curry which was published a year back when I was just a novice in this blogging adventure. With 188 recipes behind me and a little better knowledge of writing, blogging and photography, I decided that this dish needed to be presented in a better way. Hence, here it is.

Breakfast is a very important part of Indian cooking. Being a South Indian, dosas, idlis (steamed rice-lentil cakes) and upma (savory semolina thick porridge) are the main favorites in our house.   With the whole world becoming a large global community, various cuisines from different parts of the world have found their way into every household and Indian cooking and food is now a large part of this revelation.

South Indian dishes like dosas and idlis are an integral part of the menu in most Indian restaurant around the world. Although, you can find a number of different variations of dosas, the simple plain dosa with rice and lentils is the most common one served with coconut chutney and sambhar (spiced lentil gravy) and sometimes Indian pickles.

Stuff the humble dosa with a spicy potato filling and you have masala dosa; although with all the fusion dishes going around, you may find a schezwan dosa (with chinese flavored filling), cheese dosa (stuffed with cheese!), aloo gobi dosa or even palak paneer dosa! But our favorite is masala dosa filled with potatoes and onions, especially with a spice combination of coriander and cumin powders!

“Masala Dosa” is our weekend favorite .  It is a dosa or crepe made of urad dal and rice, filled with a dry curry made traditionally with potatoes, onions, green chillies and spices or as they call in Konkani language (my mother tongue), “bhaji”.  Normally, in most houses, the spice is simple; just turmeric, green chilles, urad dal (split black lentils) and sometimes ginger.  In our house, the masala or combination of spices is slightly different.

In my maternal grandparents house, two types of potato masalas were prepared ( the one I mentioned above, and the other I normally make in our home, with added coriander and cumin powders, catering to the tastes of my mother, uncles and aunts (totally 9 of them) who had their favorite preference.

This curry that I will be preparing is a favorite in my house.  Spices like coriander powder and jeera powder in it, giving it a distinct flavor. Once you try this variation which is not as common, I am sure this will be your favorite stuffing for masala dosa too!

You can either stuff the potatoes in the dosa or serve it on the side; the way I prefer it. With coconut chutney like Hing chutney or spicy tomato thokku or even spicy peanut chutney on the side, you have a classic south Indian breakfast to savor in the comforts of your own home!

Potato curry-stuffing for Masala Dosa
Crispy dosas (rice-lentil crepes) stuffed with a spicy potato-onion filling spiced with a unique combination of coriander and cumin powders.
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710 calories
76 g
0 g
45 g
11 g
36 g
616 g
229 g
17 g
0 g
6 g
Nutrition Facts
Serving Size
616g
Amount Per Serving
Calories 710
Calories from Fat 384
% Daily Value *
Total Fat 45g
69%
Saturated Fat 36g
179%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 229mg
10%
Total Carbohydrates 76g
25%
Dietary Fiber 12g
46%
Sugars 17g
Protein 11g
Vitamin A
34%
Vitamin C
243%
Calcium
15%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Potatoes: 3 medium (boiled, peeled and cut into cubes or crumbled)
  2. Onions: 2 large, cut into cubes or sliced (whichever you prefer)
  3. Ginger: ½ inch piece, grated or finely chopped (optional)
  4. Green chilies/jalapenos: 2 medium, chopped
  5. Curry leaves: 8 to 10 leaves
  6. Mustard seeds: 1 tbsp
  7. Urad dal or split black lentils: ½ tsp
  8. Turmeric powder: ½ tsp
  9. Red Chilli powder: 1 tsp
  10. Coriander powder: 2 tsp
  11. Jeera powder/cumin powder: 1 tsp
  12. Coconut Oil – 3 tbsp
  13. Salt to taste
  14. Coriander leaves for garnishing (optional)
Instructions
  1. Wash the potatoes well and pressure cook, boil in a saucepan or microwave them till soft and cooked. Peel, and cut into cubes. I love a rustic look to my curry, so I have crumbled them with my hands.
  2. Chop the onions into cubes or you can even slice them.
  3. Heat a pan on medium high. Add the coconut oil and when it is hot, reduce the heat to medium and add the mustard seeds. When they crackle and splutter, add the urad dal, green chilies, grated ginger and curry leaves and fry for a few seconds. Do not let them burn.
  4. Tip in the onions and sauté for a few seconds.
  5. Add the turmeric powder, chili powder, coriander powder and cumin powder and mix well; sauté again for about 2 to 3 minutes.
  6. Stir in the potatoes and salt and mix well. Keep frying for about 1 minute. Do a taste test and adjust seasonings according to your taste.
  7. Close the lid, lower the heat to medium low and cook for about 5 minutes to allow the spices and salt to blend through the dish. If you want the potato masala to be slightly soft and mushy, you can add a little water to it.
  8. Remove the lid, mix again. Cook for another 5 minutes on medium low. Once the onions are well sautéed and spices are well incorporated in the potato curry and you see oil glistening from the edges of the curry, turn off the heat.
  9. Garnish with chopped coriander leaves/cilantro and give it a good mix.
  10. Remove from stove and serve with dosa, either stuffed or as I prefer it, on the side.
  11. Serve hot!!!
  12. Please let me know how you enjoyed this new version of potato masala for dosas.
  13. You can also serve them with rotis, parathas (any Indian flatbread), puris (deep fried whole wheat flatbread) or even make bread sandwiches with these.
Notes
  1. For a "no-onion, no-garlic" version, you can omit the onions and increase the potato.
  2. Adjust the spices according to your taste.
beta
calories
710
fat
45g
protein
11g
carbs
76g
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Curry and Vanilla http://www.curryandvanilla.com/

 

How to make Potato Masala Curry or Bhaji for Dosas:

  • Wash the potatoes well and pressure cook, boil in a saucepan or microwave them till soft and cooked. Peel, and cut into cubes. I love a rustic look to my curry, so I have crumbled them with my hands.
  • Chop the onions into cubes or you can even slice them.
  • Heat a pan on medium high.  Add the coconut oil and when it is hot, reduce the heat to medium and add the mustard seeds. When they crackle and splutter, add the urad dal green chilies, grated ginger and curry leaves and fry for a few seconds. Do not let them burn.

  • Tip in the onions and sauté for a few seconds.
  • Add the turmeric powder, chili powder, coriander powder and cumin powder and mix well; sauté again for about 2 to 3 minutes. 
  • Stir in the potatoes and salt and mix well.  Keep frying for about 1 minute.  Do a taste test and adjust seasonings according to your taste.
  • Close the lid, lower the heat to medium low and cook for about 5 minutes to allow the spices and salt to blend through the dish. If you want the potato masala to be slightly soft and mushy, you can add a little water to it.

  • Remove the lid, mix again. Cook for another 5 minutes on medium low. Once the onions are well sautéed and spices are well incorporated in the potato curry and you see oil glistening from the edges of the curry, turn off the heat.
  • Garnish with chopped coriander leaves/cilantro and give it a good mix.

  • Remove from stove and serve with dosa, either stuffed or as I prefer it, on the side.

  • Serve hot!!!
  • Please let me know how you enjoyed this new version of potato masala for dosas.
  • You can also serve them with rotis, parathas (any Indian flatbread), puris (deep fried whole wheat latbread) or even make bread sandwiches with these.

Handy tip:

To keep spices (like coriander seeds, cumin or jeera seeds etc.) fresh for a longer time and to avoid spoilage, either keep them in the sunlight for a few hours, cool and store them in airtight containers, or you an pan roast them on medium heat, stirring often till hot, cool and then store them.

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