Potato Curry, Aloo Bonda and Masala Dosa

Potato Curry, Aloo Bonda and Masala Dosa

Potato curry is used for aloo bonda as well as making masala dosa.

1. How to make potato curry

Ingredients Per serving

Main Ingredient

Potatoes - 2 big ones or 3 small

Grated coconut (optional) 2 tsp

Curry Powder - 1 tsp

Cooking oil - 1 tbs

"Tadka" - Special Garnishing

(It is possible to do the garnishing only with mustard seeds. All the other ingredients add flavour and nutrition but it is possible to do without them.)

Mustard - 1/2 tsp

cumin seeds - 1/4 tsp

chickpea dal - 1/2 tsp

White lentil dal - 1/2 tsp

red chilly - 1

Green chilly - 1

Curry leaves - 3

Coriander leaves - 1/2 tsp

Asafoetida - one pinch

There are two ways of making potato curry.

1. You can peel and cut the potatoes in thin slices and make the curry.

2. You can cook the whole potatoes in pressure cooker or micro oven and then make the curry.

1. Potatoes chopped

- Take a deep frying pan, place it on the stove over medium heat.

- Add a tbs of cooking oil.

- When the oil is warm add the mustard seeds.

- When the mustard seeds start popping, add the chick pea and white lentil dal as well as the red and green chillies.

- Add the curry leaves and coriander leaves.

- Add the chopped potatoes and mix well.

- Keep stirring the potato and cook it over medium heat.

(Alternatively you can do part of this process in the micro oven. After the mustard seeds pop up, you add the chopped potatoes, mix well and then keep it in micro oven for 10 minutes.)

- Add a tsp of curry powder. (you get this curry powder free with instant dosa mix)

You can also add garam masala powder if you do not have the curry powder.

- Add salt to taste.

- Add grated coconut (optional)

- Cook until the potato is soft and well cooked. You can stick a fork into it and check if it has turned soft. The fork will pass through easily when potato is well cooked.

Transfer the potato curry to a serving bowl. Decorate with coriander leaves and curry leaves.

2. Potatoes cooked whole

Cook the potatoes whole along with the skin in a pressure cooker or micro oven.

If you are cooking it in a pressure cooker you may need to wait for three or four whistles.

If you are cooking in micro oven you need to keep it at high for 10 minutes.

Peel the skin of the potatoes. If you are peeling the potato when the potatoes are hot, you may need to use cold water to cool the potatoes.

- Take a deep frying pan, place it on the stove over medium heat.

- Add a tbs of cooking oil.

- When the oil is warm add the mustard seeds.

- When the mustard seeds start popping, add the chick pea and white lentil dal as well as the red and green chillies.

- Add the curry leaves and coriander leaves.

- Add the chopped potatoes and mix well.

- Add a tsp of curry powder and salt to taste.

You can add more or less curry powder depending on how spicy you want the potato curry to be.

Cook for a minute, constantly stirring till the curry powder and the potato get mixed well.

Transfer to a serving bowl and decorate with coriander and curry leaves.

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Aloo Bonda

Potato is called Aloo in Hindi.

Ingredients to make Aloo Bonda

Potato curry - 1 cup

Chickpea flour - 2cups

Water - 1/2 cup

Cooking oil - 1/2 ltr (for frying the aloo bonda

curry powder - 1/2 tsp

lemon juice - 1 tsp

Salt to taste

- Roll potato curry in small balls (a small lemon size)

- Take the chickpea flour in a bowl, add curry powder and salt

(curry powder is free with instant dosa mix)

Alternatively you can add garam masala or chillie powder.

- Add water little by little and mix the chickpea into a smooth paste.

- Add a pinch of cooking soda (optional)

- Add the lemon juice and mix well (optional)

- Warm the cooking oil over medium heat in a deep frying pan.

- Take a potato ball, dip it in chickpea paste and roll it so as to cover it completely with chickpea paste.

- Gently drop the potato balls, dipped in chickpea paste, one by one, into the warm oil.

- Deep fry the potato balls in warm oil. At a time you can fry five or six balls together.

- Roll the balls in oil so that all sides are evenly friend.

- When well fried the bondas will turn golden brown.

You can eat the aloo bondas with tomato sauce or mustard paste.

You can also eat the bondas with coconut chutney (free with instant dosa mix)

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Masala Dosa

Ingredients

Instant Dosa Mix 1 cup

Water 2 cups

Potato curry - 2 tbs

Cooking oil - 2 tsp

Take the dosa mix in a small bowl, add water little by little.

Mix well to get dosa batter without knots.

The batter should be thin enough to easily spread.

Place a flat pan over medium heat.

Smear the pan with a little oil. (You can roll a tissue paper into a tiny ball, dip it in oil and smear the pan)

Take a ladle full of dosa batter and spread it in a circular shape on the flat pan.

Add a tsp of cooking oil around the corners of the dosa.

Cook for a minute.

Take a spatula, pass it around the corner of the dosa.

Slightly lift a corner and check if it has turned golden brown.

Spread potato curry on one half of the dosa.

Fold the other half to cover the potato curry.

Flip the dosa.

Add a tsp of oil and cook for a minute.

Now masala dosa is ready to eat.

You can eat it with chutney, dal or any other side dish such as Tomato sauce or mustard paste.