Sometimes, the simplest of all recipes are the one hardest to make! Sounds so philosophical? Ask any food lover and they will tell you how many hours they have spent near that hot stove, trying to recreate the same magical dish they had at the party last weekend, or at some restaurant or simply at some friend’s place. It takes a lot of effort and patience to re-build some recipe.
Like I had tried the simple potato sabzi we get with Dosa in the South Indian restaurants at least 10 times before I got this right. And no, I was foolish not to consult any blog since I thought its so easy to make. Well, it wasn’t !
I mixed and matched a few spices but the taste was never right. And in the same trial and error sequence, one fine day, I somehow got that perfect taste. Ohh! I am making this sound like I have invented a new molecule for the human kind. But yea, it does feel like that to me.
The secret to this recipe is- well, use no spice. Yes! You heard it right. I only used salt and turmeric as spices, and mustard seeds for tadka. No other spice was used, and honestly it was the best alu masala I had in my kitchen. I must state the fact again here- that I have not consulted any of the recipes my South Indian Blogger friends must have posted on their blogs. Traditionally, there might be some other ingredients added up to this dish, but I just like it as it is.
The recipe is simple, and super quick. I will sum it up in a few lines below:
What you need?
- ½ kg potatoes – boiled and peeled
- 1 onion – sliced thin lengthwise
- ½ tsp Mustard seeds
- ½ tsp turmeric
- 1 tsp salt- or as per taste
- 5-6 curry leaves, washed
- 3-4 green chilies, sliced or chopped
- 2-3 red dried chilies
- 1 tbsp mustard or coconut oil
How to make?
- Peel boiled potatoes and chop them roughly
- In a pan, heat oil and throw in the mustard seeds, fry till they start to splutter
- Add in curry leaves and both chilies, fry for 30 seconds. Add in chopped onion slices and fry till well cooked.
- Add in turmeric and salt, mix well. Cook for 1 more minute
- Add in roughly chopped potato cubes and cook covered for 2-3 minutes. If it gets too dry, you may sprinkle some water.
- Fold into your Dosas or have it with chapathis. It even tastes good when sandiwched between two bread slices.
- You may add some peanuts into the sabzi, it tastes really nice and crunchy. Though that’s not traditionally for dosa of course
- I also add some black pepper to this sometimes, which tastes really nice.
If you are looking for more simple Potato sabzi- try this Jain style Aalu masala, Maharashtrian recipe for Batata chi bhaji, Dahi aalu, Jeera alu, and not to miss my all time favourite – Dahi pudina aalu as below: