Oct 16, 2019 Skip the step of boiling the potatoes first and do it all in one-pot!
Don’t worry I will be continuing with my Diwali recipes. This is just a little break in between to share more of the regular stuff that I usually share on the blog :)! This Instant Pot Potato Masala is my new favorite Instant Pot recipe! You can also call them dosa aloo since these are the type of potatoes that are stuffed inside masala dosa. Earlier whenever I made these potatoes, I would first boil the potatoes in my traditional pressure cooker. And once the potatoes were boiled, I then would temper them with the spices. With this recipe, I do everything in one-go! Less dishes, anyone?
This Instant Pot Potato Masala
✔ is all made in one-pot, no boiling the potatoes separately! ✔ vegan and can be made gluten-free by skipping the hing ✔ is versatile and can be used in a number of ways ✔ gets done in 30 minutes or less This potato masala is made with few ingredients and uses minimal spices. And if you ask me, that’s what makes it so good! The main flavor of the dish comes from liberal use of fresh curry leaves and ginger. These two ingredients impart a wonderful flavor to this potato masala. As far as the ground spices are concerned, only turmeric is used.
Serving Suggestions for Potato Masala
Like I said, this dish is super versatile. You can use it in so many ways! ✔ stuff it inside dosa, after all these are dosa aloo! ✔ serve with poori or paratha ✔ stuff inside bread and make sandwich ✔ use in wraps, rolls etc- use some green chutney on the tortilla and then place the potato masala on top and make a wrap ✔ serve along with simple rice and dal I personally love this in my dosa and with poori! Which one is your favorite way to enjoy potato masala?
Method
1- Press the saute button on the Instant Pot. Once it displays hot, add the mustard seeds and let them splutter. 2- Add hing and then the chana dal (which has been soaked for 10 mins). Saute for 1 minute until the dal starts changing color. 3- Then add the onion, ginger, green chili and curry leaves. Stir and cook for 2 to 3 minutes until the onions soften. 4- Add water and deglaze the pot. There should be no browned bits stuck at the bottom of the pot. You might need to add little more water if you have a 8 qt IP.
5- Add the diced potatoes, turmeric and salt. Stir and close the lid. 6- Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Quick release the pressure. 7- Open the lid and you may mash the potatoes if you like. I only mashed a few. 8- Add the cilantro and mix. If there’s any excess water, you can press saute and stir for few minutes. I did not do this step.
Serve potato masala with pooris, paratha or use as a stuffing in dosa!
If you’ve tried this Instant Pot Potato Masala Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Instant Pot Potato Masala Dosa Aloo " ShowToc: true date: “2024-10-26” author: “Pamela Poteat”
Oct 16, 2019 Skip the step of boiling the potatoes first and do it all in one-pot!
Don’t worry I will be continuing with my Diwali recipes. This is just a little break in between to share more of the regular stuff that I usually share on the blog :)! This Instant Pot Potato Masala is my new favorite Instant Pot recipe! You can also call them dosa aloo since these are the type of potatoes that are stuffed inside masala dosa. Earlier whenever I made these potatoes, I would first boil the potatoes in my traditional pressure cooker. And once the potatoes were boiled, I then would temper them with the spices. With this recipe, I do everything in one-go! Less dishes, anyone?
This Instant Pot Potato Masala
✔ is all made in one-pot, no boiling the potatoes separately! ✔ vegan and can be made gluten-free by skipping the hing ✔ is versatile and can be used in a number of ways ✔ gets done in 30 minutes or less This potato masala is made with few ingredients and uses minimal spices. And if you ask me, that’s what makes it so good! The main flavor of the dish comes from liberal use of fresh curry leaves and ginger. These two ingredients impart a wonderful flavor to this potato masala. As far as the ground spices are concerned, only turmeric is used.
Serving Suggestions for Potato Masala
Like I said, this dish is super versatile. You can use it in so many ways! ✔ stuff it inside dosa, after all these are dosa aloo! ✔ serve with poori or paratha ✔ stuff inside bread and make sandwich ✔ use in wraps, rolls etc- use some green chutney on the tortilla and then place the potato masala on top and make a wrap ✔ serve along with simple rice and dal I personally love this in my dosa and with poori! Which one is your favorite way to enjoy potato masala?
Method
1- Press the saute button on the Instant Pot. Once it displays hot, add the mustard seeds and let them splutter. 2- Add hing and then the chana dal (which has been soaked for 10 mins). Saute for 1 minute until the dal starts changing color. 3- Then add the onion, ginger, green chili and curry leaves. Stir and cook for 2 to 3 minutes until the onions soften. 4- Add water and deglaze the pot. There should be no browned bits stuck at the bottom of the pot. You might need to add little more water if you have a 8 qt IP.
5- Add the diced potatoes, turmeric and salt. Stir and close the lid. 6- Press the manual or pressure cook button and cook on high pressure for 4 minutes, with the pressure valve in the sealing position. Quick release the pressure. 7- Open the lid and you may mash the potatoes if you like. I only mashed a few. 8- Add the cilantro and mix. If there’s any excess water, you can press saute and stir for few minutes. I did not do this step.
Serve potato masala with pooris, paratha or use as a stuffing in dosa!
If you’ve tried this Instant Pot Potato Masala Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
