Potato Sabzi for Masala dosa
Experience the magic of masala dosa potato sabzi as you savor the crispy dosa and relish the flavorful potato filling. This timeless combination will leave you craving for more, and it is sure to become a favorite in your culinary repertoire.
Ingredients
- 3 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp urad dal split black lentils
- 1/2 tsp jeera cumin seeds
- 1 dry red chili
- A few curry leaves
- 3-4 green chillies slit
- 2 onions finely sliced
- 1/4 tsp turmeric powder
- Salt to taste
- 2 medium-sized potatoes boiled and mashed
- Fresh coriander leaves chopped
Instructions
- Heat oil in a pan or kadai over medium heat.
- Add mustard seeds and fenugreek seeds. Allow them to crackle.
- Add urad dal, jeera, dry red chili, and curry leaves. Saute for a few seconds until the dal turns golden.
- Add slit green chillies and sliced onions. Saute until the onions turn translucent.
- Add turmeric powder and salt. Mix well.
- Add the boiled and mashed potatoes to the pan. Mix everything together, ensuring the potatoes are well coated with the spices.
- Cook the potato bhaji on medium heat for 5-7 minutes, stirring occasionally, until the flavors meld together and the bhaji becomes slightly golden.
- Taste the bhaji and adjust the seasoning if needed.
- Garnish with freshly chopped coriander leaves.
- Remove from heat and let the Potato Bhaji cool down slightly before using it as a filling for Masala Dosa.
- The Potato Bhaji is now ready to be used as a delicious filling for Masala Dosa. Spread it on the dosa, fold, and serve with coconut chutney and sambar for a satisfying meal. Enjoy!
Notes
Note: When preparing the Potato Sabzi, take care to ensure that the boiled potatoes are not entirely mushy. It's best to boil the potatoes until they are tender but still hold their shape. This will allow them to retain some texture, resulting in a more enjoyable eating experience.