Step 1

Firstly, boil the potatoes in a stovetop pressure cooker for 3-4 whistles with little water on medium heat and let the pressure release naturally. You can also boil potatoes in the Instant Pot. Or you can also cook them in a large pot until just tender, about 15 minutes, drain, and set aside.

Step 2

Once it is cooled, peel, dice and then roughly mash it. Don't mash it completely.

Step 3

Heat the Kadai, add oil, once it's hot add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.

Step 4

Then add green chilies, curry leaves, ginger, asafetida and saute it for 30 secs.

Step 5

Now add onion, turmeric powder, salt and saute it for 2-3 minutes or till onions turn light brown.

Step 6

Then add boiled & mashed potato and mix it well, close the lid, and cook for 2 minutes. Turn off the flame.

Step 7

Lastly, add coriander leaves, squeeze lemon juice and, mix it well. Potato/Aloo Masala filling for Dosa recipe is ready to serve.

Step 8

Firstly Peel and dice the potatoes into ¾ -1 inch cubes. I used Yukun gold potatoes about 400 grams.

Step 9

Press SAUTE on Instant Pot. Add oil, Once hot, add mustard seeds, cumin, urad dal, chana dal, and saute it till dals become light brown.

Step 10

Then add green chilies, curry leaves, ginger, asafetida and saute it for 30 secs.

Step 11

Now add onion, turmeric powder, salt and saute it for 2-3 minutes or till onions turn light brown.

Step 12

Add diced potatoes and along with ⅓ cup of water. Deglaze the pot i.e., Make sure to scrap any spice if sticking to the pot to avoid BURN alert.

Step 13

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 4 minutes.

Step 14

When the instant pot beeps, Do a QUICK RELEASE (QR).

Step 15

Remove lid away from you, sprinkle coriander leaves and lemon juice, Mix well.

Step 16

You can also roughly mash using potato masher according to your preference.

Step 17

Potato (Aloo) Masala curry is ready, serve with hot with Dosa, Poori, chapatis, & parathas.