Aloo Matar for Dosa (Potatoes and Peas for Dosa)

This combination of potatoes and peas has a unique South Indian flavor that goes well with Dosas. This classic dish is an option for stuffing Dosas (called Masala) with chutney on the side. I love the taste of crunchy peanuts, so I always sprinkle some on mine, but that is optional.

ingredients:

3 medium potatoes
2 Tbsps. vegetable oil
1/2 tsp. black mustard seeds
1-2 dried red chilies (optional)
10-12 fresh curry leaves
1/2 tsp. turmeric
1/4 tsp. asafetida (optional)
1 cup sliced onions
1 cup fresh or frozen English peas
1 1/2 tsps. salt
1/4 roasted peanuts (optional)

preparation:

• Boil the potatoes, peel them, and break them into small, bite-sized pieces (about 3 cups).
• Heat oil in a skillet over medium heat.
• Add mustard seeds and chilies.
• When seeds start to pop, add curry leaves. Stir.
• Add turmeric and asafetida. Stir.
• Add the onions and saute until transparent and starting to change color.
• Add peas and salt. Stir, add a couple of tablespoons of water, cover, and cook for 3-5 minutes on low heat until peas are almost tender.
• Add potatoes, mix well, cover, and cook on low heat until heated, 3-4 minutes.
• Taste and adjust the seasonings, sprinkle with peanuts, and serve!

 

 

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