South Indian aloo masala (dosa stuffing)

• vegetable oil↗4 tbsp tbsp
• mustard seeds1 tsp tsp
• curry leaves↗10-15
• asafoetida¼ tsp tsp
• onion↗1

  thinly sliced

• tomato purée↗1 heaped tbsp tbsp
• sambar masala↗3 tsp tsp

  mixed with ¼ cup water

• large potatoes↗4

  boiled and cut into bite size chunks

• corianderhandful fresh

  finely chopped

Step-by-step instructions

1. 1

   Heat the oil in a pan over a medium heat. Fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the onions. Cook for 3-4 mins until the onions are slightly golden.

2. 2

   Stir in the tomato purée along with the diluted sambar masala. Tip in the potatoes, 1¼ tsp of salt and mix well. Lightly crush the potatoes with a wooden spoon and cook for a further 3-4 mins. Taste for seasoning. Serve garnished with the coriander.