Aloo masala is a classic South Indian recipe, steeped in a rich blend of earthy spices and overflowing with zest. It features potatoes that have been enhanced with ghee and imbued with the scents of aromatic curry leaves. This is the classic filling found in the popular dish, masala dosa, and is perfectly accompanied by condiments like coconut chutney.

This treasured recipe comes from the kitchen of Anita Jaisinghani, who is widely known for her cookbook, Masala: Recipes from India, the Land of Spices. The recipe is straightforward and fast, requiring just a handful of ingredients including minced onions, curry leaves, and black sesame seeds. The star ingredient in this dish is ghee, celebrated for its rich texture and nutty flavor.

Ghee, translated from the Sanskrit word meaning “bright,” is a form of clarified butter that made its debut around 8,000 years ago in the Indus Valley. This ingredient, which was previously used as lamp fuel and divine offerings, is now common in South Indian cooking. It is usually made from the milk of water buffaloes and cows, fermented to create yogurt before being churned into butter. The butter is then subject to heat, which evaporates the water, browns the milk solids for added flavor and is then strained to produce a golden liquid.

Aloo masala is also a favorite accompaniment to flatbreads such as naans and pooris.

The recipe includes ginger puree as a component, a convenient alternative to grating fresh ginger. This ingredient can be discovered in Indian groceries or on online platforms such as ranisworldfoods.com. The puree is an excellent substitute for fresh ginger in a plethora of savory dishes.

Here’s how to prepare it: Start by boiling potatoes, water, salt, and turmeric in a pot, then reduce heat to medium-low and cover. After the potatoes become tender, incorporate chile and ginger and leave it covered off the stove. Then, melt ghee in a skillet, add onions, curry leaves and mustard seeds, and stir the mix until the onions are translucent. The final step includes transferring the potatoes to the onion mixture, adding the remaining salt and stirring until the potatoes break down into a coarse, mashed consistency.