Poori Masala Recipe | South Indian Potato Masala
Poori Masala Recipe is a versatile wholesome breakfast dish, where potatoes cooked with onions, mildly spiced with hints of ginger, curry leaves and fresh coriander leaves.
Servings: 3
Ingredients
- 1 Tablespoon Oil
- 1 teaspoon Mustard seeds
- 2 Tablespoons Channa dal/Bengal gram
- 2 to 3 large Onions thinly sliced
- 5 to 8 Green chilies slit lengthwise
- 1 inch Ginger roughly chopped or finely grated
- 1 to 2 sprigs of Curry leaves
- ½ teaspoon Turmeric powder
- 3 large potatoes peeled, roughly chopped into cubes & added into a bowl with water
- 1 to ½ cups water or as required
- Salt to taste
- Generous amounts of finely chopped fresh coriander
Instructions
- Heat a pressure pan with oil over medium heat.
- Season with mustard seeds and channa dal.
- When the mustard seeds splutter and the lentils turn light brown, add in chopped onions, green chilies, ginger and curry leaves.
- Sauté till the onions turn translucent.
- Add turmeric powder and give it a nice stir.
- Drain and add in the roughly cubed potatoes and mix well.
- Add water and required salt. Add enough water to cover the potato pieces.
- Cover the pressure cooker and cook for about 2 whistles. Turn off the heat.
- Open the lid of the pressure cooker once the pressure subsides.
- Turn on the heat again to give it a boil and gently mash a few potato pieces. Give it a nice stir till you get the required consistency.
Recipe Video
Notes
- I like to use almost equal quantities of potatoes and onions or even sometimes more onions. You can reduce the quantity of onions to suit your taste.
- Adjust green chillies to suit your spice levels.
- Do not brown the onions, sauté till it turns translucent.
- You can also boil potatoes first and then make the poori masala in a pan.
- I always add a lot of ginger to the poori masala which not only tastes great but also helps with digestion.
- Another variation to this dish is to add gram flour diluted in water at the end, which makes it more creamy giving a great texture and tastes different too. But for this you have to add more water to get a runny consistency. Instead you can also mash few pieces of boiled potatoes and add it to the gravy to thicken it. Some people also use rice flour or even maida to thicken but I do not prefer them. Check the Bombay Chutney Recipe!