November 30, 2016 by dassana amit 61 Comments

poori masala recipe, potato masala recipe for pooris and dosa

Name: poori masala recipe | potato masala recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 to 4
Ingredients: 400 grams potatoes (Or 2 large potatoes Or 2 cups tightly packed crumbled boiled potatoes); 150 grams onions (Or 1 large onion Or 1 cup tightly packed thinly sliced onions); 40 to 50 grams tomatoes (Or 1 small to medium tomato Or ¼ cup chopped tomatoes (optional)); 1 inch ginger, (finely chopped or 2 teaspoon finely chopped ginger); 2 to 3 green chilies, (chopped Or 2 to 3 teaspoon chopped green chilies (reduce the amount of green chilies if you want)); 1 sprig curry leaf (or 10 to 12 curry leaves (kadi patta)); 1 teaspoon mustard seeds ((rai)); 1 teaspoon cumin seeds ((jeera)); 2 teaspoon chana dal ((husked split bengal gram)); 1 teaspoon urad dal ((husked split black gram) - optional); 1 pinch asafoetida ((hing)); ⅓ to ½ teaspoon turmeric powder ((haldi)); 8 to 10 cashews, (chopped (kaju)); 2 teaspoon besan ((gram flour)); 1.25 to 1.5 cups water (or add as required); 2 tablespoon chopped coriander leaves ((dhania patta)); 2 tablespoon oil; ½ teaspoon sugar or add as required ((optional)); salt as required

poori masala recipe with step by step pics – hotel style potato masala for pooris.

sharing one more potato side dish that goes very well with pooris. you can also serve this south indian potato masala with dosa or poha dosa, onion rava dosa or even chapati.

the dish is one of those potato gravy dishes that i make on sundays. not that i make poori everytime. i also make chapatis or dosa to go along with this dish.

poori masala makes for a good breakfast or lunch or brunch. when i took the pics, i had also made aamras to go along with the pooris. the combo of aamras and any potato sabji with pooris is too good.

you can serve potato masala with pooris or chapati or with a side of chopped onions or coconut chutney.

poori masala recipe card below:

4.56 from 9 votes

poori masala recipe | potato masala recipe

prep time

20 mins

cook time

20 mins

total time

40 mins

poori masala recipe - south indian potato masala gravy or sabji with pooris. this spiced potato dish also goes very well with dosa or chapatis.

course: main, side

cuisine: south indian, tamil nadu

servings: 3 to 4

author: dassana

ingredients - measuring cup used, 1 cup = 250 ml

400 grams potatoes Or 2 large potatoes Or 2 cups tightly packed crumbled boiled potatoes
150 grams onions Or 1 large onion Or 1 cup tightly packed thinly sliced onions
40 to 50 grams tomatoes Or 1 small to medium tomato Or ¼ cup chopped tomatoes (optional)
1 inch ginger, finely chopped or 2 teaspoon finely chopped ginger
2 to 3 green chilies, chopped Or 2 to 3 teaspoon chopped green chilies (reduce the amount of green chilies if you want)
1 sprig curry leaf or 10 to 12 curry leaves (kadi patta)
1 teaspoon mustard seeds (rai)
1 teaspoon cumin seeds (jeera)
2 teaspoon chana dal (husked split bengal gram)
1 teaspoon urad dal (husked split black gram) - optional
1 pinch asafoetida (hing)
⅓ to ½ teaspoon turmeric powder (haldi)
8 to 10 cashews, chopped (kaju)
2 teaspoon besan (gram flour)
1.25 to 1.5 cups water or add as required
2 tablespoon chopped coriander leaves (dhania patta)
2 tablespoon oil
½ teaspoon sugar or add as required (optional)
salt as required

how to prepare recipe

prepping:

boil or steam 2 large potatoes in a pressure cooker or steamer. if pressure cooking, then pressure cook for 5 to 6 whistles.
when the potatoes are still warm, peel and crumble them. you can also chop them and keep aside.
peel, rinse and thinly slice the onions. also chop the tomatoes, ginger, green chilies and coriander leaves. rinse and dry the curry leaves in a kitchen towel. chop the cashews.

preparing the potato masala:

heat 2 tbsp oil in a pan or kadai/wok. lower the flame and add 1 tsp mustard seeds. crackle them.
then add the 2 tsp chana dal, 1 tsp cumin seeds and 1 tsp urad dal (optional).
stir and saute till the dals become golden.
add 2 tsp finely chopped ginger, 2 to 3 tsp chopped green chilies and 10 to 12 curry leaves.
then add 8 to 10 cashews, which have been chopped.
stir and then add 1 cup tightly packed thinly sliced onions.
add a pinch of asafoetida and 1/3 to 1/2 tsp turmeric powder.
stir very well and saute the onions till they become translucent.
now add 2 tsp besan or gram flour.
mix the besan very well.
add 1/4 cup chopped tomatoes. adding tomatoes are optional and you can skip it. stir and saute the tomatoes for 2 minutes.
then add 1.25 to 1.5 cups water.
stir very well.
bring this mixture to a simmer. about 4 to 5 minutes on a low to medium flame.
now add the crumbled or chopped potatoes and stir very well.
cover and simmer the potato masala for 4 to 5 minutes on a low to medium flame. the potato masala should thicken and have a right consistency which is not too thick nor thin.
season with salt as per taste. mix the salt with the rest of the potato masala. you can also add a bit of sugar if you want.
lastly add 2 tbsp chopped coriander leaves. stir very well and switch off the flame.
serve potato masala with pooris or chapatis or dosa.

Recipe Notes

for a gluten free version, skip asafoetida.

SIMILAR RECIPES

step by step poori masala recipe:

1. boil or steam 2 large potatoes in a pressure cooker or steamer. if pressure cooking, then pressure cook for 5 to 6 whistles.

2. when the potatoes are still warm, peel and crumble them. you can also chop them and keep aside. you should be able to get 2 cups tightly packed crumbled potatoes.

3. heat 2 tbsp oil in a pan or kadai/wok. lower the flame and add 1 tsp mustard seeds. crackle them.

4. then add 2 tsp chana dal, 1 tsp cumin seeds and 1 tsp urad dal (optional).

5. stir and saute till the dals become golden.

6. add 2 tsp finely chopped ginger, 2 to 3 tsp chopped green chilies and 10 to 12 curry leaves. you can reduce the amount of green chilies if you want. the chilies i used were very mild, so i add 2 of them.

7. then add 8 to 10 cashews, which have been chopped.

8. stir and then add 1 cup tightly packed thinly sliced onions (1 large onion, sliced).

9. add a pinch of asafoetida and ⅓ to ½ tsp turmeric powder.

10. stir very well and saute the onions till they turn translucent.

11. now add 2 tsp besan or gram flour.

12. mix the besan very well with the rest of the ingredients.

13. add ¼ cup chopped tomatoes (about 1 small to medium tomato, chopped). adding tomato is optional and you can skip it. stir and saute the tomatoes for 2 minutes.

14. then add 1.25 to 1.5 cups water.

15. stir very well.

16. bring this mixture to a simmer. about 4 to 5 minutes on a low to medium flame.

17. now add the crumbled or chopped potatoes and stir very well.

18. cover and simmer the potato masala for 4 to 5 minutes on a low to medium flame. the potato masala should thicken and have a right consistency which is not too thick nor thin.

19. season with salt as per taste. mix the salt with the rest of the potato masala. you can also add a bit of sugar if you want.

20. lastly add 2 tbsp chopped coriander leaves. stir very well and switch off the flame.

21. serve south indian potato masala with pooris or chapatis or dosa.

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