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poori masala recipe, potato masala recipe for pooris and dosa

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poori masala recipe
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poori masala recipe with step by step pics – delicious 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. at times i also make this maharashtrian style poori bhaji and punjabi aloo poori recipe. aloo poori is kind of popular all over india and is made in different ways.

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:

poori masala recipe

poori masala recipe | potato masala recipe

poori masala recipe - south indian potato masala gravy or sabji with pooris. this spiced potato dish also goes very well with dosa or chapatis.
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course main course, side dish
cuisine south indian, tamil nadu
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
servings 3 to 4
author dassana

ingredients (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 make recipe

preparation for 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.
  3. 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.

making potato masala:

  1. heat 2 tbsp oil in a pan or kadai/wok. lower the flame and add 1 tsp mustard seeds. crackle them.
  2. then add the 2 tsp chana dal, 1 tsp cumin seeds and 1 tsp urad dal (optional).
  3. stir and saute till the dals become golden.
  4. add 2 tsp finely chopped ginger, 2 to 3 tsp chopped green chilies and 10 to 12 curry leaves.
  5. then add 8 to 10 cashews, which have been chopped.
  6. stir and then add 1 cup tightly packed thinly sliced onions.
  7. add a pinch of asafoetida and 1/3 to 1/2 tsp turmeric powder.
  8. stir very well and saute the onions till they become translucent.
  9. now add 2 tsp besan or gram flour.
  10. mix the besan very well.
  11. add 1/4 cup chopped tomatoes. adding tomatoes are optional and you can skip it. stir and saute the tomatoes for 2 minutes.
  12. then add 1.25 to 1.5 cups water.
  13. stir very well.
  14. bring this mixture to a simmer. about 4 to 5 minutes on a low to medium flame.
  15. now add the crumbled or chopped potatoes and stir very well.
  16. 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.
  17. 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.
  18. lastly add 2 tbsp chopped coriander leaves. stir very well and switch off the flame.
  19. serve potato masala with pooris or chapatis or dosa.

recipe notes

for a gluten free version, skip asafoetida.


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.

potatoes for poori masala recipe

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.

aloo for poori masala recipe

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

mustard for poori masala recipe

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

chana dal for poori masala recipe

5. stir and saute till the dals become golden.

making poori masala recipe

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.

ginger for poori masala recipe

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

kaju for poori masala recipe

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

onions for poori masala recipe

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

turmeric for poori masala recipe

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

onions for poori masala recipe

11. now add 2 tsp besan or gram flour.

besan for poori masala recipe

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

making potato masala recipe

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.

tomatoes for potato masala recipe

14. then add 1.25 to 1.5 cups water.

water for potato masala recipe

15. stir very well.

making potato masala recipe

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

making potato masala recipe

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

aloo for potato masala recipe

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.

making potato masala recipe

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.

salt for potato masala recipe

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

making potato masala recipe

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

hotel style potato masala recipe




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Reader Interactions

{ 69 Responses }

  1. Was not sure if you got my earlier email…so reposted it and then realised that you have already replied ..

    It is amazing that you not run this wonderful blog but reply to so many queries and comments!

    thanks again
    Anu

    • i reply everyday to the comments anuradha 🙂. yes sometimes some comments do not get posted as the system rejects them if it finds some spammy words in it.

      thank you and welcome 🙂

  2. Hi Dassana,
    Made potato masala today following your recipe to the T. It tastes soo good. Did not have time to make poori or chapati so served it on a toasted bread bun as after school snack for my son.

    He enjoyed it and asked ” can you make this same thing all the 5 days of the school week ?

    Thank you so much!
    Best regards, Anu

    • thats sweet 😊 you can add some variations like grated carrots and peas just to make the potato masala more healthier. thanks anuradha for sharing this lovely feedback.

  3. Thank yo for so much for this recipe. I owe you big time.
    I didn’t have mustard seeds, curry leaves, cashews and gram flour. I tried without these ingredients and it was good, wondering how awesome that could have been with those ingredients.
    I just need to know the purpose of adding gram flour. Please help.

    And again I’m a big fan of your recipes, my mum is not well so nowadays I cook for her and the dishes comes out to be so delicious that she loves it.

    • welcome palak. feels good to know that you are taking cake of your mom and she is liking the food that you are cooking. for poori masala, if possible try adding mustard, curry leaves, cashews if you can. gram flour is used to thicken the gravy as well as make it smooth. not essential though as poori masala can be made without besan also. in hotels in south india, they add gram flour in the potato masala.

  5. This is one of the most perfect dish I ever made..that day two of hubby’s friend appeared suddenly and immediately thought of making poori and this for breakfast. As it is quicker than our roti-vaji. I skipped curry leaves as cant tolerate the smell, didn’t have cashews, who cares!!Oooo….one friend said he would go to one indian restaurant and wait from 7 am to eat this same dish for breakfast and if he goes later wud finish. Couldn’t understand how I managed to duplicate. I am supposed to be Bangali…? The only prob was the poori disappeared faster than I could fry. Thank u soo much again , Dassana. I am getting quite addicted to indian cooking. Your layout for the recipes is the culprit-so intresting yet so simply shown. So much love for you.

    • thanks kimia. the way you have written shows the thankfulness and gratitude you have. thanks a ton 🙂

      poori masala is a favorite south indian tiffin breakfast. the friend is right. if the taste is good, the poori masala disappears very fast. next time try adding a few curry leaves. they give a nice aroma. you can just add 3 to 4. you will get the authentic taste. cashews can be given a skip.

  9. Hi Dassana,

    I’m going to try this recipe for lunch today. after browsing a few recipes i noticed you have a nice set of measuring spoons, where did you get them from?

  10. Hi , I should thank u for easy recipes….got interest in cooking after going through ur recipes..its really easy to make….

  11. Hi Dassana

    How r u…this might be unrelated but one of my friend is going to USA …can u suggest anything to get from there for me related to baking ingredients which u feel is worth buying there….expecting ur reply

    • helen, i am fine. i have no idea because most of baking stuff is available in india now. but you can go for good quality cocoa powder, vanilla extract, chocolate bars for baking.

  12. You are just Superbbb…Before marriage I don’t like to go in kitchen.. but now I start cooking..after read your recipes now I am doing this with more an more interest…

  14. Hii..mam I m maharashrtean but my hasbend is South this racepi is very useful for me..his like your all racepis then thanku so much …your racepi and this photos…

  16. Hi,this is kishore,thank you for all your great work,I frequently follow this site,I have learn so much from this,recently I have tried this Poori masala,I don’t know so far that a gear chef hidden inside me ,that all credit goes to you only,after all thank you by now .

  17. Hi dassana,
    I tried this recipe today. Since I did not have green chilli , I added red chilli pdr and still It was excellent… Thanx again.
    I hav a doubt.. Y is hing added to certain dishes only ?? Which kinda dishes is hing gen added ?? Is there any sp role of hing in enhancing the flavour or anything ??
    Thanx in advance…

    • thanks for sharing the positive feedback kalpana. hing is added to not only give a subtle aroma to the dish but also it helps in digestion. in most potato based gravies or sabzis hing is added. in satvic indian cuisine, hing is used as a substitute for garlic and onions. so you will see that in most no onion no garlic recipes, hing is added. i also add hing in all the dals i make as it helps in digestion and give a nice aroma to the dish. though just add a pinch, otherwise the dish can get ruined with its strong pungent taste and flavor.

  18. Hi dassana,

    I tried your every version of potato gravy and they turn awesome. Thankyou for sharing nice and easy recipes.

    I have one query regarding vanilla icecream which i tried…i think i come to soft serve after whisking cream for 2 minutes…then also there is ice crystal formation in icecream…i am going wrong somewhere…please help

    Thank you

    • welcome rutba. if there are ice crystals you just whip the ice cream again and freeze it. some times ice crystals do appear in the ice cream. so the tip is to whip the ice cream and freeze it. this whipping of the ice cream can be done twice or thrice to get a softer texture.

  19. Is there any alternative for kadhi leaves.pls suggest me. Where i can find kadhi leaves i don’t know.

  20. Your recipes are too good and I tried so many dishes. Thanku so much for sharing these recipes and especially with the images.
    Grt job

  21. Dear Dassana,

    I tried bharwan bhindi yesterday night for the first time from your recipe and it came out amazingly well. Thank you for that. I have one question though – Why am i not able to post comment in bharwan bhindi recipe itself? I don’t see comment option there.

    • thanks for the feedback apurva. we have closed the comments on the older recipe posts for the time being due to us being short of time and also due to spam and unrelated comments. we are looking into what can be done.

  23. Thank you so much mam…it will really work…besides your recipes the best part of your website is that you reply so quickly….till now in my baking experience my only success was whole wheat butter biscuits…but mam i didnt understand y we used chilled butter in making these cookies whereas we use butter at room temperature in all other cookies ?

    • thanks shuchi. there are two methods of making cookies. one is the creaming method, where softened butter or semi solid ghee is beaten with powdered sugar. here the butter+sugar is beaten till the mixture becomes light and soft. now this beating helps in making the cookies light and crumbly. other method is use chilled butter and cut the butter in the flour. this gives you a bread crumb like texture which again helps in making cookies crumbly. so a recipe can have either of this method. based on the recipe, the cookie can be chewy or light or soft or dense or too crumbly.

  24. Thanks for all your recipes. I tried your paneer tikka masala. It turned out to be very tasty..

  25. hi,there is no link for leaving a reply in your baking section thats why i am leaving a rp here..i made nankhatai in my 28 litres otg as per your recipe keeping the both heating elements on and also keeping the black tray at second rack as my otg has four racks..i preheated the otg at 180 degree c for ten minutes and baked nankhatai at the same temperature for first ten mins.after ten mins i checked them and saw the bottom getting brown and top part was completely uncooked then i changed the heat to top for two mins…after removing the tray out my nankhatai got little hard like biscuits..they were not soft at all..i got very disappointed,,as i m new at baking and very passionate about this ,,,so plz guide me what did happen wrong…?and using black tray doesnot give better results?and one more question …which metal utensils can we use to make cake and the proper size also…

    • hi shuchi, baking is quick in a dark colored pan. aluminum pans are lighter and reflect heat whereas black pans absorb heat. hence dark or colored pans bake in less time. since the bottom heating element was much closer to the pan, thats why the base has got browned. hardness could also be due to too much kneading or mixing of the dough. i don’t think here hardness is due to the heating elements issue or the temperature. cookies and biscuits should be just lightly mixed and gathered together to form a dough. they are not kneaded even lightly like chapati dough. you just have to gather the mixture and not knead it. even the mixing should not be over done. use black tray when you want to get quicker results. and if using a black tray then you have to reduce the temperature and time a bit. best is to use aluminium utensils.

  26. Hello Dassana,

    This is one potato dish which I always love with poori’s more than anything else. Its quite similar to my mom’s recipe minus the tomatoes & Besan flour. she adds a 2-3 spoons of grated carrots & some peas as a variation. But this is very yum yum and just reading the recipe is mouth watering.

    One suggestion / request – Like you have a collection of mushroom, gobi, palak recipes, you can add a potato collection too. Its easy to search 😛

    Happy cooking
    Lalitha

    • thanks lalitha for sharing your mom’s variation. i also add green peas at times. we will make a collection of potato recipes. we have to as we have some more potato recipes coming up 🙂

  27. Its better to add besan mixed with water to make it lump free. It is also easy to mix that way….. An all time favorite in south….. My personal favorite too 🙂

  28. Made kaju katli yesterday and it came out very well. Thanks a lot for the detailed recipe. It was my first attempt to make it 🙂

  29. Dear dassana,
    I’m frm south India and love this dish which goes so well with dosa on a weekend…
    Thanks a ton for posting this recipe …..

  30. Dear Dassana,

    I tried this aloo masala and it turned out to be good. I just did one addition and that was to add some red chilli powder because i wanted it to be be spicy 🙂

    In all a good twist to the normal aloo sabji. I have made jeera aloo before but this time i wanted a gravy dish :). Thanks once again.

  31. Dear Dassana,

    I think this has been long time coming. I came across your blog almost a month back and since then I have been trying many recipes. I was always in the habit of consulting 2-3 recipes and then mixing all three and making my own version of it but now most of the time i just follow yours. Recipes are simple and easy to understand specially for beginners. I have tried many dishes and all of them came out extremely well, but special mention goes to coconut laddoo with condensed milk. The melt in mouth laddoos were to die for. Thank you so much for that one. One variation which i did was – I soaked 1/2 kg dessicated coconut in 250 ml of milk for an hour before sauteing in ghee. I will be trying bharali bhindi soon and will let you know how it goes. I am also a passionate cook and foodie and i am delighted by seeing the same in you. I always keep on trying different cuisines and this blog is paradise for me. I feel like a kid lost in wonderland :P. I want to try all your recipes at once but time is an issue 😉 but definitely will keep you posted. Keep up the good work and all the very best for your future endeavours 🙂
    Till then happy cooking!!!

    P.S. – One more thing – I was wondering how to make potato sabji with a slight twist to go with my palak paratha and here you came to my rescue. Will be trying this recipe tomorrow morning. Thanks once again.

    • thanks you very much apurva for such an encouraging comment. same pinch 🙂 when i go out to dine in restaurants i become a lost foodie and get confused what to order. but the rest of my family is pretty happy ordering their punjabi food. for the potato recipes, i have posted many recipes. you can even simply make a jeera aloo and that too goes very well with palak or gajar paratha.

  33. hello dassana,

    thanks a lot for all your recipes…just tried this and it turned excellent.
    Cannot stop appreciating your effort and love in posting these recipes and also ur patience in replying to every comment in a very humble way….keep going and very best wishes for all that are yet to come….As in India we believe that feeding a stomach with neat,healthy and nutritious food is nothing less to a God’s boon…thank you for inspiring us to cook and bringing a smile on to their faces after every meal.
    May God bless you and ur family with health,happiness and prosperity..

      • I was very much interested to have the Roopak” PuriAloo Masla.
        I cook very ofen vesitable Aloo Gabi , and have used this Masla
        , it has a an excellent flavour and test, lookin for to Buy this masla , can you help me , I stay very near to Hamburg In Germany