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, 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 Poori or chapati or with a side of chopped onions or coconut chutney.
Preparation to make 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.
Making poori masala
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.
Cooking potato masala
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.
poori masala recipe
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
INSTRUCTIONS
preparation for poori masala recipe
- 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.
making 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.
cooking potato masala
- 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.
Thnx… Your recipes works great for me….
Welcome Raj