poori masala recipe, how to make poori masala | side dish for poori

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

poori masala recipe

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.

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

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.

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

cooking potato masala

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.

poori masala recipe, potato masala recipe

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

poori masala recipe, potato masala recipe

poori masala recipe

4.63 from 27 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:20 mins
Total Time:40 mins
Course:main course,side dish
Cuisine:south indian,tamil nadu
Servings (change the number to scale):3 to 4
poori masala recipe, potato masala recipe
south indian potato masala gravy or sabji with pooris. this spiced potato dish also goes very well with dosa or chapatis.
(1 CUP = 250 ML)

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.

NOTES

for a gluten free version, skip asafoetida.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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