Poori Masala

Rinse and boil or steam potatoes. Then, peel and crumble them.

Heat oil in a pan. Add mustard seeds and let it crackle.

Then, add cumin seeds, chana dal and urad dal (optional). Fry on low heat till the lentils turn golden.

Add finely chopped ginger, chopped green chilies and curry leaves.

Then, add chopped cashews and stir well.

Next, add thinly sliced onions.

Add asafoetida and turmeric powder, mix and sauté on low to medium-low heat till onions translucent.

Add gram flour (besan) and stir to mix well.

Add chopped tomatoes, mix and sauté for 2 minutes.

Add water, stir and mix well. To know more, swipe up!

Bring this mixture to a simmer without a lid, on low to medium heat, for about 4 to 5 minutes.

Add crumbled potatoes and mix well.

Cover the pan with a lid and simmer the gravy on low to medium heat for 4 to 5 minutes.

Add salt and mix well. To know more, swipe up!

Lastly, add chopped coriander leaves. Stir very well and switch off the heat.

Serve potato masala hot with pooris. For more recipes, visit vegrecipesofindia.com