This South Indian Poori masala is made with boiled potatoes, aromatics, herbs, lentils and spices. Make this flavorful and tasty potato masala for a comforting breakfast. This spiced potato dish goes very well with poori, dosa or phulka.
Rinse the potatoes very well in water Boil or steam them in a pressure cooker or steamer or Instant Pot. If pressure cooking, then pressure cook for 5 to 6 whistles on medium heat with water completely covering the potatoes.
Cook potatoes until they are softened and fork tender. Drain the water and set aside the potatoes to cool.
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.
Sautéing spices, onions and tomatoes
Heat in a pan or kadai (wok). Lower the heat and add mustard seeds. Crackle them.
Then add the chana dal, cumin seeds and urad dal (optional).
Stir and fry till the dals or lentils become golden ensuring that they do not burn.
Add finely chopped ginger, chopped green chilies and curry leaves.
Then add the cashews, which have been chopped.
Stir and then add the thinly sliced onions.
Add a pinch of asafoetida and turmeric powder.
Stir very well and sauté the onions till they become translucent.
Now add the besan or gram flour. Mix the besan very well with the rest of the ingredients.
Add chopped tomatoes. Adding tomatoes are optional and you can skip it. Stir and sauté the tomatoes for 2 minutes.
Cooking potato masala
Then add water. Mix 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 the chopped coriander leaves. Stir very well and switch off the flame.
Serve potato masala with pooris or phulka or dosa.
Use starchy potatoes types like russet or yukon gold.
The potatoes can be steamed or boiled in a pan or Instant Pot or in a stove-top pressure cooker adding water as needed.
You can choose to skip gram flour (besan) if you do not have it or swap it with chickpea flour.
Alter the consistency of the gravy a bit by making it thick or slightly thin by adding less or more water.
For a gluten free version, skip asafoetida. And to make a gluten-free meal, serve the potato masala gravy with dosa or puri/roti made with gluten free flours or millet flours.
Store any leftovers in the refrigerate for a day only. The leftover potato masala can be reheated in a small frying pan or sauté pan adding water as needed if in case the gravy has thickened.