poori masala recipe with step by step pics – 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 neer 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.
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.
poori masala recipe – south indian potato masala gravy or sabji with pooris. this spiced potato dish also goes very well with dosa or chapatis.
RECIPE TYPE: main, side
CUISINE: south indian, tamil nadu
INGREDIENTS (measuring cup used, 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, 1 small to medium tomato or ¼ cup chopped tomatoes (optional)
- 1 inch ginger, finely chopped or 2 tsp finely chopped ginger
- 2 to 3 green chilies, chopped or 2 to 3 tsp chopped green chilies (reduce the amount of green chilies if you want)
- 1 sprig curry leaf or 10 to 12 curry leaves
- 1 tsp mustard seeds/rai
- 1 tsp cumin seeds/jeera
- 2 tsp chana dal/husked split bengal gram
- 1 tsp urad dal/husked split black gram (optional)
- a pinch of asafoetida/hing
- ⅓ to ½ tsp turmeric powder/haldi
- 8 to 10 cashews/kaju, chopped
- 2 tsp besan/gram flour
- 1.25 to 1.5 cups water or add as required
- 2 tbsp chopped coriander leaves
- 2 tbsp oil
- ½ tsp sugar or add as required (optional)
- salt as required
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.
preparing the 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 ⅓ to ½ 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 ¼ cup chopped tomatoes. adding tomatoes are optional and you can skip it. stir and saute the tomatoes for 2 minutes.
- 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.