Poori Masala or Potato Bhaji – It’s a potato curry, bright yellow in color and commonly served as a side dish for poori (Indian fried bread made of wheat flour). It can also be served with Chapati or Appam.
Best Combination
- Poori
- Chapati
- Appam
Poori Masala | Potato Masala for Poori
Print ThisIngredients
- 1. Potato - 2 Nos
- 2. Peeled black gram (Urud dal/ ഉഴുന്ന് പരിപ്പ്) - 1/2 Teaspoon
- 3. Mustard seeds (കടുക്) - 1/2 Teaspoon
- 4. Ginger - 1 Teaspoon - Chopped
- 5. Onion - 1 Cup
- 6. Green chilly - 3 Nos
- 7. Curry leaves - 1 Stem
- 8. Turmeric powder - 1/2 Teaspoon
- 9. Salt
- 10. Oil - 1 Tablespoon
Instructions
- Peel, clean and cut the potatoes into chunks.
- Cook the potatoes with with little salt and keep aside.
- Heat oil in a pan and splutter black gram and mustard seeds.
- Add ginger and saute for some time.
- Add onion, green chilly, curry leaves and salt. Saute till onion become translucent.
- Add turmeric powder and saute for few seconds. (Don’t saute for a long time it will burn the turmeric powder and change the color of the masala).
- Add boiled potatoes and mix well.
- Add 1/4 cup water and cook for 3 minutes in low flame with the lid on.
- Slightly mash the potatoes with the ladle and cook in open pan for 2 more minutes. (Or till required consistency of Potato Masala)
- Switch off the flame and serve warm.
Notes
• Other vegetables like tomato, boiled green peas and carrot can also be added with potato to make it more nutritious.
• Other vegetables like tomato, boiled green peas and carrot can also be added with potato to make it more nutritious.
• Spilt bengal gram(Chana dal/ കടല പരിപ്പ്) also can be added while tempering (താളിക്കുക).
• The consistency/ texture of this dish depends on the amount of water added to the curry and the level potato is mashed while cooking.