Learn how to make easy and quick Poori Masala recipe with detailed step by step pictures. Poori Masaal recipe, aloo masala, potato curry recipe – best with poori or chapati.
Wash and peel the potatoes. Cut them into quarters and pressure cook for 2 whistles until soft. Keep aside.
In a pan heat oil. Add mustard seeds, cumin seeds, urad dal and chana dal. As the mustard and cumin seeds splutter and urad/chana dal becomes golden brown, add washed curry leaves along with roughly crushed garlic and slit green chillies. Fry for a min and add sliced onions. Fry until translucent.
As the onions turn translucent, add finely chopped carrots. Stir fry on low flame until the carrots are half cooked for about 5 mins. Make sure the onions don’t burn. Add a cup of water. Let it come to a boil.
Add turmeric powder and salt required. Mix well. Add cubed and cooked potatoes. Roughly mash them with a spoon. Make sure most of the potatoes are still chunky. Continue to cook on low flame until the potatoes are well incorporated into the curry and the curry is creamy.
Serve hot with hot Pooris. Can be served with variety of dosas too.
Notes
Instead of pressure cooking the potatoes, they can be cooked until soft in a pan/microwave too. Pressure cooking reduces cooking time.
Crushed garlic is optional.
Adjust the quantity of green chillies as per spice preference.
Don’t add more turmeric than mentioned in the recipe. Once the curry comes to a boil, the turmeric takes on a brighter color. Don’t worry if the curry looks colorless in the beginning.
Carrots are optional but I have seen them being added in many restaurants and I have found that they are a nice addition in terms of color.
Can be served as a side dish for dosas too.
Keyword Side Dishes for Idli-Dosa, Side Dishes for Roti