Alternate Method:
Poori Masala Recipe a versatile wholesome breakfast dish. Potatoes cooked with onions, mildly spiced with hints of ginger, curry leaves.
| Servings | Prep Time |
| 4people | 20min |
| Cook Time |
| 20min |
|
|
Ingredients
- 2 large potatoes
- 1 large onion
- 1 medium tomato
- 2tbsp finely chopped ginger
- 3 green chillies finely chopped
- 12 Curry Leaves
- 1tbsp Mustard seeds
- 1tbsp cummin seeds
- 2tbsp chana dal
- 1tbsp urad dal
- 1pinch Asafoetida
- 1/2tbsp Turmeric powder
- 10 cashews chopped
- 2tbsp Besan
- 1.5cup Water
- 2tbsp corriander leaves chopped
- 2tbsp Oil
- salt as required
Instructions
- 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.
- 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 1/3 to 1/2 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 1/4 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.
Recipe Notes
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