Today, I am sharing the most suitable accompaniment for poori, the potato masala. Earlier, I was making this with potatoes only. But later when my kids grown up as veggie haters like other kids, I started incorporating vegetables in their favorite dishes.
But now a days, I started adding some veggies in each and every dish which are preparing for Kids. Here, in this recipe, I added some carrots and peas, which not only give color to the dish but also enhance its flavor considerably.
Sometimes, in potato masala you might have seen some Bengal grams and black grams. I am not using that, If you like, you can incorporate this just after spluttering mustard seeds. Then saute this for one or two minutes till they turn light brown and crisp.
This curry is served not only with poories, but also with dosa and chapaties. You can also use this as fillings of sandwiches, masala dosas, samosas etc. Try this and enjoy .......
Potato masala recipe
Author: Anju Aneesh
Recipe type: Main course
Preparation time: 10 minutes| Cooking time: 15 minutes | Total time 25 minutes
Note: You can add some black gram (urad dal or uzhunnu parippu) and slit bengal gram (chana dal or kadala parippu) before curry leaves. I found these here in Tamil nadu but not in Kerala.
Step by step description of potato masala
- Heat three tablespoons of coconut oil in a pan. The use of coconut oil provides a unique flavor to the dish. If you don't like coconut oil, use any other oil of your choice.
- Add in 1/2 teaspoon mustard seeds and wait till it splutter. The oil should be hot enough to splutter the mustard seeds immediately after the addition.
- Add some fresh curry leaves, 1 teaspoon finely chopped ginger and 6 to 4 garlic chopped. You can add crushed ginger and garlic also. Saute till a nice smell starts.
- Add in finely chopped onion. Saute till translucent. No need to brown. Just saute for one or two minutes on high flame till their color changes and becomes translucent.
- Add finely chopped carrots (1 small) and 1/4 cup fresh green peas. Saute till the veggies turn soft.
- Reduce the flame and add mashed potatoes, salt and turmeric powder.
- Saute till everything combines well and masala turns dry.
- Add in 1 to 1/2 cups of water. Increase the flame to high. Mix well.
- Let it cook for another few minutes till the gravy thickens and stop when you get a consistency that is not too dry or not too watery.
- The gravy will thicken a little bit when cool down. Garnish with some curry leaves and coriander leaves. Switch off the flame and keep it covered for another 10 minutes.
- Serve hot with poori. Enjoy.....
- In Kerala, potato masala is made with only potatoes. But I added some veggies because it will give some extra taste to the dish.
- Choose good starchy potatoes for a thick, beautiful curry.