South Indian potato masala can be served with puri. Puri masala simply means potato masala. Potato masala is the best combination that go hand in hand with Puri. Whatever restaurants you go to, if you order puri you'll be provided with potato masala also. poori masala will also taste good with other wheat-based dishes like chapati and roti. The crumbled potatoes are cooked until it's mild, and until their essence blends with the masala to make the final flavorful paste. This mashed potato and the masala blend can't be denied by anyone. In this post, we can see how we can prepare Poori masala recipe step by step.
Boil 2 large potatoes in a pressure cooker or pan. If the pressure cooks, cook for 5 to 6 whistles.
When the potatoes are hot, peel them and chop them aside.
Peel an onion and chop finely. Also chop the tomatoes, ginger, green chillies, and coriander leaves. Wash and dry the curry leaves on a kitchen towel. Chop the cashews.
Heat 2 tablespoons oil in a pan or skillet. Reduce heat and add 1 tablespoon mustard. Scatter them.
Then add 2 tbsp lentils, 1 tbsp cumin, and 1 tbsp black lentils (optional).
Stir and fry the lentils until golden brown.
Add 2 tablespoons finely chopped ginger, 2 to 3 tablespoons chopped green chillies, and 10 to 12 curry leaves.
Then add the chopped 8 to 10 cashews.
Stir then add 1 cup tightly packed thinly sliced onion.
Add a pinch of rice and 1/3 to 1/2 teaspoon turmeric powder.
Stir well and fry the onion till translucent.
Now add 2 tbsp besan or gram flour. Mix the peas well.
Add 1/4 cup of chopped tomatoes. Adding tomatoes is optional and you can skip it. Fry the tomatoes for 2 minutes.
Then add 1.25 to 1.5 cups of water.
Bring the mixture to a boil. Simmer on low and medium heat for about 4 to 5 minutes.
Now add the crushed or chopped potatoes and stir well.
Cover and simmer the potatoes over low heat over medium heat for 4 to 5 minutes. The potato masala should be thick and of the right thickness so that it is not too thick or too thin.
Season with salt to taste. Mix the salt with the remaining potato seasoning. You can also add a little sugar if you like.
Finally, add 2 tablespoons of chopped coriander leaves. Stir well and extinguish the fire.
Serve the potato masala with poor or chapati or dosa.
Ingredients
Directions
Boil 2 large potatoes in a pressure cooker or pan. If the pressure cooks, cook for 5 to 6 whistles.
When the potatoes are hot, peel them and chop them aside.
Peel an onion and chop finely. Also chop the tomatoes, ginger, green chillies, and coriander leaves. Wash and dry the curry leaves on a kitchen towel. Chop the cashews.
Heat 2 tablespoons oil in a pan or skillet. Reduce heat and add 1 tablespoon mustard. Scatter them.
Then add 2 tbsp lentils, 1 tbsp cumin, and 1 tbsp black lentils (optional).
Stir and fry the lentils until golden brown.
Add 2 tablespoons finely chopped ginger, 2 to 3 tablespoons chopped green chillies, and 10 to 12 curry leaves.
Then add the chopped 8 to 10 cashews.
Stir then add 1 cup tightly packed thinly sliced onion.
Add a pinch of rice and 1/3 to 1/2 teaspoon turmeric powder.
Stir well and fry the onion till translucent.
Now add 2 tbsp besan or gram flour. Mix the peas well.
Add 1/4 cup of chopped tomatoes. Adding tomatoes is optional and you can skip it. Fry the tomatoes for 2 minutes.
Then add 1.25 to 1.5 cups of water.
Bring the mixture to a boil. Simmer on low and medium heat for about 4 to 5 minutes.
Now add the crushed or chopped potatoes and stir well.
Cover and simmer the potatoes over low heat over medium heat for 4 to 5 minutes. The potato masala should be thick and of the right thickness so that it is not too thick or too thin.
Season with salt to taste. Mix the salt with the remaining potato seasoning. You can also add a little sugar if you like.
Finally, add 2 tablespoons of chopped coriander leaves. Stir well and extinguish the fire.
Serve the potato masala with poor or chapati or dosa.
Leave a Reply