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potato curry in a bowl and three pooris in a plate
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Poori Masala | Potato Masala for Poori

Poori Masala is a South Indian style potato curry that is served as a side to pooris and hence the name. Easy, delicious and ready in just 20 mins.
Course Vegetable Curries
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 62kcal
Author Manju

Equipment

  • Instant Pot

Ingredients

  • 4 yellow potatoes medium
  • 2 tablespoon coconut oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon chana dal
  • 6-7 curry leaves
  • ½ teaspoon asafetida
  • 1 red onion sliced thinly
  • 2 inch ginger minced
  • 3-4 Thai green chillies chopped
  • 1 teaspoon turmeric powder
  • salt to taste
  • ¼ cup cilantro chopped finely

Instructions

  • Cook the potatoes whole in the Instant Pot. Cook in about 2-3 cups of water on Manual / Pressure Cook mode for 6 minutes and wait for pressure to release naturally.
    You can also cook the potatoes in a regular pressure cooker. Use the same amount of water / enough to almost cover the potatoes. Cook for up to 4-5 pressure whistles.
    4 yellow potatoes
  • Once cooked, put the potatoes in a bowl full of water and ice, to cool down quickly.
  • Once cooled enough to handle it, peel the potatoes and crumble them with your hands.
  • While the potatoes are cooking, heat oil in a heavy bottomed pan. Add mustard seeds, curry leaves and chana dal to it.
    2 tablespoon coconut oil, 1 teaspoon brown mustard seeds, 1 teaspoon chana dal, 6-7 curry leaves
  • Once the mustard seeds have popped and the chana dal turns golden brown, add asafetida, sliced red onion, green chillies and minced ginger to it.
    ½ teaspoon asafetida, 1 red onion, 2 inch ginger, 3-4 Thai green chillies
  • Sauté the onions till they start to become translucent. Don't let them brown.
  • Add turmeric powder and salt and sauté for a couple more minutes over medium low heat.
    1 teaspoon turmeric powder, salt
  • Add the crumbled potatoes and some water to the pot.
  • Let the water come to a boil and let the potatoes cook in the spiced mixture a little.
  • Mash some of the bigger pieces of the potato so that the curry is not too watery.
  • Remove from heat, garnish with cilantro and serve.
    ¼ cup cilantro

Notes

This potato masala curry is served with hot fluffy fried pooris. You can also serve it as a side with rotis / chapatis too.

Nutrition

Serving: 1cup | Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 464mg | Potassium: 61mg | Fiber: 2g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 25mg | Calcium: 13mg | Iron: 0.4mg