You can also serve this with roti, dosa or any flatbreads. Poori is a staple Breakfast eaten all over India and is served with a side of potato curry, Veg Kurma, Chana Masala, Halwa and Shrikhand. However a curried dish of potatoes is the most loved. This South Indian poori masala, Maharashtrian puri bhaji, North Indian aloo sabzi and Karnataka Potato sagu all are variations of the potato curry that is eaten with poori. All these taste very different from each other. My recipe helps you make poori masala that tastes almost the same as served in Hotels & Tiffin places in Karnataka. Curry leaves, green chilies and fresh ginger is what makes this dish unique, flavorsome and delicious.
About Poori Masala
Poori Masala is made similar to the Potato Masala (dosa aloo) but differs in the texture and flavor as tomatoes are added here. Dosa aloo is more of a thicker consistency than this poori masala, which has a more gravy like consistency. The conventional method to make this dish starts by boiling the potatoes until soft. A basic tempering is made with mustard seeds, cumin seeds, curry leaves, green chilies and ginger. Onions are sautéed to bring out the sweet tones, to which ripe tomatoes are added. When the tomatoes break down, the mashed potatoes are simmered with this. Simple yet So delicious! To make this in the instant pot, we simply reverse and make the tempering first. Add the potatoes and pressure cook. I have been making this way a lot as the entire dish gets done hands free while you make the pooris. You can find the instructions for the same in the recipe card below.
How to Make Poori Masala (Stepwise photos)
Preparation
- Wash, peel and cube 450 grams (1 pound) potatoes. Add them to a pressure cook along with 1 cup water. Cook for 1 whistle on a medium flame. You may also place them in a bowl, pour water and pressure cook for 2 to 3 whistles. If you want you may also cook them in a pot. Add the potatoes to a pot and pour 1 cup water. On a high heat, bring the water to a rolling boil. Reduce the heat and cook until the potatoes are soft cooked.
- The potatoes must be cooked well to a soft and slightly mushy texture. Keep the cooked potatoes aside along with the stock (water used to cook potatoes).
Temper
- Heat a pan with 2 tablespoons oil. Add ¾ tablespoon chana dal, ¾ tablespoon urad dal, ¾ to 1 cumin seeds and ½ teaspoon mustard.
- The spices will splutter and slowly the lentils will turn golden. At this stage, add 1 sprig curry leaves and 2 to 4 green chilies (adjust to taste). If you have kids at home, use deseeded chilies.
- When the curry leaves will turn crisp, add a pinch of hing (optional), ¾ to 1 tablespoon ginger and 1 cup sliced onions. Saute until the onions become transparent/ pink and lose the raw flavor.
- Add ½ to ¾ cup tomatoes, ½ teaspoon salt and ⅛ to ¼ teaspoon turmeric.
- Saute until tomatoes turn completely mushy & lose the raw flavor.
Make Poori Masala
- Add the boiled potatoes. Pour the stock/water left in the cooker/pot used for cooking potatoes.
- Gently mash some of the potatoes to help thicken the curry. Retain some of the potato cubes to keep the curry chunky. Add more hot water if required to adjust the consistency. I used about half cup more. Taste test and more salt if required.
- Cover and cook on a low flame for 3 to 4 minutes or until the poori masala turns thick. Add chopped coriander leaves. Mix and keep covered until served. If you want you may sprinkle some lemon juice. Serve Poori masala with Poori. Related Recipes
Recipe Card
Poori masala recipe first published in March 2018. Updated & republished in July 2022.
