Bursting with comforting flavors, classic potato masala is an irresistible, creamy curry that pairs perfectly with piping hot pooris. This iconic South Indian side dish, characterized by its soft mashed potatoes, tender onions, and aromatic tempering, makes for a quintessential breakfast or hearty snack. Elevate your mornings or brunch spreads with this fluffy, mildly spiced masala that is both satisfying and wonderfully simple to prepare.
What makes this potato masala unique is the use of besan (gram flour), which lends a silky consistency and extra body to the curry, just like popular fast-food versions found in bustling city eateries. You can serve this versatile dish with not just pooris, but also dosa, chapati, or even rice. Whether enjoyed freshly cooked or reheated, every bite is a delightful blend of flavors and textures—making it a favorite across generations and regions.
Classic Potato Masala for Poori
Print RecipeIngredients
- 5 potato / aloo
- 3 tsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- ½ tsp cumin seeds / jeera
- 1 tsp urad dal
- Pinch of hing / asafoetida
- Few curry leaves
- 1 green chilli, slit
- 1 inch ginger, finely chopped
- 1 onion, sliced
- ¼ tsp turmeric powder
- ½ tsp salt
- 1 tbsp gram flour / besan
- 1¼ cup water
- 2 tbsp coriander, finely chopped
- 1 tsp lemon juice
Instructions
Boil the potatoes until fork-tender, peel and mash them lightly. Set aside.
Heat oil in a pan. Add mustard seeds, chana dal, cumin seeds, urad dal, hing, curry leaves, green chilli, and ginger. Sauté for a minute until everything splutters and turns aromatic.
Add sliced onions and sauté just until they soften, without letting them brown.
Sprinkle turmeric powder and mix, frying for a minute.
Add the mashed potatoes and salt, combining everything thoroughly.
In a small bowl, whisk besan with ¼ cup of water until totally smooth without lumps. Pour this mixture into the pan.
Add the remaining water and stir everything well.
Cover and cook on low flame for about 10 minutes, stirring occasionally, until the masala thickens and the besan is cooked through.
If the mixture becomes too thick, adjust with more water to your desired consistency.
Finish by mixing in the fresh coriander and lemon juice. Serve hot with pooris or your favorite Indian bread.
Notes
Tips:
Boil potatoes ahead of time for a speedy preparation., Always serve the potato masala fresh, as it tends to thicken as it cools. Add a splash of water and reheat if serving later., The addition of besan is optional, but it gives the masala a lovely creamy texture., For a milder flavor, reduce or skip the green chilli.
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