Poori masala recipe – Simple potato curry for Poori or puri. One of the most eaten Breakfast across India is Poori with potato curry. Each region has their own style of making this curry with potatoes. Puri bhaji, poori curry and poori masala are some of the dishes.
The recipe shared here is a South Indian style dish made in most homes and tiffin centers. It is much similar to the poori sagu served in Karnataka tiffin centers.
The recipe is very simple and does not use too many ingredients. The curry is mildly spiced & has a good aroma that comes from boiled potatoes, green chilies, curry leaves and coriander leaves.
This poori masala can also be served with chapati, roti or any flatbread.
Preparation
1. Wash, peel and cube the potatoes. Add them to a pressure cook along with 1 cup water. Cook for 1 whistle on a medium flame. If keeping it in a bowl and cooking, then cook for 2 to 3 whistles.
2. The potatoes must be cooked well. Avoid cooking them to a very mushy texture. Keep the cooked potatoes aside along with the stock (water used to cook potatoes).
3. Heat a pan with oil. Add chana dal, urad dal, cumin and mustard.
4. When the dals turn slightly golden, add curry leaves and green chilies. If you have kids at home, you can deseed the chilies and use.
5. Curry leaves will turn crisp, then add little hing.
6. Add sliced onions and little ginger. You can skip ginger if you don’t like.
7. Saute the onions until transparent or pink. The raw smell should go away.
8. Add tomatoes. Sprinkle salt and turmeric.
9. Fry the mixture until tomatoes turn completely mushy. The raw smell of tomatoes must go away otherwise the curry will not smell good.
How to make poori masala
10. Add the boiled potatoes. Pour the stock/water left in the cooker used for cooking potatoes.
11. Gently mash a bit to help thicken the curry. Retain some of the potato cubes to keep the curry chunky. Add more water if needed to adjust the consistency. I used about half cup more. Check the salt and add more if needed.
12. Cover and cook on a low flame for 3 to 4 minutes or until the poori masala turns thick.
13. Add chopped coriander leaves. Mix and keep covered until served.
Serve poori masala with poori.
For more side dishes for poori, you can check
Potato sagu
Chana masala
Veg kurma
Soya chunks kurma
Poori masala recipe
Poori masala
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Ingredients to make poori masala
- 4 large potatoes ( or aloo cubed or 5 to 6 medium)
- 1 cup water (to cook potatoes)
- 1 large onion sliced (or 1 cup sliced)
- 1 large tomato (½ to ¾ cup, deseeded & chopped)
- ½ tsp ginger chopped (optional)
- 2 tbsps oil
- ¾ tbsp chana dal (or bengal gram)
- ¾ tbsp urad dal (or skinned black gram)
- 1 sprig curry leaves
- 1 green chili (slit or chopped)
- ½ tsp salt (or as needed)
- 1 pinch hing (or asafoetida)
- ¼ to ½ cup water (or as needed)
- 2 tbsps coriander leaves (chopped)
Spices for poori masala
- ½ tsp mustard
- ¾ tsp cumin (or jeera)
- 1/8 tsp turmeric (or haldi, as needed)
Instructions
Preparation for poori masala
- Wash potatoes, peel and cube them. Pressure cook them with 1 cup water for 1 whistle.
- Cook on a medium flame until the potatoes cook completely. You can also cook them in a pot until soft.
How to make poori masala
- Pour oil to a pan and heat it. Fry jeera, mustard and dals until golden.
- Then add curry leaves and green chilies. Fry till leaves turn crisp. Sprinkle hing.
- Add onions and ginger.
- Fry until pink or transparent meaning they are not raw any more. Add tomatoes, turmeric and salt.
- Saute the tomatoes until mushy and the raw smell has completely gone.
- Transfer the cooked potatoes along with the water used to cook them. Mash them slightly. If needed add more water to bring it to a consistency.
- Check the salt and spice. If needed add more salt and another green chili.
- Mix well. Cook covered for 3 to 4 minutes until the curry reaches a thick consistency. Sprinkle coriander leaves. Serve poori masala with hot pooris.
Notes
You can also use half cup of green peas and capsicum if you like.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi Swasthi,
This recipe is just perfect and loved and enjoyed by young and old equally in the family.
God bless.
Sylvia
Hi Sylvia,
Glad to know! Thank you so much!
Dear Mam,
I am big fan of your food blog and recipies and has built a reputation as a good cook…I am truly inspired by your narration , simplicity and the variety
You blog is a virtual coach thanks for inspiring to cook
Cheers,
Anantha
Hello Sir,
You are welcome! Thank you so much for leaving a comment.
Looks very appetising..
Thank you
Extremely well explained for a beginner to get initiated to the realm of cooking.
Good one, easy to make and tasty too.
Thank you Nimmy
Without adding basen you are preparing poori curry?
Yes it doesn’t need besan.
My first time trying this recipe & it turned out fantastic.. My family loves it so much. Thanks a lot <3
Welcome Madhu!
Super
Thank you!
Hi Madam,
I am a big fan of your recipes and always tries new varieties by seeing your blog and recipe. Last time when I cooked the aloo bhaji it came out really nice but my mother-in-law asked me to add few drops of lemon just once I turned off the heat and kept the curry aside. It turned out to be very good. I like both the ways with our without lemon. Nice recipe and hats off to all the simple way of putting all the receipt with pictures
Hi Megha
Thank you so much. So happy to know you like the recipes. Yes lemon juice is a good addition. Thanks a lot
🙂
Excellent.Have tried many of your receipes.today I tried the potatoe bhaji and pooris came out excellent.Thanks
Welcome Imogen
Thank you so much. Glad to know poori and curry turned out good.
Hi Swasthi,
We made this dish and its really good. Thank you. Now i look up mainly your recipes for most of the dishes.
Thank you Githa
Happy to know you follow the blog.
🙂
We made this with your paratha. Kids loved both . Thanks will try more recipes
Welcome Tanu,
Thanks for trying
It looks so delicious. I am a great fan of your blog and recipes. May i ask what can be done with the oil used for frying once? Can it be used in making curries?
Hi Hima
Thanks a lot. It is not healthy to reuse oil. I discard it after one use. Try to use smaller kadai so that you use less oil and it can be discarded.
sure. Thank you for your reply.
I tried poori with potato masala and shall..
Hi swasthi,
Since I always read and follow your blogs, I am curious to see how swasthi looks like. Can you share your pic or have it on your website
Thanks Hima,
Yes sure! sometime I will share it.
🙂