Poori Masala Recipe, Potato Curry for Puri

Poori masala is a classic Indian dish that is popular all over the country. It is mild and perfectly balanced to pair with puffy fried pooris. Typically served for breakfast, poori masala is also a popular tiffin or tea time meal and I don’t think anyone will oppose having it for dinner either!

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About Poori Masala

Poori masala is the most beginner friendly Indian recipe I can think of. In fact, during my school years, we would get summer holiday homework to learn simple dishes and I remember learning how to make this poori masala when I was 10. It was a fun process actually, boiling and peeling the potatoes, mashing it up, adding some basic ingredients to a pan and voila! A tough recipe to go with, really.

As with most recipes, poori masala too has variations in how it is prepared across different states in India. This recipe is a South Indian style and the version we make at home in Kerala. I have seen slight variations at my aunt’s place in Chennai where they add different spices and some tomato to the gravy but we don’t usually do that.

Adapt and change the recipe to your taste, this one below should serve as a good starting point if you are just looking for a basic poori masala recipe.

Tips & Tricks to Make Poori Masala

Preparing the potatoes: I generally pressure cook or steam the potatoes until tender. You can boil them in a pot with water too. While mashing, don’t make them too fine and mushy. Leaving some larger chunks in there adds texture to the poori masala

Preparing Onions: You can use any type of onion. My mum adds equal quantities of onions and potatoes and the resulting poori masala is sweeter and really flavourful. I tend to add lesser onions just for ease of preparation (nobody enjoys cutting up onions!) but you know you have the option to go generous with them too. Slice then thin if you want a mushier curry. I chop them up into small pieces and cook until just translucent to keep some bite in and retain sweetness.

Spices: Poori masala made in the South Indian style is very minimal and all you need for flavour is some dals, turmeric, ginger and green chilli. In a pinch, red chilli powder can be substituted for green chilli too. Curry leaves are recommended. I personally dislike a strong cumin flavour and tend to avoid them, instead choosing hing for aiding digestion. You can either either to suit your palate or a combination of both. Some variations add fennel seeds but that’s a no from me, it is too strong and can become overpowering.

Consistency: Poori masala is meant to be a curry but thicker in consistency. We don’t want runny or watery potatoes, however it needs to be moist enough to coat the pooris as you dunk into it. My biggest tip is to add water a little at a time and adjust as you go. Potatoes do thicken as they sit so you can be more liberal as you cook them. If you end up adding too much water, just add one teaspoon of besan or chickpea flour to thicken the gravy. This is an optional step only if you need it.

Other Potato Recipes

Aloo Bhindi, Aloo Gobi, Aloo Beans

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Potato Masala for Poori

Discover the ultimate Poori Masala recipe! A comforting South Indian side dish made with spiced mashed potatoes and aromatic spices, perfect with fluffy pooris

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine South Indian

Servings 4

Ingredients

  

• 2 large potatoes 350 grams
• 1/2 cup onion chopped or sliced
• 1 tbsp oil
• 1/4 tsp black mustard seeds
• 1/4 tsp urad dal
• 1/4 tsp chana dal
• 2 green chillies sliced
• 1/2 tsp cumin seeds
• 1 tsp minced ginger
• 1/4 tsp turmeric powder
• A pinch hing optional
• A few curry leaves
• Salt to taste

Instructions

 

• Boil or steam the potatoes until tender. Peel, mash roughly and set aside
• Heat oil in a pan and add the mustard seeds and dals
• When the mustard pops, add the dals
• Fry until the dals turn fragrant and golden brown
• Then, add the onions and green chillies and cook on low heat until translucent. Don't fry the onions, we just need them to get soft
• Now add the cumin seeds, ginger, and turmeric powder
• Cook for another minute or so, keeping heat low. The ginger should smell roasted and fragrant
• Add the mashed potatoes
• Add water – start with less and add more as you need to – and salt to taste
• Mix everything well and bring to boil. Adjust water as needed here
• Top up with chopped coriander leaves and / or curry leaves
• Serve hot with poori

Keyword poori masala, potato masala