Potato Masala

POTATO MASALA/ POORI MASALA

Potato masala is a classic combination for Poori in down south india. I’m the great fan of Poori- potato masala especially when my MOM made.she is such an amazing cook. Here is the recipe

Version 1:

Ingredient:

• Whole Potato                         –        3-5 nos
• Big onion/ bellary               –        2 nos (sliced)
•  Tomato                                  –        1 no (finely chopped)
• Green chilli                       –        2-3 no (silted)
• Turmeric powder               –        1 tsp
• Curry leaves/karuvepillai     –       1 string
• Coriander/ kothamalli leaves         –       2tblsp (finely chopped)

For tempering:

• Mustard Seeds                                 –        1tsp
• Cumin seeds                                    –        1tsp
• Kadalaparuppu/ splitted chickpea –      1tblsp
• Asafetida                                          –        1tsp
• Cooking oil                                               –        1 tblsp

Procedure:

Step 1:

Boil the potato, cool completely-peel and mashed the boiled potato and keep it aside

Step 2:

Add a tblsp of cooking oil on the pre heated pan, once the oil get enough hot add the kadalaparuppu/ splitted chickpea saute it for a while, then add mustard seeds and cumin seeds let it splutter. Now add a tsp of asafetida and turmeric powder to the mixture

Step 3:

Now add the mashed potato and saute for a minute or so later add a cup/ required amount of water for the masala. Bring it to boil

Step 4:

It will take less than 8-10 mins for the masala, while masala is cooking add the salt, curry leaves and chopped coriander leaves let it sit for few seconds and you will get a delicious Potato Masala.

 NOTE/TIP

You can use this potato masala for Masala Dosai, Side for Rice, side for Chapathi or you can make it as Potato Masala Fired Rice.

Version 2:

Ingredient:

• Whole Potato –        3-5 nos
• Green chilli –        2-3 no (silted)
• Turmeric powder –        1 tsp
• Curry leaves/karuvepillai – 1 string
• Coriander/ kothamalli leaves –       2tblsp (finely chopped)

For tempering:

• Mustard Seeds –        1tsp
• Cumin seeds –        1tsp
• Asafetida           –        1tsp
• Cooking oil –        1 tblsp

Procedure:

Step 1:

Boil the potato, cool completely-peel and mashed the boiled potato and keep it aside

Step 2:

Add a tblsp of cooking oil on the pre heated pan, once the oil get enough hot add mustard seeds and cumin seeds let it splutter. Now add a tsp of asafetida and turmeric powder to the mixture

Step 3:

Now add the mashed potato and saute for a minute or so later add a cup/ required amount of water and salt for the masala. Bring it to boil

Step 4:

Finally add some curry leaves and coriander leaves to the masala and njoy with hot-fluffy pooris.