This Poori Masala is a delectable lodging style recipe to make the potato curry or sauce that is constantly delighted in with poori. This dish gets its name Poori Masala or Puri Curry as it is filled in as a side dish with Poori (Indian fry bread).
This South Indian Puri Curry is made with bubbled potatoes, bunches of onions, flavors, lentils and spices. Make this delightful and scrumptious dish for a consoling end of the week breakfast.
About Poori Masala
There are numerous potato based curries made in the huge Indian cooking. The Poori Masala is an exceptional and one of a kind potato sauce that is for the most part presented with poori.
However, the sauce is great to the point that it likewise tastes perfect with Dosa or poha dosa, Rava Dosa or even phulka.
This mix of poori with a potato sauce is exceptionally famous all over India. While the poori recipe continues as before, the potato sauce takes on various flavors and tastes.
How to make Poori Masala
Cook Potatoes
First wash 2 huge estimated potatoes (around 400 grams) in new water a couple of times. Then, at that point, Bubble or steam the potatoes in a burner pressure cooker or liner or Moment pot.
In the event that tension cooking, pressure cook for 5 to 6 whistles on medium intensity adding sufficient water covering the potatoes. They ought to be relaxed and fork delicate.
Sauté Spices, Onions
Heat 2 tablespoons of oil in a skillet or kadai or wok. You can utilize any impartial seasoned oil. Bring down the intensity and add 1 teaspoon mustard seeds. Pop them.
Then add the following ingredients:
- 2 teaspoons chana dal (husked split bengal gram)
- 1 teaspoon cumin seeds
- 1 teaspoon urad dal (husked split black gram) – optional
- Stir and fry till the lentils become golden. Ensure that the lentils turned golden but should not get burnt. So stir often on a low heat.
- Then add 8 to 10 cashews, which have been chopped. Feel free to skip cashews if you have nut allergy.
- Stir and then add 1 cup tightly packed thinly sliced onions (1 large onion, sliced). Instead of onions you can add shallots or pearl onions.
- Add ¼ cup chopped tomatoes (about 1 small tomato, chopped). Tomatoes give a light tang to the dish.
Adding tomato is optional and you can skip it. Stir and saute the tomatoes for 2 minutes.
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Make Poori Masala
- Then add 1.25 to 1.5 cups water. You can vary the amount of water depending upon the consistency you prefer.
For a thicker consistency add less water and for a slightly thinner gravy consistency add a bit more water.
- Cover the pan with a lid and simmer the gravy for 4 to 5 minutes on low to medium heat.
The gravy should thicken and have the right consistency that is not too thick nor thin. But according to your preferences, you can vary the consistency.
- Serve South Indian Poori Masala with poori or chapati or dosa or paratha. It makes for a filling and comforting meal for breakfast or lunch.
