Potato Masala

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Servings: 3 Preparation time:
Ingredients:
  • To Pressure cook:
  • Potato, Flesh And Skin, Raw, aloo Potato - 3
  • Onions, Raw, Onion (Big) onion - 2
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chilies - 3
  • Ginger Root, Raw, Fresh Ginger Ginger –( 1 inch piece)1Tsp
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Hing - 1/8 tsp
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder - 1/4 tsp
  • Bengalgram Flour, Chickpea Flour, Besan, Gram flour, Black Bengal Gram, Bengal gram dhal Besan flour – 2 tsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt as needed
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water - as needed
  • To temper:
  • Canola Oil, Vegetable Oil, Cooking Cooking oil - 1 tbsp
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard seeds - 1/2 tsp
  • Urad Dal, White, Urad Dhall, Urad Dhal Urad dal - 1 tsp
  • Chickpeas, Garbanzo Beans, Bengalgram, Mature Seeds, Raw, Channa, Kabuli Chana Dal, Chana Dal, Gram Dhal Chana dal - 1 tbsp
  • Curry leaves - few

Instructions (Preparation Steps):

  • Wash and cut the potatoes into 3-4 pieces.Pressure cook them adding a pinch of turmeric powder for 4-5 whistles in high flame.Remove and peel the skin.Mash it roughly into big pieces.Dilute the besan flour adding 1/4 cup of water and set aside.
  • Poori masala recipe step
  • Slice onions,chop ginger,Green chillies and curry leaves.Set aside.
  • In a wide kadai,heat oil and do the seasoning part as given above.Then add onions,finely chopped green chillies ,ginger bits & curry leaves.
  • Poori masala recipe step1
  • Saute till onion turns transparent.Now add 1 cup of water,turmeric powder,salt and hing.Allow it to boil.Meanwhile add the roughly chopped potatoes and diluted besan flour.(I transferred everything to a small cooker and cooked for one whistle in high flame for quick cooking of onions.Its optional.U can do it in kadai too.)
  • Poori masala recipe step2
  • Boil well for few minutes till onion gets cooked well & masala reaches semi solid consistency.Switch off the flame.Add some coriander leaves if necessary.
  • Poori masala recipe step3
  • Potato masala is ready to serve with hot puffy puri !
  • NOTE
  • For variations,u can add finely chopped carrots and a handful of peas while sauting onions.U can also add half of a finely chopped tomato.
  • U can add besan flour or skip it if u don’t like tat flavour.But i add it to give the restaurant touch as well as to give a creamy texture.
  • This masala thickens when it cools.So make it slightly watery before switching off the flame.
  • Adjust the quantity of chillies as per ur taste.I don’t chop the chillies finely for my daughter’s sake.So i slit and add.But in hotels they do add them finely chopped.
  • To make this as kurma,add some finely chopped garlic cloves and 1/2 tsp of garam masala powder.

Cook's Tip:
When you burn yourself in the kitchen, just spread mustard on the affected area. Leave it for a while and it will ease the pain and prevent blistering
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If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immediately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!
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When measuring wet ingredients like oil or milk, always place the measuring cup on the counter to ensure a level surface.
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