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Home / Dal & Curry Recipes / Potato Masala For Poori

Published: January 17, 2021 | By Harini

Potato Masala For Poori

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Potato masala is a tasty and easy to make side dish for poori, dosa and rice. This is known as poori masala in south India, as it is typically served with poori. This aloo masala is a super easy to make, tastes very delicious, flavorful and wholesome. Vegan and gluten free.

For more south Indian recipes please check veg sagu, veg kurma, kara chutney, tomato curry, idli sambar recipes.

Homemade south Indian restaurant style potato masala in a copper pan

Poori is one of the most popular breakfasts in south India. This recipe or aloo bhaji also known as poori masala is the ultimate pair of puffy crispy pooris both in restaurants and homes.

Potatoes are very widely used in Indian food this aloo masala is a south Indian specialty.

If you had eaten this combo in south Indian restaurants you know what I mean 🙂 This bright yellow masala with hearty chunks of potato and subtle flavor of besan or chickpea flour is so tasty, aromatic and filling.

Though it is very very popular in restaurants, it is one of the easiest recipes to make at home. In this post I am sharing with you how to make best south Indian potato masala recipe with step by step photos. The post also includes instructions for making this recipe in instant pot as well as pressure cooker.

If you have pre boiled potatoes handy, this curry can be made in 15 minutes flat. I usually boil the potatoes while cooking some other dish in an instant pot or pressure cooker. You can also boil them in stovetop in a pan. Let us get straight into the recipe along with loads of tips and variations 🙂

Table Of Contents
  • About This Recipe
    • What Is Potato Masala?
    • Why This Recipe Works?
  • Ingredients For Aloo Masala
  • How To Make Potato Masala Recipe
    • Preparation
    • Making Aloo Masala
  • Variations
    • How to make aloo curry for masala dosa?
    • Instant pot potato masala recipe
  • Tips & Recipe Notes
  • More Potato Recipes
  • Recipe Card

About This Recipe

What Is Potato Masala?

It is a delicious and easy to make side dish for poori popular in south Indian restaurants. In Tamil Nadu it is commonly known as poori masala but this curry also tastes very good with dosa, rice too.

This is a super easy recipe that beginners can also make with ease. This masala is made in many ways and the taste varies from place to place.

Few recipes add tomatoes while few others add lemon juice alone for the tangy taste. In some restaurants generous amount of green peas and even carrots are added.

One main ingredient that is invariably added in this curry is gram flour or besan (chickpea flour). It lends a wonderful nutty flavor and taste to this dish along with thickening it.

Why This Recipe Works?

The recipe of south Indian style potato masala I am sharing here is a true keeper one that I have been making for a decade. I have tweaked the recipe, adjusted the proportions of ingredients and this recipe of aloo masala tastes exactly like south Indian restaurants.

I make this for breakfast on weekends when I can leisurely fry pooris or make crispy ghee roast or rava dosa. Sometimes I make this masala dry and use as filling for masala dosa (dosa aloo) or potato sandwich. It tastes just yum.

The step by step photos show the elaborate method to make potato masala but I have also included brief instructions for making this potato curry using instant pot or pressure cooker.

Do try and enjoy this restaurant style potato masala. It is

flavorful and delicious

the best combo for poori, dosa

vegan and gluten free

easy to make.

easy aloo masala for poori

Ingredients For Aloo Masala

Vegetables– You can make this masala either with potatoes alone or a mix of potatoes and green peas. Some recipes also call for chopped carrots. Here I have used potatoes and green peas as they are in season.

Chickpea flour– Gram flour or besan is used in this curry for flavor and also as a thickening agent. You will need roasted besan else you can also use sattu.

Tomatoes– It is optional to use tomatoes in this recipe. In few recipes only lemon juice is used but I usually add a small tomato for flavor.

Turmeric powder– The bright yellow color of this curry is from turmeric powder. Use best quality pure ones to reap the health benefits.

Onions– The main flavor of this potato masala is from onions so use it generously. You can use regular red onions or even pearl onions for more flavor. Slice them thin as shown for best flavor.

Other ingredients– Slit green chillies, curry leaves, coriander leaves, lemon juice, minced ginger, mustard seeds, cumin seeds, urad dal, chana dal, oil and salt are the other ingredients for this potato dish.

How To Make Potato Masala Recipe

Preparation

Rinse and scrub three large potatoes or 400 grams of potatoes thoroughly. Boil them until soft. You can boil on stove top or pressure cook or instant pot.

potatoes ready to be boiled

Pressure cooker– 3 whistles in medium flame

Instant pot– 5 minutes in pressure cooker or manual mode, pressure valve sealed.

Stove top– boil in a pot full of water for 10-12 minutes.

Once boiled, peel the potatoes. Mash the potatoes coarsely or cut into big cubes.

boiled, peeled and cubed potatoes

Next shell the green peas, slice the onions thinly, slit the green chilies, mince the ginger and set aside.

Making Aloo Masala

Heat oil in pan or kadai. Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaf, slit green chilies, red chilies and minced ginger. Saute for a minute.

frying mustard seeds, curry leaves, chana dal, slit green chilies, dry red chilies in oil for potato masala

Add thinly sliced onions and shelled green peas.

onions and green peas added

Saute for 2 minutes or until onions turn a bit soft. Do not let them turn brown.

sautéing onions and peas in oil

Add salt to taste and turmeric powder. Mix well and cook for a minute or two.

turmeric powder and salt added to aloo

Add the finely chopped tomato and saute for a minute. Add mashed potato. Next add 2 tablespoons roasted gram flour or besan and coat the potatoes well. Coat the flour very well to the potatoes by sautéing.

chopped tomatoes and mashed potatoes added

Add 2.5 cups water and mix very well. Cover and cook for 7-8 minutes or until the curry thickens a bit. You can cook for up to 10 minutes for a very thick curry.

water added to potatoes

Once the potato masala has reached the desired consistency, add lemon juice and chopped coriander leaves.

coriander leaves and lemon juice added to aloo masala

Mix well and remove from flame. Serve hot.

closeup shot of south Indian potato masala

Variations

How to make aloo curry for masala dosa?

You can easily alter the same recipe and make it dry and use as filling for masala dosa, sandwich, wraps, kathi rolls etc.

Just follow the same recipe but add 1 tablespoon besan and add 1/2 cup water instead of 2.5 cups. Mix and cook in medium flame keeping the pan open.

This will yield dryer curry suitable for stuffing in dosa, sandwich etc. This dry curry also tastes very good with coconut rice, lemon rice, curd rice.

Instant pot potato masala recipe

To make aloo masala in instant pot here are the instructions. You need not boil the potatoes beforehand. Just, scrub, peel and dice into big cubes. Set aside.

Place the steel insert inside your instant pot and switch it on. Press saute mode.

Fry the tempering ingredients- mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, slit green chilies, red chilies. Fry for a minute.

Add onion, tomatoes, green peas and mix well.

Now add cubed potatoes, chickpea flour, salt, turmeric powder and mix.

Finally add 2.5 cups water and mix. Close the IP, cancel saute and press pressure cook or manual mode. Set the timer for 6 minutes.

Once cooked let the pressure release naturally for 5 minutes,

Open the IP and add lemon juice or lime juice, chopped coriander leaves. If the curry is thin, you can simmer in saute mode for another 2-3 minutes.

Tips & Recipe Notes

Boiling Potatoes– You need potatoes to be well cooked but not mashed for this curry. Do not cook for more time than mentioned in the recipe. It just needs to fork tender. There should be chunks of potatoes in the curry.

Some recipes call for mashing half the quantity of potatoes thoroughly and cube the remaining half.

Onions– Slice the onions thinly as shown in the photo for maximum flavor. Also saute them only till they turn a bit soft and do not brown them.

Chickpea flour– It is an important ingredient in making potato masala for flavor as well as thickening the curry. You need to roast the chickpea flour well until it turns aromatic.

What you can do is roast a good quantity of chickpea flour and store in airtight container. It stays good for months and can be used in various recipes.

Ginger green chillies-The main flavor of this curry is from ginger and green chilies along with curry leaves, so do not miss them.

More Potato Recipes

Aloo curry

Bombay potatoes

Palak Aloo

Aloo gobi

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Recipe Card

Potato Masala For Poori

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Harini
Potato masala is a tasty and easy to make side dish for poori, dosa and rice. This is known as poori masala in south India, as it is typically served with poori. This aloo masala is a super easy to make, tastes very delicious, flavorful and wholesome. Vegan and gluten free.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 3
Calories 149 kcal

Ingredients
  

  • 400 grams potatoes boiled and peeled
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 2 teaspoona channa dal
  • 1/2 teaspoon cumin seeds
  • 12 curry leaves
  • 3 green chilies chopped
  • 2 dried red chilies
  • 3/4 cup onions thinly sliced
  • 1 inch ginger peeled and freshly minced
  • 2 tablespoons chickpea flour besan
  • 1/2 teaspoon turmeric powder
  • Cilantro/coriander leaves
  • Juice of 1/2 lemon
  • Salt
  • 2.5 cups water

Instructions
 

  • Rinse and scrub three large potatoes or 400 grams of potatoes thoroughly. Boil them until soft. You can boil on stove top or pressure cook or instant pot.
    potatoes ready to be boiled
  • Once boiled, peel the potatoes. Mash the potatoes coarsely or cut into big cubes. Next shell the green peas, slice the onions thinly, slit the green chilies, mince the ginger and set aside.
    boiled, peeled and cubed potatoes
  • Heat oil in pan or kadai. Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaf, slit green chilies, red chilies and minced ginger. Saute for a minute.
    frying mustard seeds, curry leaves, chana dal, slit green chilies, dry red chilies in oil for potato masala
  • Add thinly sliced onions and shelled green peas.
    onions and green peas added
  • Saute for 2 minutes or until onions turn a bit soft. Do not let them turn brown.
    sautéing onions and peas in oil
  • Add salt to taste and turmeric powder. Mix well and cook for a minute or two.
    turmeric powder and salt added to aloo
  • Add the finely chopped tomato and saute for a minute. Add mashed potato. Next add 2 tablespoons roasted gram flour or besan and coat the potatoes well. Coat the flour very well to the potatoes by sautéing.
    chopped tomatoes and mashed potatoes added
  • Add 2.5 cups water and mix very well. Cover and cook for 7-8 minutes or until the curry thickens a bit. You can cook for up to 10 minutes for a very thick curry.
    water added to potatoes
  • Once the potato masala has reached the desired consistency, add lemon juice and chopped coriander leaves.
    coriander leaves and lemon juice added to aloo masala
  • Mix well and remove from flame. Serve hot.
    Homemade south Indian restaurant style potato masala in a copper pan

Notes

The nutrition values are estimates.

Nutrition

Serving: 3servingsCalories: 149kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 166mgPotassium: 101mgFiber: 3gSugar: 4gVitamin A: 151IUVitamin C: 88mgCalcium: 32mgIron: 1mg
Keyword aloo masala, potato masala
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Shared by Harini

About Harini

I am Harini. The recipe developer, food photographer and chef behind cook click n devour. My aim behind this blog is to provide easy, tried and tested recipes that beginners can cook with confidence. I took keen interest in cooking and took courses on cooking, baking during teens purely out of passion. With a decade of cooking experience I am glad to share my recipes and culinary knowledge with you all here. Stay tuned and happy cooking!
Harini :)

Comments

  1. ARUNA says

    February 21, 2016 at 7:05 pm

    5 stars
    SIMPLE AND CLEAR PRESENTATION. KEEP UP YOUR GOOD WORK.THANK YOU FOR THE TRIED AND TESTED RECIPES

  2. saravana says

    February 21, 2019 at 8:02 pm

    5 stars
    Thank you Harini, I made this recipe so many times for my family and we love it. I also added carrots as you said.

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Hello, I am Harini


The chef, author and photograper of cook click n devour.Here I bring to you tried and tested vegetarian recipes with step by step photos and videos to make cooking a pleasure and fulfilling experience. Happy cooking!
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