potato masala curry recipe
Print Recipe
5 from 2 votes

Potato curry recipe | Potato masala recipe for poori

Potato masala curry recipe, a tasty and flavorful side dish with potatoes made specially for poori!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 3
Calories: 358kcal
Author: Harini

Ingredients

  • 3 large potatoes boiled and peeled
  • 3 teaspoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon channa dal
  • 1/2 teaspoon cumin seeds
  • 10-12 curry leaves
  • 2-3 green chilies chopped
  • 10 small onions/pearl onions peeled and chopped
  • 1 teaspoon ginger garlic peeled and freshly minced
  • 2 tablespoons ram flour
  • 1/2 teaspoon turmeric powder
  • Cilantro/coriander leaves
  • Juice of 1/2 lemon
  • Salt
  • 3/4 cup water
  • 2 teaspoons oil
  • 2 dried red chilies
  • 1/4 teaspoon asafoetida

Instructions

  • Boil and peel 3 large potatoes. Crumble or mash one potato thoroughly, roughly cube the other two. Peel and chop the pearl onions.
  • Heat 3 teaspoons oil in a kadai. Once the oil is hot temper with mustard seeds, cumin seeds, urad dal and channa dal. Saute in medium heat till the dals turn golden brown.
  • Add minced ginger-garlic, chopped green chilies and saute well.
  • Add chopped onions and saute till the color changes slightly.
  • Now add the shelled green peas and mix well.
  • Add crumbled as well as cubed potatoes and mix well. Saute for 1-2 minutes
  • Add gram flour and saute very well coating all the potatoes(3-4 minutes)
  • Add turmeric powder and saute well.
  • Add about 3/4 cup water, salt and mix well. Cover and cook for 8-10 minutes.
  • Once the masala thickens and reaches desired consistency, add cilantro leaves and simmer.
  • Heat 2 teaspoons oil in a small pan and temper with curry leaves, dried red chilies and asafoetida. Add the tempering to the simmering masala. Close the lid immediately and switch off the flame.
  • Add lemon juice and mix well just before serving. Serve potato masala curry hot with poori

Notes

1. Do not skip garlic as it needs a deep flavor to the dish.
2. Add lemon juice just before serving.
3. You can add a small tomato along with onions instead of lemon juice.
4. The consistency of the masala is your preference, we like it a bit thick.
Serving Suggestions
Serve this masala warm with hot poori. You can also add a side of pudina chutney. For more a complete breakfast, serve with coffee.

Nutrition

Calories: 358kcal