• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • Meet Famidha
  • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Famidha
    • Globe Cooking Mad
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Meatless Curries

    Mom's Potato Masala for Pooris

    Published: Nov 11, 2016 · Modified: Sep 17, 2022 by Famidha Ashraf with Leave a Comment

    This Poori masala recipe is a South Indian style potato masala made with potatoes and or other veggies like carrots and green peas in turmeric rich and flavorful gravy.  It is served with hot, puffed Pooris or Luchis for breakfast or evening tiffin. 
    Potato Masala for Deep Fried Indian Flatbread

    Today I am sharing the masala recipe that is served with Poori, assuming you all know how to make Poori. This was one of the earliest recipes that I got from my mom right after I came to Yanbu. Making Poori is a bonding activity - while I work the dough, F works on frying them. I like to keep the pooris puffed even while serving, so they go into this large colander right after frying. The Potato Masala is made in a jiffy because it gets cooked in a Pressure cooker. No boiling and peeling of potatoes - no hard work at all!Mom's Poori Masala | Potato Masala for Deep Fried Indian Flatbread

    Mom's Poori Masala Recipe

    Potato Masala for Deep Fried Indian Flatbread

    INGREDIENTS

    • 1 tablespoon cooking oil
    • ¾ teaspoon mustard seeds
    • ½ teaspoon cumin seeds (optional)
    • 1 sprig of curry leaves
    • 2 medium onions, sliced finely
    • 2 to 3 green chillies, chopped finely
    • ½ inch ginger, chopped finely
    • 1 medium tomato, chopped roughly
    • 500g or 4 to 5 small-sized potatoes, cut into cubes
    • 1 to 2 carrots, chopped into half-inch pieces or roundels (optional)
    • ⅓ cup frozen green peas, thawed
    • ½ to ¾ teaspoon turmeric powder
    • ½ cup water (add more to adjust desired consistency)
    • Salt to taste

    METHOD

    1. Heat oil in a pressure cooker on medium to low flame.
    2. Add mustard seeds and let them splutter and then some cumin seeds if used and lastly add the curry leaves.
    3. Add the chopped onions, and green chillies and saute until onions turn translucent. Next, add the ginger and saute until the raw smell fades away. Tip in the chopped tomato and saute until they break down.
    4. Fold in the chopped potatoes, carrots, salt, and turmeric powder. Add water and mix again.
    5. Close and pressure cook on a medium to high flame for 1 long whistle and then switch off before the second one goes off. Let the pressure cool on its own.
    6. Open and add the thawed green peas and boil for 5 minutes.
    7. Serve warm with fresh pooris, luchis or any Indian flatbreads.

    Note: You can cook in a pot instead of a pressure cooker but it would take a longer time and you just need to check until the potatoes are done.

    Mom's Poori Masala | Potato Masala for Deep Fried Indian Flatbread

    Do let me know in the comments if you want me to include the recipe and method of making pooris.

    Have a great weekend! 😀

    TRIED THIS RECIPE?
    I would love to know if you tried this recipe. You may leave a comment below or follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations! Thank you!

    More Meatless Curry Recipes

    • palak paneer recipe without tomatoes
      Palak Paneer
    • four idlis served with homemade sambar
      Sambar recipe without coconut
    • lauki yoghurt curry recipe
      Lauki Yoghurt Curry
    • loubieh bi zeit in a platter
      Lebanese Green Beans Stew with Tomatoes | Loubieh bi Zeit

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Famidha, a chai lover, Indian in UAE, Hooman of two cats, a Malabari who loves Tamil food and the cook cum writer behind But first Chai.

    More about me →

    Trending

    • two mugs of chai
      Chai for Two
    • baked samosas
      Baked Samosas
    • kacchi mutton biryani served with yoghurt, pappad and onions
      Kacchi Mutton Biryani
    • yemeni chicken mandi recipe
      Yemeni Chicken Mandi | Baked Smoky Chicken Rice

    New

    • sambousek
      Sambousek
    • masala chai with whole spices
      Masala Chai with Whole Spices
    • chicken chettinad curry recipe
      Chicken Chettinad Curry
    • red seeds milk drink recipe
      Red Seeds Milk Drink (Aliv seeds)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Media Mentions

    Newsletter

    • Sign Up!

    Contact

    • Facebook
    • Instagram
    • YouTube
    • Pinterest

    Copyright © 2023 But first Chai