Mom's Potato Masala for Pooris
This South Indian Poori Masala is the ultimate comfort breakfast! A mildly spiced, creamy potato masala with carrots and peas, just like my mom used to make. Served with fluffy, deep-fried poori, chapati, or even dosa, this dish is pure nostalgia. Want to make it? Save this easy recipe now!
Servings: 3 people
Calories: 197.74kcal
Equipment
- 1 Pressure cooker 3 or 5 liter
Ingredients
- 1 tablespoon cooking oil (coconut oil or ghee or sunflower oil)
- ½ tsp mustard seeds
- ¼ teaspoon cumin seeds (optional)
- 1 sprig curry leaves
- 2 medium-sized red onions
- ½ inch ginger
- 3 to 5 green chillies
- 1 large tomato
- 500 grams potatoes (approx. 4 to 5 small potatoes)
- 1 carrot
- ⅓ cup frozen or boiled green peas
- ½ teaspoon turmeric powder
- ½ to ¾ cup water
- salt to taste
- Fresh coriander leaves
Instructions
Prep
- Finely slice the onions, chop the green chillies, and grate the ginger. Roughly chop the tomato. Chop the carrots and potatoes to similar size like ½ inch cubes. Place the frozen green peas in a bowl of water or use previoulsy boiled green peas. Chop the washed coriander leaves.
Pressure Cook
- Heat oil in a pressure cooker on medium to low flame. Add mustard seeds and let them splutter. then add some cumin seeds, if using and a few curry leaves.1 tbsp cooking oil, ½ tsp mustard seeds, ¼ tsp cumin seeds, 1 sprig curry leaves
- Add the chopped onions and saute until they turn translucent. Next, add the chopped green chillies and grated ginger. Saute until the raw smell fades away. Next, add the chopped tomato and saute with a dash of salt.2 medium-sized red onions, ½ inch ginger, 1 large tomato, 3 to 5 green chillies
- Stir in the chopped potatoes, carrot and turmeric powder. Add just enough water to barely cover the potatoes. You may add a little salt here.500 grams potatoes, 1 carrot, ½ tsp turmeric powder, ½ to ¾ cup water
- 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.
- Open and add the thawed green peas and more water, if required. Let it boil for 5 minutes or until the green peas are cooked.⅓ cup frozen or boiled green peas, salt to taste
- Lastly, stir in the chopped coriander leaves and serve warm with fresh pooris.Fresh coriander leaves
Notes
Use the back of your spoon to mash some of the potatoes. This will make the masala thicker. You may add more water as per your desired consistency. Adjust the salt in the end.
Instant Pot: Pressure cook for 5 mins. QR after 10 mins.
Nutrition
Calories: 197.74kcal | Carbohydrates: 33.34g | Protein: 5.36g | Fat: 5.32g
