A simple, quick and hard to get wrong curry for the poori. Often made as evening tiffin/early dinner on weekends at both our places.

Malli-ma, my mother-in-law makes the potato masala for poori a bit differently than Amma. While Amma mashes up a potato and mixes with water to bring the gravy consistency, Malli-ma uses a tablespoon or two Bengal gram powder mixed with water for the gravy consistency. Both taste great!

Ingredients:

3 Medium sized potato – cleaned, boiled and roughly mashed.

1 Large or 2 medium Onion finely cut length wise

1 small tomato (optional)

Peas (optional)

1 Tbsp oil for tempering

1/2 tsp Mustard seeds

1 Tbsp Bengal gram/Channa dhal

1/8 tsp Asafoetida/Hing

3-4 Green chillies chopped

1 inch ginger chopped

1/2 tsp turmeric powder

Curry Leaves, few

Salt-to taste

Cilantro/ Coriander leaves

Recipe from Amma and a twist tip from Malli-ma

Preparation:

In a pan, over medium heat, heat oil and add the mustard seeds. As they splutter, add Bengal gram/channa dhal, green chilies  chopped ginger, asafoetida and then the onions. Mix well and add the curry leaves, pinch of salt and turmeric powder.

Once mixed well add 1/2 cup of water, this step ensures the turmeric doesn’t get burnt flavor and the onions slightly cooks along with turmeric, salt and chilli-ginger. Its an important step to get the exact flavor as served in restaurants! If you prefer to add tomatoes and peas, this is the time.

Add roughly mashed potatoes.

As I mentioned above, Amma mashes a large potato piece with water and adds for the thick gravy consistency while Malli-ma adds a tablespoon or two bengal gram flour to water and adds to the curry. Cook as per the consistency you want. Add more water if the curry is too thick or boil for sometime more if its thin, the masala thickens very quickly. Check for salt. 

Add finely chopped cilantro/coriander leaves.

The potato curry is ready! Isn’t it very simple? 

Happy Cooking