Poori Masal (Potato Masala for Poori)

Hey guys! Presenting you all the most famous and delicious Poori masal. One of the common breakfast dish in South Indian cuisine is Poori with Poori masal, which is a simple potato curry with mild spices. This recipe not only goes well with Poori, but also with dosas and chappathi. This recipe can be made in different styles. But this recipe here is the South Indian style, which is most commonly prepared in hotels. It is the most easiest recipe using simple ingredients, yet it doesn't compromise in it's taste. Let's jump into the ingredients and recipe.

INGREDIENTS:

* Potatoes- 4 medium sized potatoes

* Onion- 1 medium sized (sliced finely)

* Tomato- 1 small sized (sliced finely)

* Garlic- 10 to 15

* Ginger- 3 slices of an inch

* Green chilli- 2

* Turmeric powder- 1 tspn

* Besan- 2 tbspn

* Mustard seeds- 1/2 tspn

* Jeera- 1 tspn

* Salt- as needed

* Oil- 3 tbspns

PREPARATION TIME: 10 mins
COOKING TIME: 20 mins
SERVES: 4 to 5

PROCEDURE:

* Peel the Potato skin, cut it into 4 quarters, wash it well and add it to the pressure cooker with 1 cup of water, 1 tspn salt and cook it for 2 whistles. If you are cooking the potatoes in instant pot, cook it in the Pressure cook option on high pressure for 3 to 4 minutes.

(Believe me, peeling the potato skin before cooking it saves you a lot of time)

* In a pan add oil. Once the oil is hot add mustard seeds and let it splutter. Now add jeera and fry it for few seconds.

* Now add the sliced onions and saute it until they are soft and translucent.

* In Poori masal, I always like to add freshly pounded ginger and garlic, rather than adding the paste. Because it gives a nice texture and aroma to the masal.

* Once the onions are done, add the green chillies and pounded ginger garlic and saute it for 5 minutes until the raw smell goes off.

* Add turmeric powder and give it a nice stir. The turmeric powder not only adds a beautiful flavour, but also the vibrant yellow colour to the masal.

* Add on the tomatoes and saute it until they turn mushy.

* Once the tomatoes are cooked well, add the potatoes with the water and give it a nice stir. Now, do not worry about breaking the potatoes, but make sure not to make it mushy completely.

* Check for salt and add enough salt to the masal.

* In a small bowl, add 2 tbspns of besan (Kadalai maavu) with 5 to 6 tbspns of water and mix it well without any lumps.

* Now set the flame to medium, add the besan mix to the curry and give it a nice stir. Once you start adding the besan, the masal starts to thicken up, so keep stirring it until they get mixed well.