Yellow potato curry!
I am going back to some basics in Indian cooking. When mashed potatoes decide to have a good time with onion and some simple spices, this potato masala is born. It is the best curry to escort Poori to its glory. They seem like a couple made for each other. Well, I have had this combination since I laid my little hands on the first Poori in my life. Many more Poories later, including the huge ones in restaurants, I am not yet tired of this partnership. Mostly all over the country when Poories are fried, potato masala is a steady companion. Poori is a flat bread that puffs up when fried in hot oil (obviously…my next post!).
This is a humble curry so cheerful, reminding me of Indian summers and when I make such bright curries my tongue tastes a piece of my home town. Turmeric is the secret behind the flashy display. There is a freshness and earthy feel to this curry…maybe because all main ingredients onion, potato, ginger and turmeric grow underground. (I am patting my shoulder for that great discovery…hehe).
- 2 tbsp coconut oil (any vegetable oil)
- 1 tsp mustard seeds
- 1 tsp urad dhal (split and husked, black lentil)
- 1tsp fennel seeds
- 1tbsp channa dhal (split and husked chickpeas)
- few curry leaves
- 1 tsp chopped ginger
- 2 green chillies
- 2 large onions sliced
- 1/2 tsp turmeric powder
- 4 large potatoes
- 1 cup water
- salt as needed
- coriander leaves to garnish
- Boil washed potatoes with skin and cook till soft. (To check, pierce a potato with a knife and it should pass without resistance if cooked.)
- After they cool, peel the skin.
- Heat oil in a pan and when it is very hot add mustard seeds to crackle.
- Add urad dhal, channa dhal, fennel seeds and saute till they are fried.
- Next add curry leaves, slit green chillies, chopped ginger, sliced onions and fry till onions are transparent.
- Mash cooked potatoes roughly so there are some lumps.
- Add this to the ingredients in the pan.
- Mix everything pouring a cup of water and boil well.
- Add salt and turmeric powder as needed.
- Garnish with coriander leaves
When very little water is added a drier masala is got. This mixture is used as a filling in potato bonda and in masala dosa.
Sometimes as a variation, I add grated carrots or peas while sauteing onions. Addition of chopped tomatoes when the curry is boiling makes it tastier.
I love reading your descriptions! Looks beautiful. I pinned it as a recipe to try to make.
Thank you for the compliment. I appreciate it. This potato masala is quite simple, do try it. If you don’t have the dhals and fennel seeds it still tastes good. Those are just like tassels on a fabric.
Poori masala is a real comfort food 🙂
You said it!
I could eat this anytime, all the time!
I have tried it with all kinds of main dish, especially bread.:)
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Can’t wait to try your potato masala/poori masala. It has got all my favorite spices like mustard, curry, ginger, turmeric and coriander. Thanks for sharing!