Potato masala/ Poori masala

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).

Ingredients

• 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

1. 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.)
2. After they cool, peel the skin.
3. Heat oil in a pan and when it is very hot add mustard seeds to crackle.
4. Add urad dhal, channa dhal, fennel seeds and saute till they are fried.
5. Next add curry leaves, slit green chillies, chopped ginger, sliced onions and fry till onions are transparent.
6. Mash cooked potatoes roughly so there are some lumps.
7. Add this to the ingredients in the pan.
8. Mix everything pouring a cup of water and boil well.
9. Add salt and turmeric powder as needed.
10. 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.

 

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