Potato masala (உருளைக்கிழங்கு மசாலா) is usually made as an accompaniment to poori, though it goes well with chapatti or pulka as well. It is one of the easiest gravy recipes and poori-potato masala combo comes in handy when you have to prepare a meal in a short time. Poori-potato masala is an all-time kids’ favorite and we used to have this combo on all Sundays when my son was growing up. Here’s the recipe.
Ingredients: (Serves four)
Potato – medium sized, 6no
Onion – large, 2no, sliced
Tomato – small, 2no, chopped
Green chillies – 4-5no, split lengthwise
Ginger – 1” piece, grated
Oil – 1 tablespoon
Turmeric powder – ½ teaspoon
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Bengal gram dhal – 1 ½ teaspoon
Salt – to taste
Curry leaves – a few
Coriander leaves – chopped, 1 tablespoon
Note: You may add 2 tablespoons of boiled green peas when you add mashed potatoes, if desired.
Potato Masala (உருளைக்கிழங்கு மசாலா)
Method: Wash and cook potatoes in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove the potatoes from the cooker and cool them by running through cold water. Peel the potatoes, mash them and keep aside.
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