Potato Masala is a vegetarian/vegan curry that’s a traditional accompaniment for the Indian fried and puffed bread – poori. This is a delicious curry, and served with pooris, makes a filling snack or meal. This is a mouthwatering curry and is sure to be a big hit with kids and adults.
Cooking Time: 20 minutes
- 3 small potatoes
- 1 medium onion, chopped into fine 1/2-inch strips
- 1-2 green chillies, slit and halved
- 1/4-inch piece g ginger, grated
- 1 red chilli, broken into 2-3 pieces
- 2-3 tsp besan (bengal gram/chickpea flour)
- 1/2 cup water
- 3 tsp vegetable oil
- 1/2 tsp urad dal (split & hulled black gram)
- 1/2 tsp chana dal (split bengal gram)
- 1/4 tsp mustard seeds
- Turmeric powder, a pinch
- Asafoetida (hing), a pinch
- 5-6 curry leaves
- Peel and cut the potatoes into small cubes and boil them with some water, salt, and turmeric powder in a pan or in the microwave (for about 5-6 minutes) until tender.
- Heat oil in a deep pan and add the urad and chana dals and hing. As the dals start browning, add the mustard seeds. As the seeds start to pop, add the green and red chillies and ginger, and saute for a minute.
- Add the onion, turmeric powder, and salt and saute on medium heat until golden and soft.
- Add the boiled potatoes and stir.
- In a small bowl, make a paste with 2-3 tsp besan and some water. Add 1/2 cup of water to the paste and mix well, making sure there are no lumps.
- Add the diluted besan to the potatoes, along with some salt as needed.
- Let the potato masala simmer (low heat) until the raw flavor of besan is gone, and has formed a semi-solid gravy.
- Serve the potato masala hot with hot pooris or chapathis.