Friday, August 14, 2009

Poori Masal / Potato Masala Curry


Potato - 2 nos - boil and break into pieces using hand
Green peas - 1/4 cup - boiled (optional)
Onion - 1 - chop the onions
Green chillies - 2 nos - cut into small pieces.
Turmeric powder - 1/4 tsp
Gram Flour - 1/2 tsp - dissolve it in water

For Seasoning:

Oil - 4 tsp
Mustard seeds - 1/2 tsp
Channa Dhal - 1 tsp
Curry leaves - few
Coriander leaves - few


1. Heat oil in a pan, add mustard seeds and wait until it splutters.
2. Add channa dhal, curry leaves, coriander leaves, onion and fry until golden brown in onion.
3. Now add the boiled green peas, turmeric and salt and let it boil.
4. Add the boiled potato now and mix well(add water if needed).
5. Let it boil for 5 mins, then add the gram flour water and mix well.
6. Let it boil for 2 mins, turn off and garnish with coriander leaves(Mix well as the mixture get thick after adding gram flour water)


-> Serve with poori(Bhatura), chappathi(Roti)
-> If you make it so thick, by adding less water you can also stuff this in dosai and serve as masala dosai.
-> If you like garam masala smell, add 1/4 tsp of garam masala to this and no need to add gram flour water when you add garam masala.