Poori Masala | Hotel Style Puri Curry Recipe
User Reviews
4.9
99 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
3
-
Calories
281 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Indian
Poori Masala | Hotel Style Puri Curry Recipe
Report
This recipe prepares a spiced potato curry designed to accompany poori (fried bread). It uses boiled and crumbled potatoes mixed with sautéed mustard seeds, cumin, lentils, curry leaves, ginger, green chilies, and optional tomatoes to create a savory and textured vegetable curry. The method involves tempering spices and frying aromatics to build rich flavor that complements the soft, mashed potato base.
Description
Poori Masala | Hotel Style Puri Curry Recipe centers on a seasoned potato curry popular as an accompaniment to deep-fried poori bread. Potatoes are boiled until soft, peeled, and crumbled to serve as the foundation. The curry begins by tempering mustard seeds, cumin seeds, chana dal, and optional urad dal in oil until golden. Aromatics including finely chopped ginger, green chilies, curry leaves, and onions are added and sautéed to develop aroma and depth. Tomatoes can be included optionally to add acidity and body. Turmeric powder, asafoetida, and cashews enhance flavor and texture. Gram flour (besan) is incorporated to slightly thicken the curry, while fresh coriander leaves finish it with a herbal note. The dish offers a balance of subtle heat, savory spices, and creamy potato that pairs well with poori bread, making it a classic combination in Indian cuisine.
Share:
Ingredients
- 400 grams or 2 large potato or 2 cups tightly packed crumbled boiled potatoes
- 150 grams or 1 cup onion thinly sliced
- 40 to 50 grams or ¼ cup tomato chopped, optional
- 1 to 1.5 inches ginger or 2 teaspoons ginger - finely chopped
- 2 to 3 teaspoons green chilies - chopped, reduce the amount of green chilies for a less spicy curry
- 1 prig curry leaves or 10 to 12 curry leaves
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoons chana dal (husked split bengal gram)
- 1 teaspoon urad dal (husked split black gram), optional
- 1 pinch asafoetida (hing)
- ⅓ to ½ teaspoon turmeric powder
- 8 to 10 cashews - chopped
- 2 teaspoons besan (gram flour)
- 1.25 to 1.5 cups water or add as required
- 2 to 3 tablespoons Coriander leaves - chopped (cilantro)
- 2 tablespoons neutral cooking oil generic cooking oil
- ½ teaspoon sugar or add as required, optional
- salt as required
Instructions
Preparation
- Rinse the potatoes very well in water Boil or steam them in a pressure cooker or steamer or Instant Pot. If pressure cooking, then pressure cook for 5 to 6 whistles on medium heat with water completely covering the potatoes.
- Cook potatoes until they are softened and fork tender. Drain the water and set aside the potatoes to cool.
- When the potatoes are still warm, peel and crumble them. You can also chop them and keep aside.
- Peel, rinse and thinly slice the onions. Also chop the tomatoes, ginger, green chilies and coriander leaves. Rinse and dry the curry leaves in a kitchen towel. Chop the cashews.
Sautéing spices, onions and tomatoes
- Heat in a pan or kadai (wok). Lower the heat and add mustard seeds. Crackle them.
- Then add the chana dal, cumin seeds and urad dal (optional).
- Stir and fry till the dals or lentils become golden ensuring that they do not burn.
- Add finely chopped ginger, chopped green chilies and curry leaves. Stir and mix well.
- Then add the cashews, which have been chopped. Mix again.
- Add the thinly sliced onions.
- Add a pinch of asafoetida and turmeric powder.
- Stir and mix again very well and sauté the onions till they become translucent and are softened.
- Now add the besan or gram flour. Mix the besan thoroughly with the rest of the ingredients.
- Add chopped tomatoes. Stir and sauté the tomatoes for 2 minutes.Adding tomatoes are optional and you can skip it.
Making Poori Masala
- Then add water. Mix very well.
- Bring this mixture to a simmer. About 4 to 5 minutes on a medium-low to medium heat.
- Now add the crumbled or chopped potatoes and stir very well.
- Cover and simmer the potato gravy for 4 to 5 minutes on a low to medium heat. The gravy should thicken and have a right consistency which is not too thick nor thin.
- Season with salt as per taste. Mix the salt with the rest of the potato gravy. You can also add a bit of sugar if you want.
- Lastly add the chopped coriander leaves. Stir very well and switch off the heat.
- Serve Poori Masala or Puri Curry with poori or chapati or dosa.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Sodium
507mg
(21%)
Potassium
750mg
(16%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
269IU
(5%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
40mg
Vitamin B6
1mg
Vitamin C
102mg
(113%)
Vitamin E
4mg
Vitamin K
7µg
Calcium
66mg
(7%)
Vitamin B9 (Folate)
442µg
Iron
3mg
(17%)
Magnesium
63mg
(16%)
Phosphorus
141mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 507mg | 21% |
| Potassium | 750mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 269IU | 5% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 40mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 102mg | 113% |
| Vitamin E | 4mg | |
| Vitamin K | 7µg | |
| Calcium | 66mg | 7% |
| Vitamin B9 (Folate) | 442µg | |
| Iron | 3mg | 17% |
| Magnesium | 63mg | 16% |
| Phosphorus | 141mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
99 reviews
Excellent
Other Recipes
You'll Also Love
