Poori Masala Puri Curry Hotel Style Recipe

About Poori Masala

There are many potato based curries made in the vast Indian cuisine. The Poori Masala is a special and unique potato gravy that is mostly served with poori. But the gravy is so good that it also tastes great with Dosa or poha dosa, Rava Dosa or even phulka. This combination of poori with a potato gravy is very popular all over India. While the poori recipe remains the same, the potato gravy takes on different flavors and tastes. This recipe is a South Indian variation of North Indian Aloo Puri and its taste is very different than the North Indian variations. As typically ingredients like mustard seeds, lentils, curry leaves etc are not used in the North Indian variants. The South Indian variants also include plenty of onions while making this dish. Even in the various South Indian states and regions, this dish has some variations. In the state of Maharashtra, it is made again very differently and known as Poori Bhaji. The dish is one of those curried potato dishes that I sometimes make on Sundays. Not that I make poori every time. I also make phulka or dosa to go along with this dish. Poori Curry makes for a good breakfast or lunch or brunch. When I took the photos, I had also made Aamras to go along with the poori. This combination of aamras and any potato sabji with pooris is too good. You can serve the potato gravy with Poori or phulka or with a side of chopped onions or coconut chutney.

How to make Poori Masala

Cook Potatoes

1. First rinse 2 large sized potatoes (about 400 grams) in fresh water a few times. Then Boil or steam the potatoes in a stovetop pressure cooker or steamer or Instant pot. If pressure cooking, then pressure cook for 5 to 6 whistles on medium heat adding enough water covering the potatoes. They should be softened and fork tender.
2. When the potatoes are still warm, peel and crumble them. You can also chop them and keep them aside. You should be able to get 2 cups of tightly packed crumbled potatoes.

Sauté Spices, Onions

3. Heat 2 tablespoons of oil in a pan or kadai or wok. You can use any neutral flavored oil. Lower the heat and add 1 teaspoon mustard seeds. Crackle them.
4. Then add the following ingredients:

2 teaspoons chana dal (husked split bengal gram)1 teaspoon cumin seeds 1 teaspoon urad dal (husked split black gram) – optional

5. Stir and fry till the lentils become golden. Ensure that the lentils turned golden but should not get burnt. So stir often on a low heat.
6. Then add 2 teaspoons finely chopped ginger, 2 to 3 teaspoons chopped green chilies and 10 to 12 curry leaves. You can reduce the amount of green chilies if you want. The chilies I used were very mild, so I added 2 of them.
7. Then add 8 to 10 cashews, which have been chopped. Feel free to skip cashews if you have nut allergy.
8. Stir and then add 1 cup tightly packed thinly sliced onions (1 large onion, sliced). Instead of onions you can add shallots or pearl onions.
9. Add a pinch of asafoetida (hing) and ⅓ to ½ teaspoon turmeric powder. To make a gluten-free dish you can skip asafoetida and serve this Poori Curry with dosa or roti or poori made from gluten-free flours or millet flours.
10. Stir and mix very well. Saute the onions on low to medium low heat stirring often till they turn translucent.
11. Now add 2 teaspoons besan or gram flour.
12. Stir and mix the gram flour very well with the rest of the ingredients.
13. Add ¼ cup chopped tomatoes (about 1 small tomato, chopped). Tomatoes give a light tang to the dish. Adding tomato is optional and you can skip it. Stir and saute the tomatoes for 2 minutes.

Make Poori Masala

14. Then add 1.25 to 1.5 cups water. You can vary the amount of water depending upon the consistency you prefer. For a thicker consistency add less water and for a slightly thinner gravy consistency add a bit more water.
15. Stir and mix very well.
16. Bring this mixture to a simmer without a lid for about 4 to 5 minutes on low to medium heat.
17. Now add the crumbled or chopped potatoes and stir very well.
18. Cover the pan with a lid and simmer the gravy for 4 to 5 minutes on low to medium heat.  The gravy should thicken and have the right consistency that is not too thick nor thin. But according to your preferences, you can vary the consistency. 19. Season with salt as per taste. Mix the salt with the rest of the puri curry. You can also add a bit of sugar if you want.
19. Lastly add 2 to 3 tablespoons of chopped coriander leaves. Stir very well and switch off the heat.
20. Serve South Indian Poori Masala with poori or chapati or dosa or paratha. It makes for a filling and comforting meal for breakfast or lunch. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Poori Masala recipe post from the archives first published in June 2015 has been republished and updated on 3 October 2021.

title: “Poori Masala Puri Curry Hotel Style Recipe " ShowToc: true date: “2024-10-24” author: “John Tyson”

About Poori Masala

There are many potato based curries made in the vast Indian cuisine. The Poori Masala is a special and unique potato gravy that is mostly served with poori. But the gravy is so good that it also tastes great with Dosa or poha dosa, Rava Dosa or even phulka. This combination of poori with a potato gravy is very popular all over India. While the poori recipe remains the same, the potato gravy takes on different flavors and tastes. This recipe is a South Indian variation of North Indian Aloo Puri and its taste is very different than the North Indian variations. As typically ingredients like mustard seeds, lentils, curry leaves etc are not used in the North Indian variants. The South Indian variants also include plenty of onions while making this dish. Even in the various South Indian states and regions, this dish has some variations. In the state of Maharashtra, it is made again very differently and known as Poori Bhaji. The dish is one of those curried potato dishes that I sometimes make on Sundays. Not that I make poori every time. I also make phulka or dosa to go along with this dish. Poori Curry makes for a good breakfast or lunch or brunch. When I took the photos, I had also made Aamras to go along with the poori. This combination of aamras and any potato sabji with pooris is too good. You can serve the potato gravy with Poori or phulka or with a side of chopped onions or coconut chutney.

How to make Poori Masala

Cook Potatoes

1. First rinse 2 large sized potatoes (about 400 grams) in fresh water a few times. Then Boil or steam the potatoes in a stovetop pressure cooker or steamer or Instant pot. If pressure cooking, then pressure cook for 5 to 6 whistles on medium heat adding enough water covering the potatoes. They should be softened and fork tender.
2. When the potatoes are still warm, peel and crumble them. You can also chop them and keep them aside. You should be able to get 2 cups of tightly packed crumbled potatoes.

Sauté Spices, Onions

3. Heat 2 tablespoons of oil in a pan or kadai or wok. You can use any neutral flavored oil. Lower the heat and add 1 teaspoon mustard seeds. Crackle them.
4. Then add the following ingredients:

2 teaspoons chana dal (husked split bengal gram)1 teaspoon cumin seeds 1 teaspoon urad dal (husked split black gram) – optional

5. Stir and fry till the lentils become golden. Ensure that the lentils turned golden but should not get burnt. So stir often on a low heat.
6. Then add 2 teaspoons finely chopped ginger, 2 to 3 teaspoons chopped green chilies and 10 to 12 curry leaves. You can reduce the amount of green chilies if you want. The chilies I used were very mild, so I added 2 of them.
7. Then add 8 to 10 cashews, which have been chopped. Feel free to skip cashews if you have nut allergy.
8. Stir and then add 1 cup tightly packed thinly sliced onions (1 large onion, sliced). Instead of onions you can add shallots or pearl onions.
9. Add a pinch of asafoetida (hing) and ⅓ to ½ teaspoon turmeric powder. To make a gluten-free dish you can skip asafoetida and serve this Poori Curry with dosa or roti or poori made from gluten-free flours or millet flours.
10. Stir and mix very well. Saute the onions on low to medium low heat stirring often till they turn translucent.
11. Now add 2 teaspoons besan or gram flour.
12. Stir and mix the gram flour very well with the rest of the ingredients.
13. Add ¼ cup chopped tomatoes (about 1 small tomato, chopped). Tomatoes give a light tang to the dish. Adding tomato is optional and you can skip it. Stir and saute the tomatoes for 2 minutes.

Make Poori Masala

14. Then add 1.25 to 1.5 cups water. You can vary the amount of water depending upon the consistency you prefer. For a thicker consistency add less water and for a slightly thinner gravy consistency add a bit more water.
15. Stir and mix very well.
16. Bring this mixture to a simmer without a lid for about 4 to 5 minutes on low to medium heat.
17. Now add the crumbled or chopped potatoes and stir very well.
18. Cover the pan with a lid and simmer the gravy for 4 to 5 minutes on low to medium heat.  The gravy should thicken and have the right consistency that is not too thick nor thin. But according to your preferences, you can vary the consistency. 19. Season with salt as per taste. Mix the salt with the rest of the puri curry. You can also add a bit of sugar if you want.
19. Lastly add 2 to 3 tablespoons of chopped coriander leaves. Stir very well and switch off the heat.
20. Serve South Indian Poori Masala with poori or chapati or dosa or paratha. It makes for a filling and comforting meal for breakfast or lunch. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Poori Masala recipe post from the archives first published in June 2015 has been republished and updated on 3 October 2021.