Poori potato masala

Ingredients (16)

• potatoes4
• onion2
• tomato1
• green chillies2.5
• ginger1 tsp
• curry leaves1 sprig
• mustard seeds1 tsp
• split urad dal1 tsp
• chana dal1 tsp
• turmeric powder0.5 tsp
• asafoetida1 pinch
• gram flour1 tbsp
• water2.75 cup
• oil2 tbsp
• salt
• fresh coriander leaves2 tbsp

Method

1. 1

   Heat the oil in a kadai over medium heat.

2. 2

   Add the mustard seeds and allow them to splutter.

3. 3

   Add the urad dal and chana dal and fry until lightly golden.

4. 4

   Add the asafoetida, curry leaves, green chillies and chopped ginger. Sauté for 30 seconds.

5. 5

   Add the sliced onions and cook until soft and translucent.

6. 6

   Add the chopped tomato and cook until soft and mushy.

7. 7

   Add the turmeric powder and mix well.

8. 8

   Pour in the water and add the salt.

9. 9

   Bring the mixture to a boil.

10. 10

    If using gram flour, mix it with a little water to make a smooth paste and stir it into the boiling mixture to slightly thicken the gravy.

11. 11

    Add the mashed potatoes and mix gently until well combined.

12. 12

    Simmer for 5–7 minutes, stirring occasionally, until the gravy reaches the desired consistency.

13. 13

    Stir in the chopped coriander leaves.

14. 14

    Switch off the heat and allow the masala to rest for 5 minutes before serving.