Potato Masala for Puri is one of those recipes that brings back memories of Sunday morning breakfasts. The smell of fresh spices and the sight of golden potatoes always gets everyone to the table quickly. I learned this recipe from my mom, and over the years, it’s become my go-to comfort food. The best part? It’s really simple to make.
About the Recipe
This potato masala is the perfect partner for puris (deep-fried Indian bread). The potatoes are cooked until tender, then mixed with a blend of everyday Indian spices. The tempering with mustard seeds and urad dal adds a wonderful crunch, while fresh coriander leaves bring brightness to the dish.
Why You’ll Love This Recipe
You’ll love how the potatoes soak up all the wonderful spices. The dish comes together quickly and doesn’t need fancy ingredients. The texture is just right – not too dry or too wet. Best of all, it’s a forgiving recipe that turns out great even if you’re new to Indian cooking. The aroma of tempering spices will fill your kitchen with the most amazing smell.
Potato Masala for Puri
Cooking Tips
– Don’t overcook the potatoes – they should be tender but still hold their shape
– Let the mustard seeds pop fully before adding other ingredients
– Keep stirring gently after adding potatoes to prevent sticking
– Add water gradually to get the right consistency
Serving and Storing Suggestions
Serves 4-6 people. Takes about 30 minutes to prepare. Serve hot with fresh puris. Leftovers keep well in the fridge for up to 2 days – just reheat with a splash of water. Makes a great packed lunch too.
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Nutrient Benefits
Potatoes provide good carbohydrates and vitamin C. The spices like turmeric and ginger have anti-inflammatory properties. Fresh coriander adds vitamin K and antioxidants. This dish offers a good balance of nutrients when served as part of a meal.
Potato Masala for Puri
Ingredients
- 4 cups Potatoes (quartered)
- 1 1/2 tsp Salt
- 1 tsp Turmeric Powder
- 1 1/2 cups Onions (finely sliced)
- 1/2 cup Tomatoes (chopped)
- 2 Green Chillies (halved lengthwise)
- 1 tbsp Fresh Ginger(minced)
- 1 tsp Curry Powder or Garam Masala Powder
- 1/4 cup Coriander Leaves
For Tempering:
- 2 tbsp Oil
- 1 Bay Leaf
- 2 Cinnamon Sticks (one inch pieces)
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
Instructions
- Cook potatoes with 1/2 tsp of salt and 1/2 tsp of turmeric powder in just enough boiling water to cover for about 20 minutes or till tender.
- Peel and chop coarsely.
- Set aside and keep warm.
- Put the oil in a pan over medium heat.
- When the oil is hot add the bay leaf and cinnamon sticks.
- Stir and add the mustard seeds and dal.
- Fry till mustard seeds splutter and the dal is golden.
- Add 1 cup of onions and the tomatoes, green chillies and ginger.
- Stir-fry for a minute.
- Sprinkle in 1/2 tsp of turmeric powder.
- Add the potatoes and stir.
- Add curry powder (or garam masala powder) and 1 tsp salt.
- Stir in about 1 cup of water.
- Add the coriander leaves and cook over medium heat for 2-3 minutes.
- Serve warm with puri
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Frequently Asked Questions
Can I make this potato masala ahead of time?
Yes. Make it up to 24 hours ahead and store in the fridge. When ready to serve, reheat gently with a little water to restore the right consistency. The flavors actually get better over time.
What’s the best type of potato to use?
Regular white potatoes or Yukon Gold work best. They hold their shape after cooking and absorb the spices well. Avoid waxy potatoes as they won’t give you the right texture.
Is there a way to make this recipe less spicy?
Sure. merely reduce the number of green chilies or remove their seeds. You can also skip them entirely and just use black pepper for a milder heat level.
