This is a blog where I spend my time experimenting types of ingredients and spices to create comfort and heart-warming food for the soul. Most of the recipes are tried and tested in our kitchen. Some recipes are produced after trial and error. Our family recipes are inherited and other recipes are from across the globe.
Monday, 16 June 2014
Poori masala or potato masala is a great complement with pooris. I prefer this style of masala which my mother used to make at home. I have tasted poori masala at other Indian restaurants before but nothing can beat my mother's special potato masala which has a kick of spiciness and slight sweetness from lots of onion used and fragrance from the exotic spice called Kalpasi or Black stone flower which is available at all Indian Spice store. Lets check the recipe:
Potato : 4
Big Onion : 3
Small green chillies : 6 to 7 ( adjust according to your taste)
Turmeric : 1/4 tsp
Curry leaves : a sprig
Ginger : 1 1/2 inch
Coriander leaves : 2 tbsp (for garnish)
Salt : as needed
To Temper :
Fennel seeds or sombu : 1tsp
Bengal gram dal : 1 tbsp ( soaked in water for 15 minutes and use after removing the water)
Cinnamon : 1 1/2 inch
Star anise : 1
Kalpasi : 2 small pieces ( use little as it is enough)
Oil : 2 tbsp
1. Wash the potatoes to remove dirt and steam it in a pressure cooker until it turns mushy.
2. Mash coarsely those boiled or steamed potatoes by removing their skins off.
3. Then add, turmeric and salt and give quick mix again.
4. In a pan, temper the ingredients given under 'To Temper' section lightly till become brown colour but not burnt.
5. Later, stir fry the curry leaves, sliced half moon shaped onions, finely chopped green chillies, and ginger.
6. Now, once the above mentioned items fried till transparent, add mashed potato mix and give a stir by adding 1/ 2 cup water.
7. Cook for 15 minutes and at the same time mash big bits of potato pieces with the back of the frying spoon. The potato masala should be semi- thick. Serve it with hot pooris or chapatis.