Puri is one the favourite break fast or dinner dish of my family. All ways they like potato masala as side dish. In south India potato masala is different. My husband and daughter like mumbai style potato masala. We are adding one secret ingredient to this which gives shiny gloss and thickness to the gravy. A spoon of besan or channa daal powder mixed in water is adding to this dish which makes the dish totaly different style. Let us see how to make this easy simple masala .
Preparation time approx 30 minutes.
- 500 gram boiled peeled chopped aloo or potato
- 100 gram sliced onions.
- 1 big tomato
- 2 green chillies
- 1 tsp chilly powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 1/2 tsp turmeric powder
- few curry leaves.
- 1 tbsp besan. Or channa daal powder
- 1 cup water.
- 1 tbsp oil
- 1/2 tsp urad dal
- 1/2 tsp channa dal
- 1/2 tsp mustard seeds
In a pan heat the oil and add mustard seeds. Whenit started carckled add both daals. Let it become brown now add curry leaves and chopped green chillies.
Add finely chopped onions.
Saute for few minutes.Do not fry for longer time.
When it is sautéd add chopped tomato and fry .Let the tomatoes become mushy.
Add turmeric powder salt , red chilli powder, coriander powder, garam masala powder.
Then add boiled mashed potatoes.
Mix the besan in 1 cup of water and add.
Mix well. Adjust water consistency.
Mash the potatoes.
When the gravy becomes thick remove fire.
Serve with puri,