Poori Masala | Easy Potato Curry for Pooris

A Malabar style poori masala – potato curry made with coconut milk base…




I am trying to squeeze in something in between whenever I can. The net hasn’t been strong, yet it isn’t bad either, though the mobile data sucks. πŸ˜• I have to literally move out of home for it to start working. I have also been trying to take notes from umma as well of recipes that I have never seen or maybe noticed her cooking. I am not expecting to carry a treasure full of ideas, but maybe surely some worth of trial as soon as I land. I regret not bringing my camera on this visit. I have always lunged my camera along during every vacation irrespective of whether I use it or not, but this time I decided against it, and I am already regretting it. Hmm…


Today, I thought of sharing umma’s way of making poori masala. Umma is known for her quick recipes that hardly involve much work. She likes to finish her kitchen tasks as soon as she can and sometimes I wonder if I take from her that laziness bit for cooking. πŸ˜€ I actually learned this from my SIL as she had noted it from my mother. It is basically a “dump-everything” into a pressure cooker and then the curry just gets done. All you need to do is make pooris and serve with it. There is just a basic sauteeing before the pressure cooker will do all its task. I must say it is a comfort bowl of baaji to go with the pooris for your dinner or even breakfast when you have guests. I have already shared a poori + baaji basic post long time ago, and I cook it that way most of the time, but after discovering this recipe, this is my usual go to. It is a bonus that my girls like it too… Off to the recipe…




Poori Masala | Easy Potato Curry for Pooris

Course Accompaniment
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Author Rafeeda AR


  • 2-3 potatoes peeled and chopped
  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 onion sliced
  • 2 green chillies slit
  • 1 inch ginger pound
  • 1/2 tsp turmeric powder
  • 1/4 tsp black pepper powder
  • 1/4 tsp fennel powder
  • 1 cup thin coconut milk
  • Salt to taste


  • Heat oil in a pressure cooker. Splutter the mustard seeds and fry the curry leaves.
  • Add the onion and green chilies and saute till wilted.
  • Add the ginger and cook till raw smell is gone.
  • Add the spice powders and toss.
  • Add the chopped potatoes, coconut milk and salt. Close the pressure cooker and cook for 2-3 whistles or until done. Allow pressure to go by itself.
  • Open, adjust seasoning and enjoy hot with pooris.

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