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9. South Indian Potato Masala Curry

A dish that’s quite famous in South India, particularly Kerala. Simply called, “potato masala”, it’s a dish often had with dosa or pooris (deep-fried bread made from unleavened whole-wheat flour). It’s popularly called, “poori masala” because it’s often the chosen accompaniment to pooris in South India. Really easy to make and a great dish for the potatoes-lovers!

Potato5 medium-sized, peeled, and cubed
Tomato1 large, chopped
Green chili1, split
Turmeric1/2 teaspoon
Salt1/2 teaspoon Himalayan pink salt
Oil (ghee/rice bran/vegetable oil)1 tablespoon
WaterJust enough to steam-cook the potatoes
Mustard seeds1/2 teaspoon
Red chili1, dry and broken/torn
Urad daal (black gram split)1/2 teaspoon
Chana daal (split chick pea lentil)1/4 teaspoon
Curry leaves5-6 leaves
Coriander leaves1/4 cup

TIP: If you are pressed for time, using a pressure cooker is the best. Else, you can use a normal cooking pot for preparing this dish, but it’s going to take longer to cook the potatoes. My recipe is using an Indian pressure cooker.


  1. In the pressure cooker, place the potatoes, tomatoes, green chili, turmeric, and salt.
  2. Add a small quantity of water, just touching the vegetables.
  3. Start the flame and keep it on high, and bring the water to a boil.
  4. Now close the pressure cooker and wait for 1 whistle. Then, turn it off and let it cool down.
  5. Open the pressure cooker and check if the potato is cooked. It should be usually.
  6. Time for the seasoning! In a small frying pan, add oil and get it hot.
  7. Add the mustard seeds and let them crackle.
  8. Then add Urad daal and Chana daal, and make it brown.
  9. Add the dry red chili and curry leaves.
  10. Pour this seasoning mix over the cooked potato preparation.
  11. Garnish with coriander leaves.

Have it with dosa, poori, Lebanese bread, or even just plain toast bread!

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    9. South Indian Potato Masala Curry