Quick, Simple and Delicious Potato Masala made in the Instant Pot. This South Indian Style Potato Curry is popularly served along with Poori or Dosa. Easy, Comforting and Flavourful Curry in less than 20 minutes.
Potato Masala for Poori
Potato Masala is popular in South India and is often served as a breakfast along with Poori or Dosa. Typically, a nice relaxed weekend comprises this comforting breakfast combination.
This particular recipe of Potato Masala is adapted from a book named “Cook & See” by Meenakshi Ammal. I received this book as a wedding gift. With a variety of traditional recipes, this book has been a boon to me. What is special about this recipe is the freshly ground powder. I have tried incorporating it in this Potato Masala and cooked this in Instant Pot to make it easier and quicker.
Most of us have potatoes and onions stocked in our pantry throughout the year. So, this delicious Potato Masala can be made even at the last minute with the ingredients in your kitchen. It doesn’t require any planning or preparation.
There are many ways in which Potato Masala can be prepared. Each region or household has their own style of making this dish. The one I am sharing here is extremely simple. And yet, it’s so flavourful and delicious. The aroma of the freshly ground powder elevates the taste and flavour of this Simple Potato Masala.
Why do I love this recipe
Simple , Traditional Recipe made easy.
A quick One Pot dish. We don’t have to cook the potatoes separately.
Gets done in less than 20 minutes.
Vegan and Gluten Free.
Uses basic ingredients from the pantry.
How to prepare Potato Masala in Instant Pot
Switch on the Instant Pot and Select Saute mode. Once hot, dry roast poppy seeds, cinnamon, cardamom, cloves and star anise till a nice aroma comes. Remove and transfer these ingredients to a dry grinder jar. Grind to a powder and keep it aside.
Now in the inner pot of the Instant Pot, add oil. Once hot, add mustard seeds, chana dal, curry leaves, green chillies and ginger. Saute till the dal turns golden brown. Add thinly sliced onions. Saute for a minute. Add peeled and chopped potatoes. Next, add turmeric powder and salt. Give a mix. In a bowl, mix water and gram flour. Add that mixture to the Instant Pot. Mix again. Check for salt.
Cancel Saute Mode. Next, close the lid with the vent in sealing position. Pressure Cook for 10 minutes and release pressure quickly. Keep the Instant Pot on Saute Mode. Add the freshly ground powder. Mix well and saute for 5 minutes. If you want, gently mash the potatoes. Adjust consistency if needed. Garnish with coriander leaves. Serve hot.
Serving Suggestions
Potato Masala is typically served with Poori or Dosa. Tastes great when stuffed in dosas. But, this curry also goes along with Rice and Rotis. Nothing more comforting than some Hot Rotis and Potato Masala for a busy weeknight dinner.
Can I make this on the Stovetop
Boil potatoes in your stovetop pressure cooker for 4-5 whistles or until they are done well. Peel the potatoes, chop them into cubes and keep them aside.
In a kadai, add oil and add the ingredients for the fresh powder and saute on medium flame till a nice aroma comes. Switch off, cool and grind to a powder.
In the same kadai, add oil. Once hot, add mustard seeds, chana dal, curry leaves, green chillies and ginger. Saute till the dal turns golden brown. Add thinly sliced onions. Saute for a minute.
Add the cooked and peeled potatoes. Next, add turmeric powder and salt. Give a mix. In a bowl, mix water and gram flour. Add this mixture to the kadai. Mix well until the gram flour is completely dissolved. Check for salt. Let it boil well until the gravy comes to the right consistency.
Add the freshly ground powder and mix and let it cook for a couple of minutes. Garnish with coriander leaves. Serve.
Notes
Adding freshly ground powder is the specialty of this recipe. But you can omit it if you want to make a simple curry with no extra work of grinding.
The consistency totally depends on your preference. You can add water and dilute it if you want the curry to be thinner.
This is a basic and simple potato masala. You can also add tomatoes, and peas to this recipe.
Do not mash the potatoes too much. Mashing it just a little is enough to retain the texture of the potatoes in this masala.
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Recipe Card
Potato Masala in Instant Pot | Poori Masala
Ingredients
For the Freshly Ground Powder
- ½ teaspoon Poppy Seeds
- 1 inch Cinnamon
- 1 Star Anise
- 4 Cloves
- 4 Cardamom
For the Potato Masala
- 2 Large Potatoes around 400 grams
- 1 Onion thinly sliced
- 4 Green Chillies adjust according to your spice level
- 1 inch Ginger finely chopped
- Salt to taste
- ¼ teaspoon Turmeric Powder
- ¼ cup Gram Flour
- 3 cups Water
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Chana Dal
- 10 Curry Leaves
- 1 tablespoon Coriander Leaves
Instructions
- Switch on the Instant Pot and select Saute mode. Once hot, dry roast the ingredients under "for freshly ground powder" till a nice aroma comes.
- Remove and transfer these ingredients to a dry grinder jar. Grind to a powder and keep it aside.
- Now in the Instant Pot, add oil. Once hot, add mustard seeds, chana dal, curry leaves, green chillies and ginger. Saute till the dal turns golden brown.
- Add thinly sliced onions. Saute for a minute. Add peeled and chopped potatoes. Next, add turmeric powder and salt. Give a mix.
- In a bowl, mix the water and gram flour. Add that mixture to the Instant Pot. Mix again. Ensure nothing is stuck to the bottom of the pan. Check for salt.
- Cancel Saute Mode. Next, close the lid with the vent in sealing position. Pressure Cook for 10 minutes and release the pressure quickly.
- Keep the Instant Pot on Saute Mode. Add the freshly ground powder. Mix well and saute for 5 minutes. If you want, gently mash the potatoes. Adjust consistency by adding water, if needed. Garnish with coriander leaves. Serve hot.