Potato masala or more commonly addressed as poori masala is very simple side dish from Tamil Nadu. it goes well with poori, chappathi and drier version used as filling inside masal dosai. This dish is inspired by the OPOS technique, but cooked in the instant pot. I have blogged a couple of OPOS recipes here and if you are interested in learning about, please check out OPOS on you tube.
Let us get to the making the dish now. I used Yukon Gold potatoes and did not bother to peel the skin. If you don't like the skin of the potatoes, please peel and then proceed with the steps.
Get Ready ( serves 3-4)
- 2 medium sized yukon gold potatoes, washed and cut into large chunks
- 1 medium onion sliced
- 2 green chilies slit
- 1 inch piece of ginger, peeled & julienne
- a few sprigs of curry leaves
- cilantro to garnish
- 1-2 cloves of garlic (I did not use garlic)
- 1/4- 1/2 cup water
- 2 tsp sunflower oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1/4 tsp turmeric powder
- A pinch of asafoetida
- 2 tsp salt or per taste
- 1 tbsp lemon juice
- Plug in the instant pot and turn on saute function, add oil
- Once hot appears, add the mustard seeds, urad dal, chanal dal, asafetida curry leaves and do the initial tempering
- Add the onions, green chili, ginger and saute covered for 2 mins
- Add the potatoes, salt, 1/4 cup water.
- Press cancel to stop saute function
- Press manual or pressure cook on IP mini and set the time to 4 mins
- Cover with the lid and sealing position
- Do a Quick Pressure release 7 mins after the initial cooking of 4 mins is done
- Take a potato masher and mash everything coarsely in the pot.
- If too thick add water as per your desired consistency
- adjust salt and spices.
- Press saute and let it boil for 1-2 mins. Add lime juice, cilantro, cancel saute and keep it warm.
Serve with poori, chapathi, paratha or any mixed variety rice.