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Poori Masala | Potato Masala | Nila Restaurant Style



From the very first time I had it, I am a huge fan of Nila poori masala. I had made an attempt to coax the Nila chefs to reveal the recipe but with no success. After so many failed trials to make nila style poori masala, I brought my mother-in-law, who is an excellent cook, to the restaurant to analyse the ingredients and find out how to come up with the right way to prepare this. And here is the recipe :)

Ingredients

  • Potato - 2 medium sized
  • Onion sliced - 1 medium sized
  • Green chillies split vertically- 4
  • Ginger - 1 inch
  • Garlic - 8 cloves
  • Bengal gram (Kadala parippu) - 1 tbsp
  • Turmeric powder - 1/2 tsp.
  • Water - enough to immerse the potatoes
  • Salt to taste
  • Mustard seeds - 1 tsp.
  • Tomato thinly sliced halves - 1/2
  • Carrot thinly sliced - 1/2
  • Curry leaves
  • Coriander leaves (Malli ila)

Procedure

  1. Add the potatoes peeled and cut into small chunks, sliced onion, split green chillies, ginger and garlic paste(whipped in mixer), bengal gram, water, turmeric powder and sufficient salt into a pressure cooker and keep on high flame till the 1st whistle. Afterwards, keep it on for another 6-7 minutes on low flame. Open the pressure cooker after the pressure is released.
  2. Heat 1 tbsp. oil in a kadai and burst the mustard seeds. Add 1 sprig of curry leaves and add the tomato slices.Stir till the redness fades a bit.
  3. Pour the cooked ingredients in the pressure cooker completely to the kadai. For a thicker gravy, you may smash the potatoes. Bring this to a boil and add chopped coriander leaves. [If you want to lengthen the gravy, you may dissolve some chickpea flour in water and pour this mixture into the curry and bring it boil.]
  4. Serve with hot poori/chapathi.

Alternate procedure

  1. In a pressure cooker, take sufficient water enough to immerse the potatoes cut into cubes. Add turmeric powder and enough salt. Cook the potatoes for 3 whistles and allow the pressure to release.
  2. In a wok, saute onions, green chilli, finely sliced ginger and garlic till the onions turn soft.
  3. Add the tomato and carrot slices. Stir occasionally till the tomatoes turn mushy.
  4. Add the cooked contents(potatoes and the water) in the cooker and boil.
  5. Add coriander leaves and serve hot with pooris.

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