Aloo Bajji (Poori Masala)

Ingredients

Instructions

1. 01

   Pressure cook the potatoes until just tender. Peel and roughly chop them, leaving some larger chunks since they'll naturally mash while cooking.

2. 02

   Heat the oil in a pan. Add the mustard seeds and let them splutter. Add the cumin seeds, chana dal, urad dal, curry leaves, and hing, waiting about 20-30 seconds between additions so each ingredient has a chance to toast without burning.

3. 03

   Add the grated ginger and green chilies and sauté for about 30 seconds.

4. 04

   Add the thinly sliced onions along with the salt and a pinch of sugar. Cook until the onions become soft and translucent.

5. 05

   Stir in the tomatoes and cook until they begin to soften.

6. 06

   Add the besan and sauté for about a minute to lightly toast the flour. Before it begins to stick or burn, gradually pour in the water while stirring continuously until smooth. (Alternatively, bring the water to a simmer first, then whisk in the besan carefully to avoid lumps.)

7. 07

   Add the potatoes and turmeric. Gently mash some of the potatoes with the back of your spoon while leaving the rest chunky.

8. 08

   Cover with a lid and simmer on low for 5-7 minutes. If you'd like a thicker consistency, mash a few more pieces of potato and stir well.

9. 09

   Garnish with cilantro and serve hot with poori, dosa, or chapati.