South Indian Potato Curry for Poori
The classic iconic Urulai Kizhangu Masala is served with Poori in south India. This Instant Pot version is the restaurant style and is super easy to make.
Servings: 6
Calories: 79kcal
Equipment
- 1 six quart Instant Pot
- 1 Potato masher
Ingredients
For tempering
- 1 tbsp peanut oil or any neutral oil
- 1 tsp mustard seeds
- 3/4 tsp white urad dal
- 1 tsp Chana dal
- 200 grams red onions thinly sliced
- 1.5 tsp salt or to taste
- 1/8 tsp Asafetida
- 100 grams tomatoes chopped roughly
- 200 grams potatoes peeled and chopped
- 400 ml water
- 3/4 tsp ground turmeric
for the slurry
- 2.5 tsp chickpea flour
- 2/3 cup water
For garnish
- 3 tbsp finely chopped cilantro
Instructions
- Peel and chop the potatoes. Dunk them in water to prevent discoloration. Thinly slice the onions and chop and assemble the rest of the ingredients.
- Insert the inner pot into the Instant Pot. Set it on Saute Mode - normal for 12 mins.
- Add the oil and wait for the display to read HOT.
- When the display reads hot, add the mustard seeds along with Chana dal and Urad dal.
- Gently mix them into the oil by stirring a few times. This will help the mustard splutter.
- When the dals begin to brown, add the green chilis, chopped ginger and curry leaves. Saute for 30 secs, allowing the chilis to begin to blister.
- At this stage, add sliced onions along with salt and asafetida. Stir well to ensure that you separate the slices out and they cook evenly till pink and soft.
- Now, add chopped tomatoes and once they begin to soften up, add the chopped peeled potatoes along with turmeric. Stir to combine and scrape the bottom of the post to gently deglaze.
- Add water and stir to combine. Press CANCEL.
- Insert the inner pot into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
- Set the Instant Pot to Pressure Cook mode- high pressure on 10 minutes.
- Wait for the cooking cycle to complete. Once done, wait for the pressure to release naturally.
- When the pressure drops, press CANCEL, open the lid and mash the potatoes with a light hand using a potato masher. Make sure you leave some potato pieces whole for texture and mouth feel.
- Combine chickpea flour and water to make a smooth lump free slurry.
- Stir this into the curry. Set the Instant Pot on Saute mode - normal for 2 mins.
- Allow the curry to simmer. As the curry simmers, it will thicken. Finish with finely chopped cilantro.
- Serve hot alongside Pooris.
Video
Notes
This gravy is all about getting the consistency right. It should neither be too runny nor too thick. The chickpea flour slurry plays a big role in getting the consistency correctly.
Onions and potatoes must be in equal proportions. The logic here is that the onions reduce in volume once they cook down.
Any potato in India will work for this. In the US and Europe, look for russet varieties. I prefer the festkochend Kartoffeln in Germany. In Singapore, the russet variety ones are available easily and ideal.
You can skip the tomatoes if you prefer. However, your gravy will need 1/2 cup more water in this case.
If you do not have chickpea flour but still want to make this- don't worry. I am not going to tell you to buy a bag of that only to use less than a tablespoon. Instead, reduce the water by 1/2 cup and you are good to go.
Onions and potatoes must be in equal proportions. The logic here is that the onions reduce in volume once they cook down.
Any potato in India will work for this. In the US and Europe, look for russet varieties. I prefer the festkochend Kartoffeln in Germany. In Singapore, the russet variety ones are available easily and ideal.
You can skip the tomatoes if you prefer. However, your gravy will need 1/2 cup more water in this case.
If you do not have chickpea flour but still want to make this- don't worry. I am not going to tell you to buy a bag of that only to use less than a tablespoon. Instead, reduce the water by 1/2 cup and you are good to go.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 79kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 592mg | Potassium: 257mg | Fiber: 2g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg
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