

Gurda Kapoora Masala with Phulka
Perfectly spiced Gurda Kapoora Masala with soft Phulkas – an energy-giving, soul-satisfying treat!
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Perfectly spiced Seyal Patata with soft Phulka – a homestyle, energy-giving meal that truly satisfies!

A comforting Sindhi potato curry where tender potatoes are simmered in a flavourful base of sautéed onions, tomatoes, and aromatic spices. This simple one-pot dish is perfect for a wholesome weeknight meal, traditionally served with phulkas or rice.
Serving size: 1 cup

Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Serving size: 2 phulkas


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Perfectly spiced Seyal Patata with soft Phulka – a homestyle, energy-giving meal that truly satisfies!
This sindhi dish is perfect for breakfast. With 509.27 calories and 12.71g of protein per serving, it's a high-fiber option for your meal plan.
Heat the oil in a heavy-bottomed pan or pressure cooker over medium heat. Once the oil is hot, add the cumin seeds and allow them to crackle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown. This step is crucial for developing the base flavor of the curry.
Stir in the ginger paste, garlic paste, and slit green chillies. Cook for about 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-7 minutes. Continue to stir and mash the tomatoes with your spoon until they break down completely and the oil begins to separate from the masala.
Lower the heat and add the spice powders: turmeric powder, red chilli powder, and coriander powder, along with the salt. Mix well and cook for 30-60 seconds, ensuring the spices don't burn.
Add the cubed potatoes to the pan and gently toss for 2 minutes to coat them evenly with the masala.
Pour in 1.5 cups of hot water and stir everything together. Bring the curry to a boil. If using a pan, cover with a lid, reduce the heat to low, and simmer for 15-20 minutes, or until the potatoes are fork-tender. If using a pressure cooker, secure the lid and cook for 2-3 whistles. Let the pressure release naturally.
Once the potatoes are cooked, check the consistency of the gravy. If it's too thin, you can simmer it uncovered for a few more minutes or gently mash a few potato cubes to thicken it. Garnish with fresh coriander leaves. Let the curry rest for 5 minutes before serving hot.
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve