This aloo curry is perfect for pooris or chappatis..I know especially for pooris..But since I made this on a weeknight..no time for that..I mostly make pooris for breakfast or dinner only on weekends..Anyway here's how I made my Aloo..
Ingredients:
Potato, boiled - 3 Idaho
Onions - 2 medium
Green peas - 1 cup
Green Chillies - 3 big
Ginger, grated - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Curry Leaves - 5 nos
Turmeric powder - 1 tsp
Besan/Gram flour - 2 Tbsp (optional)
Corn flour - 1 Tbsp (optional)
Method:
Ingredients:
Potato, boiled - 3 Idaho
Onions - 2 medium
Green peas - 1 cup
Green Chillies - 3 big
Ginger, grated - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Curry Leaves - 5 nos
Turmeric powder - 1 tsp
Besan/Gram flour - 2 Tbsp (optional)
Corn flour - 1 Tbsp (optional)
Method:
- Heat about 2 Tbsps of oil in a pan and add mustard seeds and once it pops, add jeera, curry leaves, urad dal, channa dal and green chilles.
- Cut onions lengthwise and add it to the pan and saute until the onions are translucent. Add ginger, salt and turmeric powder and sauté for a few more minutes until the ginger doesn't smell raw.
- Cut the boiled potato into small pieces or just crush it with you hand and add it to the pan. Add the green peas and let it all cook for 5-10 minutes until it all comes together.
- If you want more gravy, mix the besan and corn flour with 3/4 cup of water and add it to the gravy and cook for a few more minutes until the gravy thickens.