Aloo curry

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:

1. 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.
2. 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.
3. 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. 
4. 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. 

In order to boil the potatoes, I just pop it in the microwave in a microwaveable bowl with a cup of water for about 10-15 minutes until cooked. I have not used besan in this curry since it's been a while I made this curry without besan, I wanted to leave it out for a change. But try it both ways and it will taste very different..almost like 2 different curries.