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. 

Aloo Fry

In south India, this aloo curry is probably a very standard side dish in most of the houses and it goes great with dal, sambhar, rasam with rice or even chappatis. It doesn't need a lot of ingredients and when made, this can stay in the refrigerator for a long time.

Ingredients:

Potatoes, cut small - 4 large

Onions, diced - 2 large

Tomatoes, diced - 2 large

Chilly powder - 2 tsp

Turmeric powder - 1 tsp

Method: 

1. Heat oil in a pan and add the onions and sauté until slightly dark brown. Add the tomatoes keep frying until the tomatoes and soft and mushy and the curry becomes more like a thick paste like consistency.
2. Add turmeric powder, chilly powder, salt and potatoes and keep frying in low flame for about 20-30 minutes until the curry browns up and oil separates.

Frying for a long time in low-medium flame is the key to this curry. It might not look very good initially but just leave it for the time and it will roast and come together very nicely just like in the picture :) And you might have to add oil a little generously as well! I know..but some dishes need more TLC..