Yesterday, I shared the recipe for making Indian Pooris/puffed bread served with a simple Potato/aloo curry. So, as mentioned in that post, today I am sharing my recipe for the curry.
This is a very basic and easy curry to make with no masala powders or spices added. All the flavor comes from the ginger and green chili that is added. It is often served as accompaniment for pooris or roti/Indian flatbread. You can also make this to serve along with Fried rice, Jeera rice or Coconut rice.
Cooking time: 20 minutes
Potato/aloo – 2, big (peeled and diced)
Onions – 2, small (cut into long thin pieces)
Green peas/mutter – 1/8 cup
Green chili – 4 (slit lengthwise)
Ginger – 1 tsp, grated
Curry leaves – 6
Turmeric powder – ¼ tsp
Chana dal/senaga pappu – 1 tbsp
Urad dal/minapappu – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds/jeera – ½ tsp
Asafoetida/hing – a pinch
Oil – 1 tbsp
Salt – to taste
- Heat oil in a skillet and add the chana dal, urad dal, cumin seeds and mustard seeds. Let them splutter.
- Then add the asafoetida, green chili, ginger, curry leaves and onions. Fry till the onions turn translucent.
- Add the turmeric powder, potato, salt and 1 cup water. Cover and cook till potatoes are almost done.
- Add the green peas and cook for another 2 minutes.
- Remove from heat and serve hot with poori or chapati.
- Add more water depending on the gravy consistency you need.
- Garnish with coriander leaves if required.