Aaloo Kurma

Aaloo Kurma- A lip smacking side dish recipe which requires very less time to prepare and there will be no compromise on taste. 

Ingredients-

3 potatoes

2 large onions

2 green chilli

1 inch ginger

2 spoon chickpea flour (besan)

1/2 teaspoon asafoetida (hing)

1/2 teaspoon turmeric powder

1 spoon chana dal

1/2 spoon mustard seeds

1/2 spoon cumin seeds

5-6 curry leaves

Salt

Method -

1. Pressure cook the potatoes for 3 whistles. Peel off the skin, simply break the potatoes with your hands(do not mash the potatoes) and keep it aside.

2. Roughly chop the onions into big pieces and slit the green chillies into half.

3. Take a pan, pour sunflower oil, once the oil is hot add cumin seeds, mustard seeds, chana dal,curry leaves and saute till the mustard seeds splutters and chana dal slightly changes its colour to light brown.

4. Add the onions, green chilly, grated ginger, salt and saute it till the onion becomes transparent and then add one cup of water and cook the onions for about 3-4mins.

5. Next add the potatoes, finely chopped coriander leaves and then take one cup of water in a bowl and mix 2 spoon of chickpea flour (besan) and pour it into the pan and let all the ingredients cook for about 5-6mins and then switch off the flame once you can see that the consistency of the dish is thick.

Important points to be noted while making this Aaloo Kurma-

1. See to it that, while sauteing the onion, colour should not change to brown. Once it becomes transparent add water and cook the onions.

2. Do not add any other powdered masala like coriander powder/red chilli powder/garam masala powder which will ruin the actual natural taste of this Aaloo Kurma.

3. The chickpea flour and water acts as an thickening agent here. Do not use any other stuff like corn starch/rice powder to thicken the gravy.

Note: Serve Aaloo Kurma as side dish with poori which is one of the best combo.

Also it can be served as side dish with roti and dosa.