Boiled Potatoes in Ginger Gravy

​Pooris or Puris are unleavened deep fried whole wheat breads. Very popular in India, Pooris are often served during breakfast or as a light snack with side potato dish - dry or curried. Anything deep fried is delicious - so I don't have to say much about the calorie count here. But the curry I am posting about here is a simple easy boiled potato cubes in sn even simpler ginger gravy. This curry goes extremely well with pooris or even chapathis.  

Ingredients (Serve 4 as aside dish)
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• 1 tsp Chana dal
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1 medium onion,chopped 
• 1 tsp ginger, pounded
• 1 green Chilli , sliced
• 1/2 tsp turmeric powder
• 1/2 tsp Chilli powder 
• Salt
• 3 potatoes, boiled, skinned and cut into medium sized cubes. 
• Coriander leaves, chopped 
• ​1 tbsp canola oil

Method 

1. Heat a medium pot and fry the Chana dal, mustard seeds and urad dal in the canola oil.
2. Then, add in the chopped onions, ginger and green Chilli.
3. Once onion is translucent and cooked, add in the spice powders and salt.
4. Stir and let it cook for 2-3 mins.
5. Then add in the cubed potatoes and chopped coriander leaves. Add 2 cups of water and let the gravy boil. Mash a few potatoes to thicken the gravy.
6. Switch off the fire after 3-5 mins. 

Note: you can also thicken the gravy by adding in corn flour mixed with water. Roughly 1 tbsp with 3 tbsps tap water. Add it in the last stage when you are about to switch off the fire.

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