Ingredients

• 250gms - potato, cut into 3/4 inch pieces
• 2 onions medium, cut into small pieces
• 4 green chilli, chopped fine
• 1 inch - ginger, chopped fine
• curry leaves, small bunch
• 1 tbsp - chopped, coriander leaves
• salt
• haldi, big pinch
• 1/2 tsp - mustard seeds
• 1/4 tsp - jeera
• 1 tsp - urad dal
• 2 tsp - channa dal
• 1 tbsp - besan
• 2 tsp - oil

How to Make Quick aloo curry

• Heat oil, in a cooker (preferably) add mustard seeds, dals, jeera, and curry patta leaves.
• Fry till the mustard seeds splutter.
• Add ginger, onion and green chilli, fry for 2 mins.
• Add potato pieces, salt, haldi and 100 ml of water
• Close the cooker and wait till 3 whistles.
• On cooling, remove the lid and add besan mixed in 2 tbsp of water.
• Stir well and cook in sim for 1 minute stirring continuously, so that no lumps form.
• The curry becomes thick and saucy, sprinkle coriander leaves and remove from fire.
• Serve with chapatti/poori/dosa.