Ingredients:
3 medium Russet potatoes
1 medium yellow onion, chopped
2 green chilis, sliced
2 heaping tablespoons gram flour
1 tablespoon oil, vegetable or canola
Spices:
1 teaspoon Urad daal
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 teaspoon salt, to taste
Steps:
3 medium Russet potatoes
1 medium yellow onion, chopped
2 green chilis, sliced
2 heaping tablespoons gram flour
1 tablespoon oil, vegetable or canola
Spices:
1 teaspoon Urad daal
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 teaspoon salt, to taste
Steps:
1. Chop onions and cut potatoes into 1 inch chunks.
2. In a large pan, heat oil on medium heat. Add Urad daal, mustard seeds, cumin seeds, and turmeric. Stir and brown for 1 minute.
3. Add onion and green chilis. Saute 2-3 minutes on medium heat, until onions are golden brown.
4. Add potatoes and 1 teaspoon salt. Saute 3-4 minutes on medium heat.
5. Reduce heat to low and cover. Continue cooking for 5-7 minutes, until potatoes are translucent and cooked.
6. Whisk gram flour with 1/4 cup cold water to make a thin paste (there should be no lumps). Then add an additional cup of water and whisk.
7. Increase heat to medium and add gram flour mixture to potatoes. Stir 1-2 minutes and reduce heat to low.
7. Increase heat to medium and add gram flour mixture to potatoes. Stir 1-2 minutes and reduce heat to low.
8. Let simmer for 5 minutes, stirring occasionally,until gravy is to your desired consistency. Serve with puris.