Matar Aaloo curry with Masala Poori

 Ingredients

1). 4 Medium size potatoes cut into pieces as shown in figure 2). 1 cup peas
3). 1 onion onion
4). 1 1/2 inch Ginger
5). 8-9 cloves garlic
6). 1 Tea spn. turmeric powder
7). 1 1/2 Tbl. spm corriander powder
8). 1 tea.spn or to taste chilli powder or flakes
9). 1 Tes spn. garam masala
10). 1 table spn fresh corriander leaves 
11). 1 mediun tomato
12). 2 Table spn cooking oil
13). Salt to taste
Method
Grind togethrt item Nos:3,4, 5, 6, 7, 8 & 9.
Heat sauce pan on medium fire add oil and the ground masala. Fry, ocassionally stirring till it splits oil.
Add potato and the peas. stir and mix with masala, till masala is nicely wrapped. Add one cup or more water ( depends upon, how thick or thin gravy you prefer). Add salt. Cook till vegetables are tender. Sprinkle garam masala. cook for another 2 minutes. Add 1/2 of corriander leaves finely chopped. Turn into serving bowl Sprinkle the rest 1/2 of corriander leaves. Serve hot with Pooris.
Masala Pooris:
Ingredients

1). 1 1/2 Cups Atta (whole wheat flour )
2). 1/2 cup Besan ( Chick pea flour)
3). 1/2 cup Suji ( Samolina)
4). 1 Tbl spn. Kasoori Methi may use finely chopped fresh Methi as well (fengreek leaves)
5) 1/2 Tea spn. Chilli flakes
6). 1/2 tea spn. Turmeric Powder
7). 2-3 pinch Hing (Asfoetida)
8). 1 Tea spn. salt
9) 1 Table spn mustard oil ( optional, if you have to eat pooris later it keeps them soft)
10). Few cups oil for deep frying pooris
Knead the dough. with about 3/4 cup or bit more water. Rest it for 10-15 minutes. knead again for 2 minutes. Roll puries and crisp fry.
 Serve with Curry and Lauki (Bottle gourd)  Raita.

Lauki Raita recipe given separately on this blog.

Lauki Raita