Dhania Wale Aloo Recipe - Coriander Potato Dry
Dhania Wale Aloo Recipe, is a dry Aloo recipe which is cooked in coriander masala. Serve it with Puri and a Raita of your own choice.
Navratri is one of the holiest festivals celebrated in India where the goddess Durga is worshiped in its various forms for nine days. Many people from the northern part of India fast on these nine days, and follow a restricted diet with few chosen ingredients without the use of onion and garlic in it.
Dhania Wale Aloo Recipe, is one such simple, yet flavourful dish that you can prepare during the fast days. This colourful, tasty and tangy dish makes for an interesting evening snack or a finger food at any home party.
Serve Dhania Wale Aloo along with Phulkas and Palak Raita for a weekday lunch or dinner.
If you like this recipe, you can also try other Potato recipes such as
10 M
30 M
40 M
4 Servings
Ingredients
- 500 grams Baby Potatoes
- 1/2 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Garam masala powder , optional
- 2 teaspoons Lemon juice
- 2 teaspoons Sesame seeds (Til seeds) , dry roasted
- 1 tablespoon Ghee , or clarified butter
- Rock Salt , you can use the normal salt too Ingredients for dhania chutney
- 1 cup Coriander (Dhania) Leaves , roughly chopped
- 1 inch Ginger
- 1 Green Chilli
How to make Dhania Wale Aloo Recipe - Coriander Potato Dry
To begin making the Dhania Wale Aloo Recipe, wash and boil the baby potatoes in a pressure cooker to two whistles (until they are cooked yet firm), peel and keep aside.
Also, dry roast sesame seeds in a pan in low heat to golden brown colour and keep aside.
Next, add all the ingredients mentioned in the 'Dhania Chutney' including coriander leaves, green chillies, ginger and grind it to a smooth paste with little water using a hand blender or mixer and keep aside.
Heat ghee in a heavy bottomed pan on low flame, add the cumin seeds powder, pepper, garam masala and sendha namak or rock salt.
Add the boiled baby potatoes and sauté until they are mildly roasted in low heat. This will take around 10 minutes.
Now, add the dhania chutney that we prepared earlier to the potatoes and give it a good toss.
Let the potatoes simmer for 10 minutes, occasionally stir in-between, until the potatoes are well coated by the masala paste.
Switch off the flame, add the lemon juice and give it a good toss.
Garnish with toasted sesame seeds and serve hot. Serve Dhania Wale Aloo along with Phulkas and Palak Raita for a weekday lunch or dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
