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
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodized Pressure Cooker, Hard Anodised Kadai (Wok), KitchenAid Diamond Blender
Cooks in 30 M
Total in 40 M
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.