Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) Recipe
Hari Dhania Ki Sabzi is a dry Indian curry made from fresh coriander leaves. Typically the leaves are used as a garnish for many Indian dishes. But in this recipe, the coriander is cooked along with gram/besan flour which bring the dish together.
Cilantro or Coriander leaves are rich in anti-oxidants and is a rich source of minerals like potassium, calcium,manganese, iron and magnesium. The herb is also low in calories and the oil from these herbs have many healing and anti-septic properties.All together it forms an wholesome healthy, gluten free and a vegan side dish.
Hari Dhania Ki Sabzi (Fresh Coriander leaves Dry Curry) can be served with Phulka, or steamed rice for a weekday meal.
If you are looking for more dhaniya recipes you can try few of our favourites :
10 M
15 M
25 M
2 Servings
Ingredients
- 6 sprig Coriander (Dhania) Leaves , washed and finely chopped
- 2 tablespoons Gram flour (besan)
- 1 Potato (Aloo) , boiled and mashed
- 1/8 teaspoon Turmeric powder (Haldi)
- Salt , to taste To Temper
- 2 teaspoons Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds
- 1-2 Green Chillies , finely chopped
- 1/2 teaspoon Cumin seeds (Jeera)
- Asafoetida (hing) , a pinch
How to make Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) Recipe
To begin making the Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) firstheat a medium sized pan with 2 teaspoon of sesame oil and temper the mustard seeds, green chillies, cumin seeds and asafoetida.
Add the gram/besan flour, turmeric powder and roast it over low heat for 5 minutes till it turns fragrant.
Add the chopped coriander leaves and potatoes, salt for taste , then cover and cook for another 4-5 minutes.
Sprinkle a little water while cooking so the besan and the potatoes get cooked and get a crumbly texture. Once done, check the taste and adjust the salt and spices accordingly.
A very simple and refreshing Hari Dhania Ki sabzi is ready to be served.
Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) can be served with Phulka, or steamed rice for a weekday meal.
