Dhania Wale Aloo Recipe - Coriander Potato Dry

Name: Dhania Wale Aloo Recipe - Coriander Potato Dry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
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; null Rock Salt you can use the normal salt too; 1 cup Coriander (Dhania) Leaves roughly chopped; 1 inch Ginger; 1 null Green Chilli

Nithya Anantham

March 14, 2024

4648 Ratings

Dhania Wale Aloo Recipe - Coriander Potato Dry

Time:Prep: 10 M|Cook: 30 M|Total: 40 M

Makes:4 Servings

Meal:Lunch

Cuisine:Indian

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

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

Ingredients

Ingredients for dhania chutney

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

1 cup Coriander (Dhania) Leaves, roughly chopped

1 inch Ginger

1 Green Chilli

Instructions for 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.