Dhaniya Wale Aloo Recipe – Coriander Potato Recipe
An easy-to-make, flavorful, and tangy dish, perfect for lunch or as a snack during festive occasions like Navratri.
Description
During Navratri, a sacred festival celebrating Goddess Durga, many people in northern India refrain from consuming onion and garlic. This vibrant and flavorful Coriander Potato dish (Dhaniya Wale Aloo) is an ideal recipe for these nine days, offering a rich and satisfying meal. It’s a delightful combination of boiled baby potatoes tossed in aromatic spices and fresh coriander chutney. Whether you’re enjoying it as a midday meal, a dinner, or a snack, this dish brings a burst of flavor with every bite.
Cuisine: Indian
Course: Lunch / Snack
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Baby potatoes | 500 grams |
| Cumin powder | 1/2 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Lemon juice | 2 teaspoons |
| Sesame seeds (white), roasted | 2 teaspoons |
| Ghee (or butter) | 1 tablespoon |
| Salt (or rock salt) | As per taste |
| For Coriander Chutney | |
| Coriander leaves (chopped) | 1 cup |
| Ginger (1-inch piece) | 1 piece |
| Green chili | 1 |
Preparation Time:
- 10 minutes
Cooking Time:
- 30 minutes
Instructions:
-
Prepare the Potatoes:
- Wash the baby potatoes thoroughly and then boil them. To do this, place the potatoes in a pressure cooker, cook for about 2 whistles, then remove and peel the potatoes. Set them aside.
-
Roast Sesame Seeds:
- Heat a small pan and add the sesame seeds. Roast them for a few minutes until they turn golden brown. Once done, set them aside for later use.
-
Prepare the Coriander Chutney:
- For the chutney, add chopped coriander leaves, ginger, and green chili to a blender. Add a little water and grind the ingredients into a smooth paste. Set the chutney aside.
-
Cook the Potatoes:
- In a pan, heat 1 tablespoon of ghee (or butter). Once hot, add cumin powder, garam masala powder, and salt (or rock salt). Stir well to combine the spices.
- Add the peeled baby potatoes into the pan and sauté them in the spice mixture for about 10 minutes, allowing the potatoes to absorb all the flavors.
-
Add Coriander Chutney:
- After 10 minutes of cooking, add the freshly prepared coriander chutney to the pan with the potatoes. Mix well, ensuring the potatoes are evenly coated in the chutney.
-
Simmer:
- Cover the pan and cook the potatoes with the chutney for 5 to 8 more minutes on low heat. This allows the flavors to meld together.
-
Final Touch:
- Once the cooking time is complete, turn off the gas and garnish the dish with the roasted sesame seeds.
Serving Suggestion:
- Serve your Dhaniya Wale Aloo with Boondi Raita and freshly made Phulkas for a complete, flavorful lunch that everyone will enjoy.
Enjoy the rich and tangy flavors of Dhaniya Wale Aloo, a dish that is perfect for festive occasions, special meals, or a quick, delicious lunch at home!
