International Cuisine

Coriander Leaves Curry with Potato and Gram Flour (Besan)

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Coriander Leaves Dry Curry (हारे धनिए की सब्ज़ी)

Coriander leaves, with their aromatic and fresh flavor, take center stage in this delightful dry curry. This simple and quick recipe combines the freshness of coriander with the earthy texture of mashed potatoes and the richness of gram flour (besan). Perfect for pairing with roti, rice, or a side of raita, this dish adds a fragrant and flavorful touch to your everyday meals.


Ingredients for Coriander Leaves Dry Curry (Coriander, Besan, and Potato Curry)

Ingredient Quantity
Fresh coriander leaves (washed and finely chopped) 10 sprigs (approximately)
Gram flour (besan) 2 tablespoons
Potato (boiled and mashed) 1 medium-sized
Turmeric powder 1/8 teaspoon
Salt To taste
Sesame oil 2 teaspoons
Mustard seeds (rai) 1/2 teaspoon
Green chilies (finely chopped) 2
Cumin seeds (jeera) 1/2 teaspoon
Asafoetida (hing) A pinch

Preparation Time: 10 Minutes

Cooking Time: 15 Minutes

Total Time: 25 Minutes

Serves: 2-3


Instructions for Making Coriander Leaves Dry Curry

  1. Prepare the Tempering:

    • Heat sesame oil in a pan or wok over medium heat.
    • Once the oil is hot, add mustard seeds, cumin seeds, chopped green chilies, and a pinch of asafoetida.
    • Allow the spices to splutter and infuse their flavors into the oil.
  2. Cook the Gram Flour:

    • Add the gram flour (besan) and turmeric powder into the pan. Stir well to combine.
    • Let the mixture cook on a low flame for about 5 minutes, stirring occasionally to ensure the gram flour doesn’t burn.
  3. Add Potatoes and Coriander:

    • Now, add the boiled and mashed potato into the pan, followed by the chopped fresh coriander leaves and salt.
    • Mix everything thoroughly, ensuring the coriander leaves soften and infuse their fragrance into the curry.
  4. Simmer and Adjust the Consistency:

    • Cover the pan with a lid and let it cook for about 3-5 minutes. If needed, sprinkle a little water to help cook the gram flour and potatoes together.
    • Stir occasionally to make sure the mixture doesn’t stick to the bottom of the pan.
  5. Final Touches:

    • Once the curry is well-cooked, taste and adjust the seasoning if necessary.
    • Remove from heat and serve hot.

Serving Suggestions:

This Coriander Leaves Dry Curry is a versatile dish that can be paired with a variety of sides. For an authentic and hearty meal, serve it alongside Rajasthani Kadhi, Boondi Raita, and phulkas (Indian flatbreads). You can also enjoy it with steamed rice or plain yogurt for a satisfying lunch or dinner.


Nutritional Information (Approximate per serving):

Nutrient Amount
Calories 120 kcal
Protein 3 g
Carbohydrates 15 g
Dietary Fiber 3 g
Fat 6 g
Sodium 200 mg
Potassium 400 mg

Recipe Notes:

  • Freshness of coriander leaves is key to this dish; make sure to use freshly bought and washed leaves for the best flavor.
  • Adjust the spice level according to your preference by adding more or fewer green chilies.
  • The addition of sesame oil adds a deep, nutty flavor to the curry. You can substitute with any cooking oil of your choice, but sesame oil is highly recommended for an authentic taste.

This Coriander Leaves Dry Curry is not only a quick and easy dish but also a healthy addition to your regular meals. With the goodness of coriander and potatoes, it offers a delightful blend of flavors, perfect for any time of the day!

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