Coriander Leaves Dry Curry (Hare Dhaniye Ki Sabzi)
Coriander Leaves Dry Curry, also known as “Hare Dhaniye Ki Sabzi,” is a flavorful and aromatic vegetarian dish that brings together the freshness of coriander leaves with the richness of besan (gram flour) and mashed potatoes. This dish is easy to prepare and makes for a perfect side dish to serve with roti or rice for a wholesome lunch. The balance of spices and the earthy taste of coriander make this curry a delightful addition to any Indian meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh coriander leaves (dhaniya) | 10 sprigs (finely chopped) |
| Besan (gram flour) | 2 tablespoons |
| Potato (boiled and mashed) | 1 medium |
| Turmeric powder (haldi) | 1/8 teaspoon |
| Salt (to taste) | As required |
| Sesame oil (til ka tel) | 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
Servings:
- 2 servings
Cuisine:
- Indian
Course:
- Lunch
Diet:
- Vegetarian
Instructions:
-
Heat Oil: Start by heating sesame oil in a pan or kadhai over medium heat. Once the oil is hot, add mustard seeds, cumin seeds, and asafoetida (hing). Allow the mustard seeds to splutter and the cumin seeds to release their aroma.
-
-
Cook Besan and Spices: Add the chopped green chilies to the pan, followed by besan (gram flour) and turmeric powder. Stir well and cook the besan on a low flame for about 5 minutes. This will help the besan cook evenly and take on a nice golden color, releasing a nutty aroma.
-
Add Coriander and Potato: Now, add the finely chopped coriander leaves (hara dhaniya) to the pan, along with the boiled and mashed potato. Mix well. Season with salt to taste.
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Cook and Steam: Cover the kadhai with a lid and let the mixture cook on low heat for 3 to 5 minutes. Occasionally stir and sprinkle a little water to ensure the besan and potatoes cook through, making the curry tender.
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Final Taste Check: Once the curry is cooked and the flavors have melded together, check the seasoning and adjust salt if needed. Turn off the heat.
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Serve: Serve the hot, flavorful coriander leaves dry curry with roti, rice, or as a side dish with your favorite Indian meals. This curry pairs wonderfully with Rajasthani Kadhi, Boondi Raita, and soft phulkas (Indian flatbread).
Tips:
- For a variation in taste, you can add a pinch of garam masala or red chili powder along with turmeric to enhance the flavor profile.
- If you prefer a spicier version, you can increase the number of green chilies or even add a dash of red chili powder.
- Make sure to use fresh coriander leaves for the best flavor and aroma.
This Coriander Leaves Dry Curry is an incredibly simple yet delicious dish that highlights the aromatic freshness of coriander. It can be a regular feature in your lunch menu, offering a burst of flavors with minimal ingredients. Whether served with rice or roti, this curry is a wholesome, fulfilling meal that’s perfect for any day of the week.
