Hari Dhania Ki Sabzi (Fresh Coriander Leaves Dry Curry) Recipe
Description:
Hari Dhania Ki Sabzi is a delicious and aromatic dry curry from India, made with fresh coriander leaves (dhania) cooked with gram flour (besan). While coriander is often used as a garnish for Indian dishes, this recipe elevates the leaves into a main dish by pairing them with roasted besan, creating a flavorful combination. It’s a quick, easy, and nutritious vegetarian dish that can be enjoyed with phulka or steamed rice for a light yet satisfying meal.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) Leaves | 6 sprigs, washed and finely chopped |
| Gram Flour (Besan) | 2 tablespoons |
| Potato (Aloo) | 1, boiled and mashed |
| Turmeric Powder (Haldi) | 1/8 teaspoon |
| Salt | To taste |
| For Tempering: | |
| Sesame Oil (Gingelly Oil) | 2 teaspoons |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Green Chillies | 1-2, finely chopped |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | A pinch |
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2-3
Instructions:
-
Prepare the Tempering:
Heat a medium-sized pan on medium heat. Add 2 teaspoons of sesame oil and allow it to warm. Once the oil is hot, add the mustard seeds. When they begin to splutter, add the finely chopped green chillies, cumin seeds, and a pinch of asafoetida. Stir for a few seconds until the spices release their aroma. -
-
Roast the Besan (Gram Flour):
Lower the heat and add the gram flour (besan) to the pan. Stir constantly to prevent it from burning. Roast the besan for about 5 minutes until it turns fragrant and lightly golden. This step helps remove the raw taste of the flour. -
Add the Turmeric and Coriander:
Add the turmeric powder (haldi) and the finely chopped coriander leaves. Stir everything together, allowing the coriander to wilt and cook down for about 2 minutes. -
Mash the Potatoes:
Add the boiled and mashed potato to the pan. Stir in the salt to taste. Mix well to combine the besan, potatoes, and coriander. -
Cook the Sabzi:
Cover the pan and cook for an additional 4-5 minutes on low heat. If necessary, sprinkle a little water to help the besan and potatoes cook evenly and achieve a crumbly texture. Stir occasionally to ensure the mixture does not stick to the pan. -
Final Adjustments:
Once the sabzi is cooked, check the seasoning and adjust the salt and spices as needed. The curry should be dry, with a nice crumbly texture from the besan and the softness of the potatoes.
Serving Suggestions:
Serve this simple yet flavorful Hari Dhania Ki Sabzi with warm phulka (Indian flatbreads) or steamed rice for a quick weekday lunch. It can also be paired with any other Indian bread for a delightful meal.
Tips:
- Feel free to adjust the level of spice by adding more or fewer green chillies based on your preference.
- The addition of water during cooking helps create a perfect balance between the besan and potato, ensuring the curry isn’t too dry or too wet.
- This dish is perfect for a light meal and offers a fresh, aromatic flavor from the coriander leaves.
Enjoy your homemade, healthy, and flavorful Hari Dhania Ki Sabzi!
