Dhania Wale Aloo Recipe – Rich Potato Recipe
This vibrant, herb-infused Dhania Wale Aloo Recipe is a delightful Indian side dish that brings together tender baby potatoes coated in a fresh green chutney made from coriander, green chili, and ginger. The sesame adds a lovely nutty touch, while a hint of lemon juice gives it a refreshing twist, making this dish the perfect accompaniment to meals with Dal Tadka and Phulkas.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (small) | 500 grams |
| Cumin Powder | 1/2 tsp |
| Black Pepper Powder | 1/2 tsp |
| Garam Masala Powder (optional) | 1/2 tsp |
| Lemon Juice | 2 tsp |
| White Sesame Seeds (roasted) | 2 tsp |
| Ghee | 1 tbsp |
| Black Salt or Rock Salt (or regular salt) | To taste |
| Fresh Coriander (chopped) | 1 cup |
| Ginger | 1 inch piece |
| Green Chili | 1 |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 3g |
| Carbohydrates | 25g |
| Fats | 5g |
| Fiber | 4g |
Instructions
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Boil the Potatoes: Begin by washing the baby potatoes thoroughly. Place them in a pressure cooker with water and cook until you hear two whistles. Let the pressure release naturally. Remove the potatoes, peel, and set them aside.
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Roast the Sesame Seeds: In a small pan, dry roast the sesame seeds on low heat until they turn a light golden brown. Set these aside.
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Prepare Green Chutney: In a blender or grinder, add fresh coriander leaves, green chili, ginger, and a small amount of water. Blend until you achieve a smooth paste. Set this chutney aside.
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Flavor the Potatoes: In a pan, heat the ghee. Add cumin powder, black pepper powder, garam masala (if using), and black salt or rock salt. Stir well to combine.
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Sauté the Potatoes: Add the boiled potatoes to the pan, stirring them well to coat with the spices. Sauté until they turn a light golden-brown, about 10 minutes on medium heat.
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Combine with Green Chutney: Once the potatoes are golden, add the prepared green chutney and mix thoroughly. Cover and cook on low heat for another 10 minutes to let the flavors infuse.
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Finishing Touches: Turn off the heat, drizzle lemon juice over the potatoes, and sprinkle the toasted sesame seeds. Stir to mix well.
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Serve: Your Dhania Wale Aloo is ready to serve! Enjoy with warm Dal Tadka and Phulkas for a complete meal.
This simple, flavor-packed Dhania Wale Aloo recipe highlights the bold flavors of coriander, chili, and ginger, with each bite of the soft potatoes being a delightful burst of spice and freshness. This dish is an excellent choice for those seeking a quick yet delicious accompaniment to traditional Indian meals.
