Coriander Potatoes Recipe – Dhania Wale Aloo
Discover a delightful Indian vegetarian dish that pairs perfectly with simple, comforting sides like boondi raita and phulka. This Coriander Potatoes recipe, or Dhania Wale Aloo, is a flavorful, aromatic preparation where tender potatoes are tossed in a fresh, vibrant coriander chutney and lightly seasoned with a blend of warm Indian spices. This recipe takes minimal ingredients, making it easy to prepare while delivering rich and satisfying flavors that are sure to please.
Recipe Overview
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
- Cuisine: Indian
- Course: Lunch, Dinner
- Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Potatoes | 500 gm |
| Cumin Powder | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Lemon Juice | 2 teaspoons |
| Sesame Seeds (white) | 2 teaspoons, roasted |
| Ghee or Butter | 1 tablespoon |
| Salt or Rock Salt | To taste |
| Fresh Coriander (cilantro), chopped | 1 cup |
| Fresh Ginger | 1 inch piece |
| Green Chili | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 kcal |
| Carbohydrates | 25 g |
| Protein | 3 g |
| Fat | 8 g |
| Dietary Fiber | 4 g |
| Vitamin C | 15 mg |
| Iron | 1.2 mg |
| Calcium | 50 mg |
Instructions
-
Prepare the Potatoes
Begin by thoroughly washing the potatoes. Place them in a pressure cooker with enough water to cover them, and cook until the potatoes are tender (about 2 whistles). Once cooked, drain, peel, and set them aside to cool slightly. -
Toast the Sesame Seeds
In a small, dry skillet, add the sesame seeds and toast them over medium heat until they turn golden and release a nutty aroma. Remove them from the skillet and set aside for garnishing. -
Make the Coriander Chutney
In a blender, combine the fresh coriander, ginger, green chili, and a splash of water to create a smooth paste. This forms the vibrant base of your dish. Set the coriander chutney aside. -
Sauté the Spices
Heat the ghee or butter in a large skillet over medium heat. Add the cumin powder, garam masala, and a pinch of salt or rock salt. Stir well and let the spices become fragrant, infusing the ghee with their aroma. -
Add the Potatoes
Add the boiled and peeled potatoes to the skillet, tossing them gently to coat them in the ghee and spices. Allow the potatoes to cook for about 10 minutes, stirring occasionally until they start to turn golden and absorb the flavors. -
Incorporate the Coriander Chutney
After 10 minutes, pour in the coriander chutney and mix it well, ensuring each potato is evenly coated with the green, herby sauce. Cover the skillet and let it cook for another 5–8 minutes, allowing the flavors to meld beautifully. -
Finish and Garnish
Turn off the heat and sprinkle the toasted sesame seeds over the top. Add a splash of lemon juice for a bright, tangy finish. Adjust salt to taste. -
Serve
Serve the Coriander Potatoes warm with boondi raita and phulka for a balanced and satisfying meal.
Enjoy these aromatic Coriander Potatoes, which bring together the heartiness of potatoes and the fresh, herbal notes of coriander with subtle spices for a delicious and comforting Indian-inspired meal.
