Dhania Wale Aloo (Coriander Potato Dry) Recipe
Navratri Special | Vegetarian | Indian Cuisine | Lunch
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Description:
Dhania Wale Aloo is a flavorful and aromatic dish perfect for the auspicious occasion of Navratri. During this nine-day festival, many devotees follow a restricted diet, which often excludes onions and garlic. This simple yet delicious dish combines the goodness of baby potatoes with the freshness of coriander leaves (dhania), and a blend of traditional Indian spices. The crispy, mildly spiced potatoes are coated in a vibrant coriander chutney, creating a perfect side dish or snack that pairs wonderfully with phulkas or as part of a festive lunch or dinner.
Ingredients
For the Potatoes:
| Ingredient | Quantity |
|---|---|
| Baby Potatoes | 500 grams |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Garam Masala Powder (optional) | 1/2 teaspoon |
| Lemon Juice | 2 teaspoons |
| Sesame Seeds (Til Seeds) | 2 teaspoons (dry roasted) |
| Ghee (Clarified Butter) | 1 tablespoon |
| Rock Salt | As needed (can use normal salt) |
| Fresh Coriander Leaves (Dhania) | For garnish |
For the Dhania Chutney:
| Ingredient | Quantity |
|---|---|
| Fresh Coriander (Dhania) Leaves | 1 cup (roughly chopped) |
| Ginger | 1 inch |
| Green Chilli | 1 |
Nutritional Information (Approximate per serving):
| Nutrient | Value |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 25g |
| Protein | 3g |
| Fat | 7g |
| Fiber | 4g |
| Sodium | 5mg |
Instructions:
1. Prepare the Baby Potatoes:
- Start by washing and cleaning the baby potatoes thoroughly. In a pressure cooker, add the potatoes with enough water and cook for two whistles, ensuring that the potatoes remain firm and cooked through.
- After the potatoes are cooked, remove them from the cooker, peel the skins off, and set them aside.
2. Prepare the Dhania Chutney:
- While the potatoes are cooking, prepare the chutney. In a blender or using a hand blender, combine the roughly chopped fresh coriander leaves, ginger, and green chili.
- Add a splash of water to help blend the ingredients into a smooth paste. Keep this chutney aside for later use.
3. Dry Roast the Sesame Seeds:
- In a small pan, dry roast the sesame seeds (til seeds) over low heat until they turn golden brown. Be sure to stir frequently to avoid burning them. Once done, remove from heat and set aside.
4. Sauté the Potatoes with Spices:
- Heat 1 tablespoon of ghee in a heavy-bottomed pan over low flame.
- Add the cumin powder, black pepper powder, garam masala (optional), and rock salt (or sendha namak) to the ghee. Stir well to allow the spices to bloom and infuse the ghee with their fragrance.
- Add the peeled, boiled baby potatoes to the pan. Sauté them gently over low heat for about 10 minutes, until they are lightly roasted and crisped at the edges. Stir occasionally to ensure they do not burn.
5. Add the Dhania Chutney:
- Once the potatoes are slightly crispy, add the coriander chutney to the pan. Toss the potatoes well to coat them evenly with the chutney and spice mixture. Let the potatoes simmer on low heat for about 10 minutes, stirring occasionally, so that the potatoes absorb the flavors.
6. Finish the Dish:
- Once the potatoes are fully coated with the chutney and spices, turn off the heat.
- Add the fresh lemon juice and give the potatoes one final toss to mix everything together.
7. Garnish and Serve:
- Garnish the Dhania Wale Aloo with the roasted sesame seeds and fresh coriander leaves for an extra burst of flavor and color.
- Serve the dish hot with phulkas (Indian flatbread) or pair it with a side of Palak Raita (spinach yogurt) for a complete meal.
Serving Suggestions:
Dhania Wale Aloo makes a delightful addition to any festive spread. Serve it as a side dish along with other Navratri specialties, or enjoy it with a bowl of yogurt for a refreshing contrast. The crisp, spiced potatoes combined with the aromatic coriander chutney are sure to be a hit at any gathering, making this a perfect recipe for lunch or dinner during the festive season.
Enjoy this vibrant and healthy vegetarian recipe that showcases the essence of Indian spices and the natural goodness of potatoes, while adhering to the dietary restrictions of the Navratri fast.
Tips:
- If you prefer a spicier version, feel free to add more green chilies to the coriander chutney or increase the amount of black pepper.
- You can also use regular salt instead of rock salt if not following a fasting regimen.
- For a richer taste, substitute ghee with butter or a combination of both, though ghee is traditionally preferred for its unique flavor and health benefits.
Enjoy your Dhania Wale Aloo as part of a nourishing and festive meal!
