Dhania Wale Aloo Recipe – Coriander Potato Dry

Introduction

Dhania Wale Aloo, or Coriander Potato Dry, is a vibrant and flavorful Indian dish that celebrates the natural sweetness of baby potatoes enhanced by the freshness of coriander. This delightful vegetarian recipe makes for a perfect accompaniment to any meal, particularly when paired with soft phulkas and creamy palak raita. Simple yet sophisticated, this dish is sure to become a favorite at your dining table, bringing a touch of Indian culinary tradition to your everyday meals.

Ingredients

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Servings

• Servings: 4

Cuisine

• Cuisine: Indian
• Course: Lunch
• Diet: Vegetarian

Nutritional Information

(Please note that nutritional values can vary based on specific brands and quantities used; it’s recommended to adjust according to personal dietary needs.)

Instructions

Step 1: Prepare the Potatoes

Begin by thoroughly washing the baby potatoes, ensuring they are clean. Place them in a pressure cooker and add sufficient water. Cook the potatoes for two whistles, or until they are tender yet firm to the touch. Once done, allow them to cool slightly, peel the skins, and set them aside for later use.

Step 2: Toast the Sesame Seeds

In a small pan, over low heat, add the sesame seeds and dry roast them until they turn a beautiful golden brown. Keep a close eye on them to avoid burning, as this can happen quickly. Once roasted, remove them from the heat and set them aside to cool.

Step 3: Prepare the Dhania Chutney

In a mixing bowl, combine the roughly chopped coriander leaves, green chili, and ginger. Using a hand blender or a traditional mixer, blend the mixture into a smooth paste, adding a small amount of water if necessary to achieve a creamy consistency. Set this fragrant chutney aside for later incorporation.

Step 4: Sauté the Potatoes

In a heavy-bottomed pan, heat the ghee over a low flame. Once the ghee is warm, add the cumin powder, black pepper powder, garam masala (if using), and rock salt. Allow the spices to bloom for a minute, filling your kitchen with a tantalizing aroma. Next, carefully add the boiled baby potatoes to the pan. Sauté them gently for about 10 minutes, ensuring they become slightly golden and well-coated with the spices.

Step 5: Combine with Dhania Chutney

After the potatoes are nicely sautéed, introduce the prepared dhania chutney to the pan. Toss everything together gently, ensuring that the potatoes are thoroughly coated in the vibrant green chutney. Allow the mixture to simmer for an additional 10 minutes. Remember to stir occasionally, allowing the flavors to meld and the potatoes to absorb the chutney’s essence.

Step 6: Final Touches

Once the potatoes have simmered and are well coated in the chutney, switch off the flame. Drizzle the lemon juice over the dish and give it a final toss to combine. This will add a zesty brightness that enhances the overall flavor profile.

Step 7: Serve

To serve, transfer the Dhania Wale Aloo to a serving dish, garnishing it with the toasted sesame seeds. This dish is best enjoyed hot, so serve it immediately alongside freshly made phulkas and a side of palak raita for a satisfying meal.

Conclusion

Dhania Wale Aloo is a wonderful representation of Indian home cooking, showcasing how simple ingredients can create a dish packed with flavor and nutrition. With its blend of spices and the freshness of coriander, this recipe is not just a meal but an experience that warms the heart and satisfies the palate. Enjoy this delightful dish with family and friends, and let the vibrant tastes of India inspire your culinary adventures!