Dhania Wale Aloo Recipe - Coriander Potato Dry
A vegetarian Indian recipe with baby potatoes, cumin powder (jeera), black pepper powder. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
11 steps- 1
To begin making the Dhania Wale Aloo Recipe, wash and boil the baby potatoes in a pressure cooker to two whistles (until they are cooked yet firm), peel and keep aside
baby potatoes(500 grams) - 2
Also, dry roast sesame seeds in a pan in low heat to golden brown colour and keep aside
teaspoons sesame seeds (til seeds) - dry roasted(2) - 3
Next, add all the ingredients mentioned in the 'Dhania Chutney' including coriander leaves, green chillies, ginger and grind it to a smooth paste with little water using a hand blender or mixer and keep aside
coriander (dhania) leaves - roughly chopped(1 cup)inch ginger(1)green chilli(1) - 4
Heat ghee in a heavy bottomed pan on low flame, add the cumin seeds powder, pepper, garam masala and sendha namak or rock salt
cumin powder (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)garam masala powder - optional(1/2 teaspoon)teaspoons sesame seeds (til seeds) - dry roasted(2)ghee - or clarified butter(1 tablespoon)rock salt - you can use the normal salt too - 5
Add the boiled baby potatoes and sauté until they are mildly roasted in low heat
baby potatoes(500 grams)teaspoons sesame seeds (til seeds) - dry roasted(2) - 6
This will take around 10 minutes
- 7
Now, add the dhania chutney that we prepared earlier to the potatoes and give it a good toss
baby potatoes(500 grams) - 8
Let the potatoes simmer for 10 minutes, occasionally stir in-between, until the potatoes are well coated by the masala paste
baby potatoes(500 grams)garam masala powder - optional(1/2 teaspoon) - 9
Switch off the flame, add the lemon juice and give it a good toss
teaspoons lemon juice(2) - 10
Garnish with toasted sesame seeds and serve hot
teaspoons sesame seeds (til seeds) - dry roasted(2) - 11
Serve Dhania Wale Aloo along with Phulkas and Palak Raita for a weekday lunch or dinner
Rate this recipe
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Dhania Wale Aloo Recipe - Coriander Potato Dry
A vegetarian Indian recipe with baby potatoes, cumin powder (jeera), black pepper powder. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
11 steps- 1
To begin making the Dhania Wale Aloo Recipe, wash and boil the baby potatoes in a pressure cooker to two whistles (until they are cooked yet firm), peel and keep aside
baby potatoes(500 grams) - 2
Also, dry roast sesame seeds in a pan in low heat to golden brown colour and keep aside
teaspoons sesame seeds (til seeds) - dry roasted(2) - 3
Next, add all the ingredients mentioned in the 'Dhania Chutney' including coriander leaves, green chillies, ginger and grind it to a smooth paste with little water using a hand blender or mixer and keep aside
coriander (dhania) leaves - roughly chopped(1 cup)inch ginger(1)green chilli(1) - 4
Heat ghee in a heavy bottomed pan on low flame, add the cumin seeds powder, pepper, garam masala and sendha namak or rock salt
cumin powder (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)garam masala powder - optional(1/2 teaspoon)teaspoons sesame seeds (til seeds) - dry roasted(2)ghee - or clarified butter(1 tablespoon)rock salt - you can use the normal salt too - 5
Add the boiled baby potatoes and sauté until they are mildly roasted in low heat
baby potatoes(500 grams)teaspoons sesame seeds (til seeds) - dry roasted(2) - 6
This will take around 10 minutes
- 7
Now, add the dhania chutney that we prepared earlier to the potatoes and give it a good toss
baby potatoes(500 grams) - 8
Let the potatoes simmer for 10 minutes, occasionally stir in-between, until the potatoes are well coated by the masala paste
baby potatoes(500 grams)garam masala powder - optional(1/2 teaspoon) - 9
Switch off the flame, add the lemon juice and give it a good toss
teaspoons lemon juice(2) - 10
Garnish with toasted sesame seeds and serve hot
teaspoons sesame seeds (til seeds) - dry roasted(2) - 11
Serve Dhania Wale Aloo along with Phulkas and Palak Raita for a weekday lunch or dinner
Rate this recipe
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