Dhania Wale Aloo Recipe - Coriander Potato Dry

Steps

1. 1To 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.
2. 2Also, dry roast sesame seeds in a pan in low heat to golden brown colour and keep aside.
3. 3Next, 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.
4. 4Heat ghee in a heavy bottomed pan on low flame, add the cumin seeds powder, pepper, garam masala and sendha namak or rock salt.
5. 5Add the boiled baby potatoes and sauté until they are mildly roasted in low heat. This will take around 10 minutes.
6. 6Now, add the dhania chutney that we prepared earlier to the potatoes and give it a good toss.
7. 7Let the potatoes simmer for 10 minutes, occasionally stir in-between, until the potatoes are well coated by the masala paste.
8. 8Switch off the flame, add the lemon juice and give it a good toss.
9. 9Garnish with toasted sesame seeds and serve hot. Serve Dhania Wale Aloo along with Phulkasand Palak Raita for a weekday lunch or dinner.