Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) Recipe

Name: Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 6 sprig Cilantro (6 sprig Coriander (Dhania) Leaves washed and finely chopped); 2 tbsp Gram Flour (2 tablespoons Gram flour (besan)); 1 piece White Potatoes (1 Potato (Aloo) boiled and mashed); 0.13 tsp Ground Turmeric (1/8 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 2 tsp Sesame Oil (2 teaspoons Sesame (Gingelly) Oil); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 piece Green Chili (1-2 Green Chillies finely chopped — up to 2); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 0 pieces Asafoetida (Asafoetida (hing) a pinch)

Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) Recipe - Sabzi Recipes (Indian)

25 minIndian

Servings2

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) firstheat a medium sized panwith 2 teaspoon of sesame oil and temper the mustard seeds, green chillies, cumin seeds and asafoetida.
2Add the gram/besan flour, turmeric powder and roast it over low heat for 5 minutes till it turns fragrant.
3Add the chopped coriander leaves and potatoes, salt for taste , then cover and cook for another 4-5 minutes.
4Sprinkle a little water while cooking so the besan and the potatoes get cooked and get a crumbly texture. Once done, check the taste and adjust the salt and spices accordingly.
5A very simple and refreshing Hari Dhania Ki sabzi is ready to be served.
6Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) can be served with Phulka, or steamed rice for a weekday meal.