Aloo Dhania Fry Recipe
We often use green coriander for seasoning gravies or Sabzi, but Sabzi made from green coriander also come out very tempting, especially with potatoes. Green coriander is available in winters in abundance. So today we will make aloo dhaniya Sabzi (potato coriander fry).
हिन्दी में पढिये - Aloo Dhania Fry Recipe
Ingredients for Dhaniaa Aloo Fry
- Green coriander - 250 grams (1 small bunch)
- Potato- 250 grams (4 potatoes of medium size)
- Mustard oil - 2 tbsp
- Cumin seeds - ½ tsp
- Asafoetida powder - 2 pinches
- Ginger - 1 inch piece (grated)
- Green chilly - 1-2 (finely chopped)
- Coriander powder - 1 tsp
- Salt - as per taste (1/2 tsp)
- Turmeric powder - ¼ tsp
- Red chilly powder - ¼ tsp
- Mango powder - ¼ tsp
How To Make Dhaniya Aloo
Remove stalk and clean leaves. Wash the leaves twice in water thoroughly and place it in sieve or plate diagonally so that all water drains out. After coriander leaves become dry chop them finely.
Peel potatoes and wash them thoroughly as well. Make 608 pieces from one potato. Take oil in a pan and place it on flame for heating. Add cumin seeds and asafoetida. After suating also add green chilies and ginger paste. Sauté the masala for a while.
Add chopped potatoes, turmeric powder, coriander powder, red chilly powder and salt in the masala. Stir until potatoes get coated nicely with the masala. Add 3-4 tbsp water and cover the pan. Cook for 5-6 minutes on medium low flame.
Open the lid and check the potatoes. If water has got absorbed add 2-3 tbsp more water. Cook for 5-6 minutes more on low flame. Potatoes have now become tender, add mango powder and mix nicely.
Add chopped coriander leaves in the Sabzi and cook for 2-3 minutes. Green coriander gets cooked very quickly. Mouth drooling aloo dhaniya Sabzi is ready.
Take it out in a serving bowl and serve with chapatti, parantha, puri or rice.
You can use any cooking oil instead of mustard oil.
- For four family members
- Time - 20 minutes