Dhania Wale Aloo Recipe - Coriander Potato Dry

Step 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

Step 2: Also, dry roast sesame seeds in a pan in low heat to golden brown colour and keep aside

Step 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

Step 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

Step 5: Add the boiled baby potatoes and sauté until they are mildly roasted in low heat

Step 6: This will take around 10 minutes

Step 7: Now, add the dhania chutney that we prepared earlier to the potatoes and give it a good toss

Step 8: Let the potatoes simmer for 10 minutes, occasionally stir in-between, until the potatoes are well coated by the masala paste

Step 9: Switch off the flame, add the lemon juice and give it a good toss

Step 10: Garnish with toasted sesame seeds and serve hot

Step 11: Serve Dhania Wale Aloo along with Phulkas and Palak Raita for a weekday lunch or dinner