Mamta's Kitchen

Potato Curry In A Green Coriander Sauce

Dhania Aloo/Alu

A Gupta Family Recipe

CurryFree From GarlicFree From GingerFree From OnionFree From TomatoIndianMainSnackVeganVegetarian

Recipe waiting to be rechecked for amounts.

This simple dish was a popular dish in our house in my childhood, often eaten with parathas. We did not have it very hot, but you can adjust chillies to your taste. This recipe is a joint trip down the memory lane by all of us.

Don't put too much green sauce/chutney on potatoes, just enough to cover them.

Serve 2

Ingredients

  • 250 gm. potatoes. New potatoes are nice for this dish.

  • 1 small bunch of green coriander leaves (one lightly filled cup)

  • A handful of mint leaves (optional)

  • 1-2 green chillies*, according to taste and heat of the chillies you have

  • Juice of 1/2 of a large lemon*

  • Salt to taste, about 1/2-3/4 teaspoon. Use Kala Namak** or Black Salt, if available

  • 1 tbsp. oil

  • 1 level tsp. cumin seeds

  • *This dish should be moderately hot and tangy, so adjust the green chillies and lemon juice according to taste.

  • **kala Namak is a dark colour rock salt with a distinctive flavour. It is often used in spicy, Indian street food known as Chaat>

Instructions

  1. Boil potatoes in their skin until soft to touch. time depends on the variety of potatoes. You can also cook them in a microwave 7 minutes or pressure cooker for 2-3 minutes on full pressure (one whistle in India).

  2. Cool, peel and cut into cubes.

  3. Grind coriander leaves, mint-if available, green chillies, lemon juice & salt to a paste. You may have to add a little water.

  4. Heat the oil in a wok or karahi, add cumin seeds.

  5. When cumin seeds crackle or turn brown, add potatoes and fry until turning golden brown.

  6. Add coriander paste and bring to simmer. cook only for a further 3-4 minutes. The sauce should be clingy, so add water only if necessary.

  7. Taste and adjust seasoning. If required, add more lemon juice. It should be 'tart' and spicy.

  8. Serve with hot Nan or Plain Parathas and natural yoghurt or a Raita of your choice.

  9. You can also make it by adding Green Mango Chutney to cooked potatoes; heat a teaspoon of oil, add cumin seeds and once they crackle, add chopped potatoes. Cook both together.

  10. Also see Chat Selection.

Notes

  • I sometimes add beaten yoghurt to this dish at the end of cooking.


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