Potato Curry 6, In A Spicy, Green Coriander Sauce
Dhaniya Wale Aloo
A Gupta Family Recipe
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 -Mamta. Serve 4
500 gm. potatoes. New potatoes are nice for this dish.
1 large bunch of green coriander leaves (one tightly packed cup)
A small bunch of mint leaves (optional)
2-4 green chillies*, according to taste
Juice of 1 large lemon*
Salt to taste, about 1 full teaspoon (use Kala Namak or black salt, if available)
2 tbs. oil
1 tsp. cumin seeds
*This dish should be moderately hot and tangy, so adjust the green chillies and lemon juice according to taste
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).
Cool, peel and cut into cubes.
Grind coriander leaves, mint-if used, green chillies, lemon juice & salt to a paste. You may have to add a little water.
Heat the oil in a wok or karahi, add cumin seeds.
When cumin seeds crackle or turn brown, add potatoes and fry until turning golden brown.
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.
Taste and adjust seasoning. If required, add more lemon juice. It should be 'tart' and spicy.
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.
Also see Chat Selection.
I sometimes add beaten yoghurt to this dish, see 1st picture.