Homemade Dhania Wale Aloo Recipe - Coriander Potato Dry

To begin making the Dhania Wale Aloo formula, wash and bring to a low-boil the baby potatoes in a pressure cooker to two whistles (until they are cooked yet firm), skin and keep aside.Also, dehydrated dehydrated-fry sesame seeds in a pot in low bring to temperature to golden brown colour and keep aside.Next, toss in all the items required mentioned in the 'Dhania Chutney' including coriander leaves, green chillies, ginger and grind it to a creamy paste with little liquid using a hand blender or mixer and keep aside.bring to temperature ghee in a heavy bottomed pot on low flame, toss in the cumin seeds ground mix, pepper, garam masala and sendha namak or rock seasoning.toss in the boiled baby potatoes and sauté until they are mildly roasted in low bring to temperature.

This will take around 10 moments.Now, toss in the dhania chutney that we prepared earlier to the potatoes and give it a good toss.Let the potatoes low-boil for 10 moments, occasionally swirl around in-between, until the potatoes are well coated by the masala paste.Switch off the flame, toss in the lemon extract and give it a good toss.decorate with toasted sesame seeds and dish up scalding. dish up Dhania Wale Aloo along with Phulkas and Palak Raita for a weekday lunch or dinner.