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    You are in: Home / Recipes / Dhania Aloo (Bengal, India) Recipe
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    Dhania Aloo (Bengal, India)

    Dhania Aloo (Bengal, India). Photo by GiddyUpGo

    1/1 Photo of Dhania Aloo (Bengal, India)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    GiddyUpGo's Note:

    I used this recipe for week 28 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation (and sub-nation) on Earth, and Bengal, India is my 28th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This potato dish makes a nice, flavorful side to serve with a fish curry or other Bengali main dish.

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    Units: US | Metric


    1. 1
      While the potatoes are boiling, make a paste out of the cilantro, either by crushing in a mortar and pestle or combining in a small food processor with a little water.
    2. 2
      Add a little more oil to the pan, and put in the red chilies and the bay leaf.
    3. 3
      Saute the chilies and bay leaf in the oil for a few minutes, then add the sliced onions and crushed garlic.
    4. 4
      Top that off with the spices and saute for one or two minutes more.
    5. 5
      Finally, add the potatoes and cilantro paste and stir. Cover the pan and cook on low heat, stirring occasionally, until the potatoes are cooked through.

    Ratings & Reviews:


    Nutritional Facts for Dhania Aloo (Bengal, India)

    Serving Size: 1 (372 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.6
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 43.0 mg
    Total Carbohydrate 86.0 g
    Dietary Fiber 11.9 g
    Sugars 8.2 g
    Protein 10.6 g

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