Dhania Aloo (Bengal, India)
photo by GiddyUpGo
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 10 small potatoes, peeled and parboiled for five minutes
- oil (for frying)
- 99.22 g cilantro leaves, made into a paste
- 1 indian bay leaf
- 2 red chilies
- 3 onions, sliced
- 4 garlic cloves, crushed
- 2.46 ml coriander powder
- 2.46 ml turmeric powder
- salt
directions
- 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.
- Add a little more oil to the pan, and put in the red chilies and the bay leaf.
- Saute the chilies and bay leaf in the oil for a few minutes, then add the sliced onions and crushed garlic.
- Top that off with the spices and saute for one or two minutes more.
- 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.
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RECIPE SUBMITTED BY
I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it.
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