To start making Dhania Wale Aloo recipe wash the baby potatoes and boil them in a pot pressure cooker Blow twice (until cooked and firm), peel and set aside.
Separately, put the sesame seeds in a pan and toast them over low heat until golden brown and set aside.
Next, add all the ingredients mentioned in “Dhania Chutney” including coriander leaves, green chillies, ginger and grind it into a smooth paste with little water. hand mixer or blender and set aside.
Heat ghee in a pan Heavy bottom pot On low flame, add cumin seeds powder, pepper, garam masala and Sendha namak or rock salt.
Add the cooked baby potatoes and sauté over low heat until lightly toasted. This takes approximately 10 minutes.
Now, add the dhania chutney we prepared earlier to the potatoes and mix well.
Let the potatoes cook for 10 minutes, stirring occasionally, until the potatoes are well coated in the masala sauce.
Turn off the heat, add lemon juice and stir thoroughly.
Garnish with toasted sesame seeds and serve hot.Serve with Dhania Wale Aloo filkas and Palak Raita Weekday lunch or dinner.
