Many padas can be cooked with fresh coriander leaves in winter. Today I made potato stew with coriander leaves. This is a very popular term. Goes great with luchi or paratha.


the ingredients

1 kg of new potatoes

250 grams of coriander leaves

6 raw chillies

3 teaspoons of ginger paste

2 teaspoon cumin seeds

1 tomato (optional)

100 grams of mustard oil

1/2 teaspoon turmeric powder

Salt, sugar to taste

cooking instructions

Step 1

First, wash and mash the new potatoes well to remove most of the skin. Apply salt and turmeric and keep it for a while.

Step 2

Fry the potatoes in oil.

Step 3

Wash the coriander leaves well and drain the water

Dhania aloo recipe step 3 photo

Step 4

After that, mix the coriander leaves along with the green chillies

Dhania aloo recipe step 4 pictures

Step 5

When the oil is hot in the pan, add ginger, cumin seeds and salt. If you want, you can add tomatoes while grating. I love vegetarian alurdam so don't add onion-garlic.

Step 6

When the oil starts to release from the masala, fry the fried potatoes for a while. When the potatoes are cooked, add coriander leaves and boil for a few minutes on medium flame. If desired, spread curry beans while lowering.

Dhania aloo recipe in step 6 photo

Step 7

I don't boil it for long with coriander leaves, then the coriander leaves smell better.


Step 8

Keep covered for half an hour. The taste and smell of cilantro leaves becomes in the alurdam.

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