Aloo Dhania


This Aloo Dhania recipe is inspired by a chicken dish’s recipe which was given in one of the local magazines. As a vegetarian I will use Aloo in place of chicken and replaced few ingredients and it gave a good result.
I thought of sharing with you people. You can use Gobi,Carrot or any hard vegetables in place of Aloo. Here is the recipe.

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  • Potato 3-4
  • Onion  1
  • Coriander leaves 75gms
  • Ginger 1tbsp
  • Garlic 4-5 cloves
  • Green Chillies 2
  • Coriander Seeds 1/2tsp
  • Cloves 3
  • Cinnamon 1″
  • Green cardamom 3-4
  • Cumin Seeds 1tsp
  • Curry leaves 8-10
  • Cashew nuts 5
  • Sunflower/Olive Oil
  • Turmeric Powder 1/2 tsp
  • Yogurt 1 cup
  • Salt

 Aloo-coriander copy



  • Chop aloo into small cubes and pressure cook it for 2-3 minutes and keep it aside.
  • Dry roast Onion,Coriander Leaves,Ginger,Garlic and green chillies.
  • In a separate pan dry roast Coriander seeds,Cloves,Cinnamon,Cardamom,Cumin Seeds,Curry Leaves and cashew nuts.
  • Mix both dry roasted ingredients and make a fine paste.
  • Make sure not to add water while making paste.
  • Take aloo cubes in a bowl add 1tsp oil,salt,turmeric then add the 3/4th of paste and yogurt and marinate it.
  • Keep this in Fridge for 20-30 minutes.
  • Take a pan and heat the oil and put cardamom,raisins,cashew nuts and 2tbsp of chopped onion and fry it for 1 min.
  • Now add marinated aloo and fry it for 2 minutes without adding water.
  • Add remaining paste and 1/2 cup water and mix it well.
  • Close the lid and cook for 5-10 minutes.
  • Garnish with fresh chopped coriander leaves .
  • Serve hot with Chapathi or rice.