Aloo Dhania - Potatoes with Coriander

Try this healthy and delicious combination and enjoy the full taste of coriander!

How to prepare Aloo Dhania

Start by washing the potatoes and then put them in a pot with enough water to boil them soft. Bring the water to a boil.

While the potatoes are getting soft, you can start preparing the coriander. Pick off the small stems and leaves, taking out the thick stems which you won’t add to the dish. Wash the leaves and small stems and chop them.

Peel the ginger and chop it in very small pieces so that you have approximately one teaspoon of ginger.

After about 20 minutes of boiling, you can check with a knife whether your potatoes are soft. If they are, take them out of the pot, rinse them shortly with cold water and once you can hold them with your hand, peel their skin off. Cut them in bite-sized pieces.

Now you heat up a deep, non-stick pan and add vegetable oil. When the oil is hot, add the cumin and the ginger. Stir to let them develop their aroma and once they have slightly changed colour, you can also add the potatoes. You will need some patience with them now. Every two minutes you should stir, so that they don’t stick to the pan or burn but also don’t stir the whole time, which would prevent them from getting that delicious golden colour.

After about fifteen minutes, your potatoes should be golden from all sides. Add the chopped coriander and salt according to taste. Stir for another two minutes so that the coriander gets hot as well. Sprinkle mango powder on top and finally switch off your stove.

There you are, a delicious Aloo Dhania dish, potatoes with coriander.

Enjoy!