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Cilantro potato/Dhania potato

tastydelightz by tastydelightz
February 5, 2017
in 30 minutes or less, 30 minutes or less, All recipes, Entree
35
Eggplant (Brinjal) Peanut Curry

Cilantro (Coriander Leaves) is a good source of dietary fiber, rich in Vitamin C, K and N. It has a high protein value. It is a very nutritious herb.

Ingredients :

Potato – 250 gms

Cilantro – 1 medium sized bunch or chopped and tightly packed -1 ½ cup

Chilli Powder – ½ tsp

Salt – to taste

Amchur Powder (Dry Mango Powder) – ¼ tsp

Ingredients for Tempering:

Oil- 1 ½ tsp

Jeera (Cumin) – 1 tsp

Green Chilli – 2 (finely chopped)

Coriander (Dhania) Powder- ½ tsp

Grated Ginger – ½ “long

Preparation:

Remove the hard stem from the cilantro bunch. Clean and chop finely.

Wash in water twice or thrice and squeeze the water away and keep aside.

Peel the potatoes, cut them into pieces and wash.

Heat oil in a pan. Add Jeera (Cumin) and allow it to crackle.

Add chopped Green Chilli, Grated Ginger and sauté for 2 min.

 

IMG_9730-300x268 Cilantro potato/Dhania potato

Add potatoes, salt and 2 to 3 tbsp of water. Cover and cook in low to medium flame till the water evaporates.

 

IMG_9731-300x225 Cilantro potato/Dhania potato

Add Chilli Powder, Turmeric powder, Dhania Powder and Amchur Powder.

 

IMG_9732-300x254 Cilantro potato/Dhania potato

Add Cilantro. Mix well.

IMG_9733-300x273 Cilantro potato/Dhania potato

Cook till the raw flavor of Dhania goes away. Adjust Salt.

 

IMG_9734-300x246 Cilantro potato/Dhania potato

Cook for a couple of minutes more.

Done!

IMG_9735-300x251 Cilantro potato/Dhania potato

Serve with rice, dal and roti.

 

 

Related

Previous Post

Eggplant (Brinjal) Peanut Curry

Next Post

South Indian Mixed Vegetable Sambar

Next Post
South Indian Mixed Vegetable Sambar

South Indian Mixed Vegetable Sambar

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