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.
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
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.
Add potatoes, salt and 2 to 3 tbsp of water. Cover and cook in low to medium flame till the water evaporates.
Add Chilli Powder, Turmeric powder, Dhania Powder and Amchur Powder.
Add Cilantro. Mix well.
Cook till the raw flavor of Dhania goes away. Adjust Salt.
Cook for a couple of minutes more.
Serve with rice, dal and roti.