Preparation time
- Total: Approximately 25 minutes
- Preparation: 10 minutes
- Cooking: 15 minutes
Ingredients
- 6 sprig Coriander (Dhania) Leaves - washed and finely chopped
- 2 tablespoons Gram flour (besan)
- 1 Potato (Aloo) - boiled and mashed
- 1/8 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- 2 teaspoons Sesame (Gingelly) Oil
- 1/2 teaspoon Mustard seeds
- 1-2 Green Chillies - finely chopped
- 1/2 teaspoon Cumin seeds (Jeera)
- Asafoetida (hing) - a pinch
Instructions
- To begin making the Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) firstheat a medium sized pan with 2 teaspoon of sesame oil and temper the mustard seeds, green chillies, cumin seeds and asafoetida
- Add the gram/besan flour, turmeric powder and roast it over low heat for 5 minutes till it turns fragrant
- Add the chopped coriander leaves and potatoes, salt for taste , then cover and cook for another 4-5 minutes
- Sprinkle a little water while cooking so the besan and the potatoes get cooked and get a crumbly texture
- Once done, check the taste and adjust the salt and spices accordingly
- A very simple and refreshing Hari Dhania Ki sabzi is ready to be served
- Hari Dhania Ki Sabzi ( Fresh Coriander leaves Dry Curry) can be served with Phulka, or steamed rice for a weekday meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 2
- Indian
- Lunch
- Vegetarian