Aloo Dhania Fry Recipe
Aloo Dhania Fry Recipe. Aloo Dhania Fry is a basic fundamental dish formula that you can plan for your loved ones in lunch or supper with hot chapatis or even parathas. Additionally, in the event that you are feeling excessively sluggish and can’t imagine a unique dish to get ready for an end of the week early lunch, you can attempt this simple formula with puri.
This astounding dish is cooked utilizing potatoes and coriander leaves primarily alongside a couple of flavors that are effectively accessible in your kitchen like green chillies, mustard oil, and so forth. Assuming that you are exhausted with standard dishes like Aloo Jeera Fry, Aloo Posto, or Aloo Gobhi, this is a should attempt dish. This dish can likewise be pressed for lunchbox and cooked on events when visitors are coming over without prior warning. Attempt this and appreciate with your friends and family!
Fixings required for making Aloo Dhania Fry Recipe
4 medium potato
2 tablespoon mustard oil
1 inch ginger
2 pieces green chillies
salt as required
1/4 teaspoon red bean stew powder
250 gm coriander leaves
1/2 teaspoon thymol seeds
2 squeezes asafoetida
1 teaspoon coriander powder
1/4 teaspoon turmeric
1/4 teaspoon dry mango powder
Aloo Dhania Fry Recipe
Step by step instructions to make Aloo Dhania Fry Recipe
Eliminate the stems of coriander and cut the leaves in a bowl. Wash the leaves in running water and channel the additional water. When the leaves are dried, finely slash them in another bowl. Then, strip the potatoes and wash them in running water too. Cut 6-8 bits of one potato.
Presently, put a skillet on medium fire and intensity oil in it. Whenever the oil is sufficiently hot, add cumin seeds and asafoetida in it. Let the cumin seeds snap for a couple of moments and afterward add green chilies and ginger glue. Sauté the masala for some time and add the hacked potatoes alongside the flavors: turmeric powder, coriander powder, red bean stew powder and salt.
Pan sear until potatoes get covered pleasantly with the masala and afterward add 3-4 tablespoons of water and cover the skillet. Cook for an additional five minutes on medium fire, check once in the event that the water has been consumed by potatoes, and add 2-3 tablespoons of water in it once more. Cook the potatoes for an additional five minutes, and add mango powder in it. Blend well.
At long last, include the cleaved coriander leaves in the aloo masala and cook for around 2-3 minutes. Move the potatoes in a serving bowl and present with hot chapati, paratha or puri as you like.
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