Aloo Dhaniya
(Balti Potatoes and Coriander) Recipe

Origin: India      Period: Traditional

Ingredients:

250g Fresh Coriander
2 tbsp Vegetable Oil
125g Onion, finely chopped
1 tsp ground garlic
350g Potatoes cut into 3cm dice
1/2 tsp Salt
1/2 tsp Chilli Powder
1/2 tsp Turmeric
1 tsp Nigella Seeds
1 tsp green chillies, ground
1 tbsp Ghee (or Olive oil)
2 tbsp olive oil
1 tsp Root Ginger, freshly grated

Aloo Dhaniya
(Balti Potatoes and Coriander) Preparation:

Method:

Prepare the coriander by taking the leaves off the stalks, placing in a large bowl with plenty of water and soaking for 20 seconds, so any silt can settle to the bottom. Gently remove the leaves and chop finely or blend in a food processor.

Put the oil in a karai, round-bottomed wok or deep frying pan, add the onions and fry until transparent. Then add the garlic and Nigella seeds and fry for 1 minute, before adding the potatoes, salt, red chilli powder and turmeric. Cook on the lowest heat setting for 5 minutes, or until the potatoes are par-cooked. Add the coriander and fresh chillies and mix once.

Simmer on low heat, for 10 minutes or until potatoes are fully cooked (stir from time to time to prevent the mixture from sticking to the bottom). If the potatoes are cooked but liquid remains, cook uncovered until it evaporates.

Add the ghee and and grated ginger to a small frying pan and cook on low heat for 1 minute or until brown. Pour on top of the vegetables in the wok (this mixture is called tark).

Take to the table and serve without mixing. Serve with warm naan bread or chapattis brushed with some oil or butter, and a bowl of natural yoghurt and thin slices of mooli.

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