Potatoes and Coriander (Aloo Dhaniya)
(from A TASTE OF BALTISTAN, Sabiha Khokhar)
Yield: 4 servings
(1) To prepare the coriander, take the leaves off the stalks, add
to a large bowl with plenty of water and soak for 20 seconds, so the
silt can settle to the bottom. Gently remove the leaves and chop finely
or blend in a food processor.
- 250 g Fresh coriander
- 2 T Oil
- 125 g Grated or finely chopped onion
- 1 t Fresh garlic, ground
- 250 g Peeled potato, cut into 2.5cm cubes
- 1 t Salt
- 1/2 t Red chili powder (omit for milder taste)
- 1/2 t Turmeric
- 1 t Ground fresh green chilies (optional)
- 2 T Oil
- 1 t Grated fresh root ginger
(2) Put the oil in a *karai* or deep frying pan, add the onions
and fry until transparent. Add the garlic and fry for 1 minute,
then add the potatoes, salt, red chili powder and turmeric. Cook
on lowest heat setting for 5 minutes, or until potatoes are par-cooked.
(3) Add the coriander and fresh chilies (if used) and mix once.
Simmer on low heat, for 10 minutes or until potatoes are fully cooked.
Stir from time to time to prevent mixture from sticking to the bottom.
If the potatoes are cooked but liquid remains, cook uncovered until
(4) In a small frying pan add the oil/margarine and grated ginger
and cook on low heat for 1 minute or until brown. Pour on top of
the vegetables in the *karai* -- this is called "tarka". Take to
the table to serve, without mixing. Serve with warm nan bread or
chapattis brushed with some oil, and thin slices of mooli (white