Balti Potatoes And Coriander (Aloo Dhaniya)

Recipe Ingredients

2		Fresh coriander sprigs
2 tablespoons	30ml	Oil
1/4 lb	113g / 4oz	Onion - grated, or finely chopped
1 teaspoon	5ml	ground
1/2 lb	227g / 8oz	Potato - peeled, cut into cubes
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Red chile powder
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Ground fresh green chiles - (optional)
1 tablespoon	15ml	Ghee or
2 tablespoons	30ml	Oil
1 teaspoon	5ml	Grated fresh root ginger

Recipe Instructions

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.

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 chile powder and turmeric. Cook on lowest heat setting for 5 minutes, or until potatoes are par-cooked.

Add the coriander and fresh chiles (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 it evaporates.

In a small frying pan add the ghee 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 naan bread or chapattis brushed with some oil or butter, and a bowl of natural yogurt and thin slices of mooli (white radish).

Source:
"A TASTE OF BALTISTAN" by Sabiha Khokhar

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