Dhaniya wale Aloo (Potatoes cooked in a Cilantro Paste)

Dhaniya wale Aloo
Dhaniya wale Aloo

While I was visiting India, my mother-in-law taught me an interesting way of making Indian subzis.  Almost every time she would make a subzi, she would make a paste of cilantro, green chillies, ginger, and garlic.  She would then add this paste to the onions, cook it, and then add a vegetable of her choice.  This paste added so much depth and flavor to all her dishes.

When I returned from India, I figured I'd try my mother-in-law's technique using potatoes.  I even purchased a new karahi (a steel pot) from India, so I was pretty psyched to use it.  So here is a subzi I came up with, my inspiration for this dish, was of course, my mother-in-law!  I didn't add ginger to this dish, you may choose to do so.

Serve this up with roti/naan, some raita or yogurt on the side.  Leave your feedback.

NUTRITION: Potatoes are a good source of Vitamin C and Fiber.

  • Oil - 2 tbsp
  • Turmeric Powder - 1/2 tsp
  • Red Onion - 1 medium (sliced)
  • Water - very little for paste
  • Green Chillies - 3
  • Garlic - 1 clove
  • Fresh Cilantro - handful
  • Red Chili Powder - 1/2 tsp
  • Dhaniya Powder - 1 tsp
  • Potatoes - 4 (peeled and thinly cubed)
  • Garam Masala - 1/2 tsp
  • salt to taste

1. Slice a medium sized onion.

2. Heat a karahi/pot on medium heat, add oil. 

3. Once the oil is hot, add turmeric powder.  Saute for a few seconds till it sizzles.

4. Add the onions and cook until golden, about 5 minutes.

5. In the meantime, make your paste with green chillies, garlic and cilantro.

6. Add a little water and all 3 ingredients to a Magic Bullet or Blender.

7. Once the onions are golden, add the paste to the onions.  Lower the heat to dial #3.

8. Add salt and red chili powder.  Combine and cook for 5 minutes.  Keep stirring in the middle to avoid burning.

9. In the meantime, peel and cube the potatoes. 

10. Going back to the onion mixture, this is what you should have... should be slightly dark green. 

11. Now add the potatoes, salt, and dhaniya powder.  Combine. 

12. Cover and cook for about 20-30 minutes on dial #3.  Keep checking and stirring in between to avoid burning.

13. This is what you should have... add garam masala.  Adjust salt.  Cook for a minute and turn off the stove.

14. Garnish with cilantro.  Wait 15 minutes before serving. 


  1. The pictures look so good, I can eat with my eyes.

  2. That looks really good! I love all things cilantro - I may have to give this one a try!

  3. So is this like Aloo Gobi without the cauliflower?
    I made something similar without the use of tomatoes and initially thought it would turn out bad but surprisingly, it was delicious with just potatoes, cauliflower and those spices and herbs :)

  4. Hi Tigerfish...

    Yes, this is sort of like Aloo Gobi without the Cauliflower. Although, I don't add a paste in the Aloo Gobi dish as I do in this dish. There are so many ways of making the same dish :)


  5. I made it with a side of spiced eggs, naan and homemade raita and it was purely delicious!

  6. Hi Wazzra..

    You made by day, thank you for the wonderful feedback, I really appreciate it.

    Glad to hear your results were positive.


  7. definitely makes me mouth water! the paste sounds delicious added to anything!

  8. Thanks to you and ur MIL for a nice recipe idea :) I sub-ed half the potatoes with sweet potatoes for a healthier n sweeter touch. Turned out great!


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