Chef Kunal Kapur Shares Simple and Delicious Dhaniya Wale Aloo Recipe: Step-by-Step Preparation

Potatoes are a staple in almost every Indian kitchen, but celebrity chef Kunal Kapur has given this everyday vegetable a fresh and flavourful twist with his easy Dhaniya Wale Aloo recipe. Packed with the refreshing aroma of fresh coriander, subtle spices, and a hint of tanginess, this dish is perfect for a quick lunch, dinner, or even as a side with dal and roti.

This recipe is simple enough for beginners and takes less than 30 minutes to prepare so it’s perfect for busy weeknights or when you’re craving some comforting homemade food.

You Will Need Ingredients

Dhaniya Wale Aloo Ingredients:

• 4-5 medium potatoes (boiled and peeled)
• 1 large bunch fresh coriander leaves
• 2-3 green chillies,
• 5-6 garlic cloves, minced.
• 1 inch ginger
• 1 tsp cumin seed
• ½ tsp tumeric powder
• 1 tsp of coriander powder
• ½ tsp red chili powder (optional)
• Salt, to taste.
• 1 tbsp lemon juice (
• 2 tbsp of oil
• Fresh coriander, for garnish

These simple pantry ingredients come together to make a bright and flavorful dish.

Make the Coriander Paste

Wash the coriander leaves well and chop coarsely. Blend with green chillies, garlic, ginger and a splash of water to make a smooth green paste.

This new paste is the soul of the recipe and gives the potatoes their characteristic herbaceous flavour.

 Fry the spices

Heat oil in pan on medium flame and add cumin seeds. Add turmeric powder, coriander powder and red chilli powder as they start crackling. Stir quickly so the spices don't burn.

Now add the coriander paste prepared and cook for 3-4 minutes till the raw smell goes off and the mixture thickens slightly.

 Add Potatoes

Add the boiled potatoes, cut into medium-sized pieces, to the pan. Sprinkle salt and give the potatoes a gentle toss, ensuring that each piece is evenly coated with the aromatic coriander masala.

Cook for about 5-7 minutes, stirring occasionally to let the potatoes soak up all the flavors.

 Top with lemon juice

Remove from heat and sprinkle with fresh lemon juice. Mix everything one last time and garnish with chopped coriander leaves generously.

The lemon juice brightens the coriander and complements the earthy spices.

Suggested Serving

Chef Kunal Kapur’s Dhaniya Wale Aloo are good with hot phulkas, parathas, dal, and rice or as a filling for wraps and sandwiches. It also makes a tasty addition to lunch boxes, with a rich flavor and low gravy content.