Aloo-dhania

Yesterday I sat in front of a pile of baby-potatoes thinking of what I could do with them. I was totally bored with the usual jeera-aloo, dum-aloo, aloo-mutter etc... And a quick check of the refrigerator revealed a generous amount of coriander leaves that needed to be used in a hurry. So here's what I came up with.

I used my little pressure cooker for the entire process. Less messy, and just one utensil to wash!

And imagine, Arun said it smelled like something from a 5-star hotel restaurant... high praise indeed!

Aloo-Dhania

20 baby potatoes (par-boiled in salted water and peeled)
1 large onion
1 small tomato
3 closes garlic
1 tsp dhania powder
1 tsp jeera powder
1 bunch coriander leaves
1 1/2 tsp garam masala
Salt to taste
1 tsp jeera seeds
1 pinch hing
Oil for frying
1-2 cups water
1 tbsp coriander leaves (finely chopped)

Heat oil. Add jeera seeds and hing. Stir-fry the potatoes with a little salt till lightly browned. Keep aside.
Grind onion, garlic and the dhania and jeera powders to a fine paste.
Heat oil. Fry the masala till it loses its raw smell.
Grind tomato and coriander leaves to a fine paste. Add this to the onion masala.
When oil begins to separate, add the potatoes. Add salt to taste.
Add water to adjust gravy to desired consistency. Add garam masala.
Cover and cook for about 15 minutes. Garnish with chopped coriander leaves.

Serve hot with Chappatis or pulav.