About:

This mildy spicy cilantro sauce is an excellent match for potatoes, and particularly suited to new potatoes. Our ground simple sauce version is delightful, warmly spicy and satisfying.

This curry is a comfort food that’s perfect on a chilly night, along with a side of warm flat breads OR with a bowl of rice.

Health benefits:

Cilantro is also known as Coriander or Chinese parsley. Its seeds and leaves are used as a seasoning condiment hence it is considered both as spice and herb.

Cilantro is full of an unusual array of healing phyto-nutrients and anti-oxidants. Its leaves and seeds contain some amount of various essential oils that makes this herb useful for use in traditional medicines. It is anti-septic, analgesic, aphrodisiac, helps with digestion, fungicidal and a natural stimulant.

Yields-3-4 servings
Preparation time-20 minutes
Cooking time-15 minutes

 Ingredients:

• Poatatoes- 500gms (wash and cut them to 3 cm chunks)
• Oil-2tsp
• Salt- to taste
• Turmeric-1/2tsp
• Lemon/lime juice-to taste

For the coriander sauce:

• Roughly chopped onion-2 medium
• Green chillies-2-3
• Roughly chopped fresh coriander-1 cup (stems included)
• Cumin seeds-1 tsp
• Sesame seeds-2 tbsp
• Poppy seeds-1 tbsp
• Oil-1 tsp

Procedure:

Preparation step:

• Boil the potatoes in a pan of salted water for 8-10 minutes/until just tender. Then drain well and set aside.
• While potatoes are boiling- heat 1 tsp oil in a pan and saute onion, green chilies, cumin seeds, poppy seeds, sesame seeds for couple of minutes. Let it cool a bit.
• Then place the sauted mixture, chopped fresh coriander in a food processor/blender and blend to a smooth paste.

For the gravy:

• Heat oil in a saucepan-add boiled potatoes, turmeric and saute for few seconds.
• Now add ground coriander paste, 100 ml water, salt and mix together, reduce the heat to medium, cover the pan and simmer for 10 minutes stirring in between. (add additional water if the gravy turns too thick)
• Once the gravy reaches the desired consistency and coats the potatoes well.
• Turn off the flame -stir in some lemon/lime juice

Serve with choice of below Roti or Rice dishes:

Tindora Methi Rice:

Curry leaves Pumpkin rice:

Methi Multigrain Roti:

Dill Chapathi/Roti:

Note:

• I used potatoes with peel on- feel free to peel if desired.
• Baby potatoes can also be used.
• Peas/bell peppers can be included if desired