Dhania ke Aloo

Fresh coriander flavoured Aloo

Recipe by Harsh Tripathi of Kanpur, IN

At best it should be served as a Chaat or appetizer

Ingredients vegetarian 4 servings

    • 10 large potatoes (boiled and peeled)
    • a bunch of fresh coriender leaves
    • a bunch of sour spinach (Khatti Palak)
    • 5 green chilly
    • 1 tsp chaat masala
    • 1/2 tsp garam masala
    • 1 tbsp lemon juice
    • 1 cup of thick yoghurt/curd
    • 1 tsp ginger juliennes to garnish
    • Salt to taste


    1. Boil and peel potatos. Cut into 1 inch cubes.
    2. Blend coriander, spinach and green chilly in a mixer to make a fine paste.
    3. Put this paste in a bowl and add curd, salt, chaat masala, garam masala and lemon juice. Whisk it well to make a fine paste.
    4. Add aloo in the paste and mix well gently.
    5. Decorate with ginger juliens.
    6. Now it is ready to eat. It is best eaten with a tooth pick.


    Harsh Tripathi

    Harsh Tripathi

    Khatti Palak or Sour Spinach can be used without cooking. It is not the regular variety of spinach, however if you still feel it should not be used raw. Then I suggest you to blanch it. There is no harm in it. Just dont over do it so that spinach does not loose its colour. I will also try it.


    the spinach isnt cooked. wont it smell??