Recipes from Bengal, India: Dhania Aloo (potatoes and onions)

Recipes from Bengal, India

Dhania Aloo

Country: Bengal India
Course: Side
Makes: 4-6 servings


  • 10 small potatoes, peeled and parboiled for five minutes
  • Oil for frying
  • 3 1/2 oz cilantro leaves, made into a paste
  • 1 Indian bay leaf
  • 2 red chillies
  • 3 onions, sliced
  • 4 garlic cloves, crushed
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • Salt to taste


  1. While the potatoes are boiling, make a paste out of the cilantro, either by crushing in a mortar and pestle or combining in a small food processor with a little water.
  2. Add a little more oil to the pan, and put in the red chilies and the bay leaf.
  3. Saute the chilies and bay leaf in the oil for a few minutes, then add the sliced onions and crushed garlic.
  4. Top that off with the spices and saute for one or two minutes more.
  5. Finally, add the potatoes and cilantro paste and stir. Cover the pan and cook on low heat, stirring occasionally, until the potatoes are cooked through.