Crisp at the edges and tender through the middle, Dhania Waale Aloo Matar - Potatoes and Peas stir fry with crisp Cilantro. Vegan Glutenfree Recipe is a vegan, vegetarian Indian side made with oil, chopped cilantro, and potatoes in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Yield: 4
- Category: Side
- Cuisine: Indian
Ingredients
- 2 teaspoons oil
- 1/2 cup chopped cilantro (packed)
- 3 potatoes (cubed)
- 1 teaspoon coriander powder (sukha dhania powder)
- 1/4 teaspoon turmeric powder (haldi)
- 1/2 teaspoon chili powder or to taste
- 1/2 teaspoon garlic powder
- 1/2 tsp garam masala
- 3/4 cup peas
- 3/4 teaspoon salt or to taste
- more cilantro for garnish
Method
- In a large pan, add oil and heat on medium heat.
- Add cilantro and mix and cook for 2 minutes until lightly crisp on the edges.
- Add potatoes and cook for 6-7 minutes, uncovered. Stir once in between.
- Add coriander powder, turmeric, chili powder, garlic and 1/2 tsp garam masala if using, and mix well. Cook for a minute.
- Add peas and salt, mix cover and cook on low-medium heat, until potatoes are done. 8-10 minutes. Stir once in between. Add a splash of water if the potatoes stick too much and mix in.
- Taste and adjust salt and spice. Mix well. Serve hot garnished with cilantro.
- Serve as a side with Dal, top a bowl of quinoa (add Mint chutney), or use as stuffing for sandwiches, wraps or samosas.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
