A dish Mum taught me to cook: Rani Jhala’s Aloo Dhania

Most mums have a special recipe, something that is a trademark of their talent. This Mother’s Day we share the secrets and stories behind some of these masterpieces. Here, a quickfix recipe from RANI JHALA

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Most mums have a special recipe, something that is a trademark of their talent. This Mother’s Day we share the secrets and stories behind some of these masterpieces. Here, a quickfix recipe from RANI JHALA

As a newly married woman when I realised that I needed to learn a few recipes urgently, I turned to Mum. I wanted easy dishes that would be quick, needing very little preparation time and which could be made quickly after returning from work or could be kept overnight. Maya’s aloo dhania was ideal, because the potatoes could be substituted with meat for non-vegetarians. It is always on my menu when we invite friends over for the first time for it never fails and gives the illusion that I am a great cook! This Mother’s Day, I would like to share my mum’s recipe called Maya’s Aloo Dhania

Aloo Dhania

23 chat potatoes

1 carton sour cream

1-2 bunches fresh coriander

10 pods garlic

1-inch piece fresh ginger

1½ tsp turmeric powder

3 fresh chillies (or to taste)

6 tsp cumin powder

16 tsp yogurt

1 tsp salt

2 tbsp oil

Peel the potatoes and prick a couple of times with a fork. Keep aside. Next, puree all the ingredients in a blender. Put the oil in a large pan and pour in the pureed mixture. Add potatoes and place on heat. Let them cook on medium heat with the lid on the vessel. When the oil separates and the potatoes are soft, add salt. Garnish with a few leaves of fresh coriander

Serve hot. If left overnight the paste thickens, and can be used as a sandwich spread.

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