Dhaniya Wale Aloo Basar is what you get when you randomly pick ideas off two classic recipes, dhaniya wale aloo and bhindi basar. Before all the words get intimidating for my non-Indian readers, let me just clarify that Dhaniya Wale Aloo is a simple recipe made using ingredients mostly available in your pantry. It translates into Potato Wedges stir-fried in a cilantro sauce. Interesting eh? Read on.

Dhaniya Wale Aloo Basar

I was reading (may be re-reading would be the right word? For the nth time!) one of my favorite books the other day (Note: I am notmentioning names to leave it to your imagination with your favorite book). Halfway through, I had a few important tasks to take care of making it impossible for me to get back to it for a couple of days. When I did get back, for a fleeting moment, I forgot which of my favorite books I was reading. I mistook the protagonist to be the one from another series altogether. But of course, the fleeting moment, well… fleeted! 😛

However, it got me thinking and I came up with a brilliant merger between the two! Crazy?!! Yes. Interesting nevertheless! I am sure it would be a best seller and you would read on the cover pages how the New York times or the Tribune appreciated it 😛 I mean if half vampire-half were wolf stories can sell, why not half & half of my two favorite books? After-all, they are best-sellers by themselves right?

Aloo Subzi in the oven

What I have come to realize is that, I probably have a genetic condition which has given way to a streak of madness in me, mixing up things all the time! I was browsing through recipes from a magazine and it struck again! The need to mix two things up! I must tell you. I have never had this so called Dhaniya Wale Aloo Basar ever before. I have never had either of the two dishes that make it up either. This was born just out of that madness to mix things up!

Oh well! Madness it may be. But Aristotle said “There is no great genius without a mixture of madness”! Am I humble or what! 😛 LOL. You promise not to judge me as long as I give you some innovative recipes. Right? 🙂

Dhaniya Wale Aloo Basar

If I haven’t already said it, this one tastes absolutely brilliant! I am going to make it over and again! Here is the recipe for:

Dhaniya Wale Aloo Basar


Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Serves: 2-3



  • 2 cups cubed potatoes (par-boiled to cut cooking time)
  • 1/2 cup cubed bell peppers
  • 1/2 cup cubes red onions
  • 1/2 cup cubed tomatoes
  • 1/2 cup chopped cilantro
  • 1/8 cup chopped onion
  • 1 tbsp chopped garlic
  • 2 tbsp chopped green chilies
  • 1 tbsp chopped ginger
  • 1 tbsp + 1 tsp oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp ajwain (celery seeds)
  • Salt to season


  1. Toss the parboiled potatoes in a tsp of oil and a pinch of salt. Line them on a baking tray and bake them in a pre-heated oven at 420°F for about 25 minutes or until the outer layer of the potatoes turn golden and crisp.
  2. You might have to toss them around mid-way through the 25 min to ensure even baking. You can also use uncooked potatoes for the same but the baking time might increase to an hour or more to obtain the same texture of potatoes.
  3. While the potatoes are getting baked, time to prep the rest of the ingredients.
  4. Blend together the cilantro, green chilies, garlic, ginger, 1/8 cup onion and salt to a coarse paste.
  5. Heat a tbsp of oil in a wide bottom pan. Add the cumin seeds and celery seeds (ajwain) and allow them to crackle.
  6. Then, add the onions and saute for about a minute. Add the cubed bell peppers and saute till the onions turn translucent and the bell peppers are halfway cooked.
  7. Add the prepared cilantro paste. Stir well and let cook till the oil separates out.
  8. Add the cubed tomatoes and mix well.
  9. Add the baked potatoes. Stir and saute for a min. Serve hot.

My Take:

This dish is meant to be served immediately; else the bakes potatoes will lose their crispy texture. If you intend to serve later, stop at step 8. Finish off with step 9 and 10 just before serving.

You can also deep fry the potato cubes which is the way they are made traditionally.

Yummily Yours’



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  1. This looks like one yummy mix up! I bet that sauce is brilliant. I love love love cilantro. Probably a little more than the average person, but i swear it can take a ho-hum dish to ahmazing. Pinning this for later Prash!

  2. Just made this for lunch today!! Love your recipe. Bell pepper is a great addition to the traditional recipe

  3. How wonderful!!! Loved the innovation with simplicity… And beautiful clicks, Prash <3

  4. How many people does this serve?

  5. Hello! We just made this recipe for dinner and we want to thank you for the great combination. It tasted delicious.

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