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Coriander & Potato Baaji

Semi mashed potato curry with loads of coriander leaves makes for a perfect accompaniment to poori or chapathi. What's more, this is a quick dish to make in your pressure cooker!
Course Accompaniment
Cuisine Mangalorean
Keyword Coriander, Potato
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 37kcal


  • Pressure Cooker


  • 2 medium-big potatoes approx 1/2 kg, peeled and cubed
  • 2 medium onions approx 175-200gms finely chopped
  • 2 small green chillies minced (adjust to taste)
  • 1 inch ginger finely chopped
  • 1 fat clove garlic minced
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • 1/4 teaspoon turmeric powder
  • 3/4 teaspoon coriander powder
  • 1/2 cup coriander leaves finely chopped plus extra for garnishing
  • 2 sprigs about 18-20 leaves curry leaves
  • Salt to taste
  • oil for frying


  • Heat oil in a pressure cooker and add the mustard seeds. When they stop spluttering, reduce the heat and toss in the urad dal. Lightly fry for a few seconds until it turns golden.
  • Add the green chillies, ginger and garlic and fry for a few seconds. Add the curry leaves and chopped onions and fry till the onions turn pale (translucent). Toss in the turmeric powder, coriander powder and chopped coriander leaves.
  • Add the cubed potatoes,1-1/4 cups of water and salt to taste and close the lid. Cook the potatoes under pressure for about 4-5 whistles. Then turn off the heat and let the cooker cool down to room temperature and you are able to remove the whistle easily. Mix everything well.
  • Garnish with some more chopped coriander and serve hot with pooris or chapathis


Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 79mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 1mg