To make coriander potatoes or sour potatoes, take 250 grams of potatoes.
Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
Put the pressure cooker on the gas.
Allow 2 to 3 whistles in the cooker. After 3 whistles, turn off the cooker.
When the pressure in the cooker comes out, then peel the potato.
Cut the potatoes into round slices.
Take 3 spoons tamarind, 1/2 tsp roasted cumin seed, 10 teaspoons chopped coriander, 2 green chilies and take a little salt.
Add tamarind, green coriander, roasted cumin seed, green chili, salt, and grind them in the mixer grinder.
Take out this chutney in a bowl.
Put the gas on the kadhai/ fry pan.
Keep the gas on medium heat.
Add 3 tablespoons of desi ghee in the kadhai/ fry pan.
You can also add oil or butter if you want, but add desi ghee, this will make the test good.
When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
Fry the potatoes for 2 to 3 minutes.
When the potatoes are fried, add some water to the tamarind chutney and make the chutney slightly thin.
Add the tamarind chutney to the potato.
Mix tamarind chutney to the fried potatoes.
Fry the potatoes for 2 to 3 minutes.
When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
Sprinkle chopped coriander and a pinch of black salt coriander or sour potato.
Serve hot coriander potatoes or sour potatoes.