Dhonepata Bata | Coriander Paste | Bengali Style Coriander Chutney

Dhonepata Bata | Coriander Paste | Bengali Style Coriander Chutney

Author: Rumki Paul
Course: Side Dish
Cuisine: Bengali
Preparation Time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 3-4 Persons

Dhonepata Bata is a traditional Bengali recipe which is prepared in every Bong house during winters when Coriander leaves are easily available. It is a super palatable dish with extraordinary flavour. In this preparation, the paste of Coriander leaves, green Chillies and Garlic are cooked with Onions and Tomato. It is mostly served with Steamed Rice.

Dhonepata Bata is a very simple and easy recipe which requires minimal ingredients to get prepared. The best part of the recipe is that it gets prepared within half an hour without any hassle. As I belong to a Bong family, so I have connection with this flavoured dish since childhood.

In traditional Bengali recipe, Bengali bata recipe plays a major role. There are many popular recipes like Posto bata, Kochu Bata etc. Dhonepata bata is one of them. It’s hard to believe but a small portion of the bata dish is enough to fulfil a Bong’s meal.

Coriander Paste is mostly known as a desired winter recipe. Till now, in many parts of India, Coriander leaves are available only during winter season and West Bengal is one of them. I still remember how my father used to bring bunches of Coriander leaves from the market during winters and my Mom used to prepare this delectable dish.

The main hero of the recipe is this green herb. In the USA, it mostly known as Cilantro and in the UK, it is popular as Coriander leaves. In India, in most of the places, it is known as Dhaniya patta. But for Bongs, its Dhonepata.

Dhonepata Bata with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. But before that, let me share few interesting facts about the recipe and the ingredient.

Difference between Dhonepata Bata and Chutney?

Many people get confused between these two ground coriander leaves recipe. Though both the recipes sound similar and also looks alike but they taste different from each other.

Coriander Chutney is prepared by blending all the necessary ingredients with it. It is an uncooked recipe. It is mostly served as a dip with savoury.

Dhonepata Bata is prepared by cooking the blended Coriander leaves and the excess moisture of it is evaporated. It is cooked with few other elements like Onion, Tomatoes etc. It is mostly served as dry Saag recipe with plain rice or sometimes with Rotis too.

Benefits of Coriander leaves

How to make Dhonepata Bata?

To prepare this Bengali recipe, first, I have cleaned the Coriander leaves and then made a smooth paste of it with green Chillies and Garlic.

Then I have fried the paste with Onions and Tomatoes. Onions give a nice texture and flavour to the dish. On the other hand, tomatoes give a tangy touch to the dish which complements its taste.

I have neither used any whole spice nor any ground spice in this recipe. Cilantros, themselves have a strong pungent flavour and when it gets merged with Garlic and Onions, it absolutely smells stunning.

Ingredients:

• Coriander leaves, 150 grams
• 3 large cloves of Garlic
• 2 green Chillies
• 2 tablespoons Water

• 1 large Onion, thin sliced
• 1 large Tomato, deseeded and diced
• Salt to taste
• 2 tablespoons Oil

1. Clean the Coriander leaves nicely by discarding any yellow leaves and the edges of the stems. Then place it in a colander.
   

2. Wash it thoroughly in running water.
3. Transfer the Coriander leaves in the jar of a blender or a grinder.
   

4. Add the cloves of Garlic into the jar.
   

5. Add green Chillies into it.
   

6. Blend it or grind it till smooth paste. Add 2 tablespoons of water if required.
   
   

7. Add oil into a pan and let the oil become hot.
   

8. Add Onions and sauté them in high flame for couple of minutes. Stir frequently.
   

9. Cover the pan and cook them for another 2 minutes in low flame.
10. Add Tomatoes and give a nice mix.
    

11. Cover the pan and cook them for 1-2 minutes in low flame.
12. Add the Coriander paste and mix it well.
    
    

13. Cover the pan and cook it in medium flame for 3-4 minutes. Stir in between.
14. Add Salt and mix it nicely.
    

15. Now cook it without cover in medium high flame to evaporate the excess moisture. Stir frequently.
16. Switch off the flame and put the pan down.