I bought a pack of coriander leaves from Mustafa last week as well as these small potatoes. Usually make small potato Biryani or schewan potatoes when I buy these. This time I wanted to try this hariyali aloo, as this was in my to try list for long time. I am not sure if this is also called chutney wale aloo. I adapted this gravy from Sanjeev kapoor’s recipe. Perfect for kulcha, roti and parathas too. This turns out tangy and spicy. Best when you have a bunch of coriander and want to use it up without wasting it.
Hariyali aloo recipe
Recipe Cuisine: Indian | Recipe Category: Side dish
Prep Time: 10 mins | Cook time: 20 mins | Serves: 3
Prep Time: 10 mins | Cook time: 20 mins | Serves: 3
Ingredients
Small potatoes – 20
Coriander leaves – 1 cup
Mint leaves – 1/4 cup, loosely packed
Green chilli – 3
Onion – 3
Garlic – 6
Ginger – 1 inch piece
Cinnamon – 1 inch piece
Cardamom – 1
Clove – 1
Garam masala powder – 1/2 tsp
Turmeric – 1/4 tsp
Lemon – 1
Butter – 1 tbsp
Cream (cooking cream) – 1 tbsp
Oil – 1 tbsp
Coriander leaves – 1 cup
Mint leaves – 1/4 cup, loosely packed
Green chilli – 3
Onion – 3
Garlic – 6
Ginger – 1 inch piece
Cinnamon – 1 inch piece
Cardamom – 1
Clove – 1
Garam masala powder – 1/2 tsp
Turmeric – 1/4 tsp
Lemon – 1
Butter – 1 tbsp
Cream (cooking cream) – 1 tbsp
Oil – 1 tbsp
To temper
Oil – 1 tbsp
Bay leaf – 1
Cumin seeds – 1 tsp
Bay leaf – 1
Cumin seeds – 1 tsp
Method
- Cook small potatoes until done (Pressure cook for 2 whistles). Peel the skin and prick each with a tooth pick.
- Heat a pan with 2 tsp oil, add cinnamon, clove and cardamom, followed by garlic and ginger. Give it a fry and add sliced onion and fry in medium flame until golden in colour.
- In a mixer, grind coriander leaves, mint leaves and green chilli first.
- Then add the sautéed onion with the spices. Grind smoothly with little water.
- Heat little oil in kadai and roast potatoes until golden, keep aside. Heat remaining oil and temper with bay leaf and cumin seeds.
- Add the ground paste and mix well. Add turmeric and butter to it. Fry for 3-4 minutes in medium flame.
- Add potatoes and salt to it. Add little water – 1/2 cup to 3/4 cup and mix well. Cook over medium flame.
- Lastly add garam masala and lemon juice and mix well.
Notes
- Do not add mint leaves more, otherwise it will over power the gravy. Add very less.
- Lemon juice is main ingredient and cannot be skipped as it balances the gravy. Do not reduce quantity too. You will get raw green smell if not added as needed.
- You can add curd (plain yogurt) too instead of lemon juice. You can add after step 6.
- If green chilli is less spicy, add 4.
- Pricking potato helps it absorbing the gravy better.
- You can make the same with regular potatoes too.
Top with cream and serve with any hot flatbread. I had with chapati.
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Drooling
If curd is added then 1tbsp curd is enough?:
3 tbsp atleast to add sourness to the gravy.
Tried this yesterday- came out very well. Thank you for adding another variation for my husbands favourite vegetable.
Tried this today and had with roti..yummy!! Instant hit ☺
Loved this recipe Raks! It came out so yummy. Am gonna try it with paneer next time 🙂
Can i add normal potato since i dont have baby potato
Sure you can
Hi, did you use 3 shallots?
No, red onions (large onion).
Any alternate for cream ?
Sour cream or just top with more butter. If you want to skip feel free to skip