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    Home » Recipes » Accompaniments

    Hariyali aloo recipe

    March 1, 2016 by Raks Anand 13 Comments / Jump to Recipe

    Hariyali aloo gravy is coriander based green color side dish for Indian flat breads. I prepared this with baby potatoes, but you can use regular ones, cubed.

    hariyali aloo recipe
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    • Instructions
    • Recipe card

    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.

    Instructions

    1. Cook small potatoes until done (Pressure cook for 2 whistles). Peel the skin and prick each with a tooth pick.
    1-cook

    2. Heat a pan with 2 teaspoon 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.

    2-fry

    3. In a mixer, grind coriander leaves, mint leaves and green chilli first.

    3-grind

    4. Then add the sautéed onion with the spices. Grind smoothly with little water.

    4-grind

    5. Heat little oil in kadai and roast potatoes until golden, keep aside. Then, heat remaining oil and temper with bay leaf and cumin seeds.

    hariyali aloo

    6. Add the ground paste and mix well. After that, add turmeric and butter to it. Fry for 3-4 minutes in medium flame.

    6-add

    7. Add potatoes and salt to it. After that, add little water – ½ cup to ¾ cup and mix well. Cook over medium flame.

    7-add

    8. Lastly add garam masala and lemon juice and mix well.

    8-ready

    Top with cream and serve with any hot flatbread. I had with chapati.

    hariyali aloo recipe

    Recipe card

    hariyali aloo recipe
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    Hariyali aloo recipe

    Hariyali aloo gravy is coriander based green color side dish for Indian flat breads. I prepared this with baby potatoes, but you can use regular ones, cubed.
    Course Side Dish
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 3 people
    Cup measurements

    Ingredients

    • 20 Small potatoes baby potatoes
    • 1 cup Coriander leaves
    • ¼ cup Mint leaves loosely packed
    • 3 Green chilli
    • 3 Onion
    • 6 Garlic
    • 1 inch Ginger
    • 1 inch Cinnamon
    • 1 Cardamom
    • 1 Clove
    • ½ teaspoon Garam masala powder
    • ¼ teaspoon Turmeric
    • 1 Lemon
    • 1 tablespoon Butter
    • 1 tablespoon Cream cooking cream
    • 1 tablespoon Oil

    To temper

    • 1 tablespoon Oil
    • 1 Bay leaf
    • 1 Cumin seeds
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    Instructions

    • 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 teaspoon 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.
    • After that, heat remaining oil and temper with bay leaf and cumin seeds.
    • Add the ground paste and mix well.
    • Then add turmeric and butter to it. Fry for 3-4 minutes in medium flame.
    • Add potatoes and salt to it.
    • After that, add little water – ½ cup to ¾ cup and mix well. Cook over medium flame.
    • Lastly add garam masala and lemon juice and mix well.

    Video

    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.
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    Reader Interactions

    Comments

    1. Priya Rajendran

      March 01, 2016 at 12:42 pm

      This comment has been removed by the author.

      Reply
    2. vegvin

      March 07, 2016 at 11:45 am

      Drooling

      Reply
    3. Archana Amudhan

      March 07, 2016 at 11:45 am

      If curd is added then 1tbsp curd is enough?:

      Reply
    4. Raks anand

      March 07, 2016 at 11:49 am

      3 tbsp atleast to add sourness to the gravy.

      Reply
    5. Geetha Ballal

      March 10, 2016 at 1:33 am

      Tried this yesterday- came out very well. Thank you for adding another variation for my husbands favourite vegetable.

      Reply
    6. bhuvhi

      March 14, 2016 at 4:16 am

      Tried this today and had with roti..yummy!! Instant hit ☺

      Reply
    7. Gayathri Ganesh

      April 01, 2016 at 12:37 pm

      Loved this recipe Raks! It came out so yummy. Am gonna try it with paneer next time 🙂

      Reply
    8. Unknown

      April 26, 2016 at 12:23 pm

      Can i add normal potato since i dont have baby potato

      Reply
    9. Raks anand

      April 26, 2016 at 12:37 pm

      Sure you can

      Reply
    10. pisces

      May 23, 2016 at 8:44 am

      Hi, did you use 3 shallots?

      Reply
    11. Raks anand

      May 23, 2016 at 8:53 am

      No, red onions (large onion).

      Reply
    12. Move on !

      March 17, 2017 at 7:45 pm

      Any alternate for cream ?

      Reply
    13. Raks anand

      March 17, 2017 at 7:52 pm

      Sour cream or just top with more butter. If you want to skip feel free to skip

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
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    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
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