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