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.

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.

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.

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

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

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.

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

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

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

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

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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

1x2x3x

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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