A fun and spicy twist on the traditional Dum Aloo recipe we all know and love!
Hariyali is a beautiful green, spicy, jam packed flavor that satisfies all the taste buds! It’s usually a mix of coriander, mint, and green chili but I also added spinach in mine to help add some more depth to the grave but wow was it delicious and spicy! It’s a twist on the traditional Dum Aloo recipe that usually has a rich creamy sauce, and while, this Hariyali gravy has the same texture, the flavors are so fresh thanks to all the greens that are blended up to create this beautiful gravy. These mini potatoes are so cute to eat and quick relatively quick due to their small size. The fresh green chilies blended up in the sauce gives it the true kick that most Hariyali sauces have. And of course, we can’t forget about the lovely taste of the mint and the cilantro, which is what differentiates this sauce from your typical palak gravy.
You can relish this delicious dish with some hot buttery garlic naans, or soft phulka/roti, or some nice jeera rice. However you choose to enjoy it, I promise you will absolutely love it! It is a little bit of a labor of love, but I can assure you the end result is well worth it! You can drizzle a bit of fresh cream on top just for the effect and to add a hint of creaminess, although the cashew milk should be enough to get that same texture! You can also make the gravy and freeze it to use with any other proteins of your choice, whether it be paneer, chicken, etc. It’s a very versatile gravy that can be used in a variety of ways, but regardless of how you use it, you’ll love it! I hope you guys give this delicious, flavorful recipe a try and enjoy it as much as my family and I did! Happy eating, folks! 🙂
Hariyali Dum Aloo
Ingredients
- 12 oz dum aloo (small potatoes) par boiled and peeled
- 8-10 cups water
- 10-12 cashews soaked in 1/4 cup milk
- 1/2 cup mint tightly packed
- 1 cup cilantro tightly packed
- 5 oz spinach
- 2 cloves garlic
- 1 small onion chopped
- 2 green chilies
- 1 tbsp ghee
- 2 tbsp oil
- 1 tsp ginger garlic paste
- 1 tsp cumin seeds
- salt to taste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 lemon juiced
Instructions
- Boil 8 cups of water and add spinach and green chili
- Boil for 2 minutes and then strain and wash with cold water immediately to stop the cooking process
- In a pan on medium heat, add ghee, cumin seeds, and onions and cook until soft and let cool
- Add spinach, green chili, onion mixture, mint, coriander, and cashew with milk along with 1/4 cup water to a blender and blend until it's a smooth paste
- In the same pan, heat 2 tbsp oil and then add red chili powder and haldi and pan fry the potatoes for 4-5 minutes until slightly fried and remove from pan
- Then in the same oil, heat 1 cinnamon stick and add ginger garlic paste and cook until raw smell goes away
- Add in the hariyali paste and 1/2-1 cups of water and salt to taste and cook on medium heat for 6-7 minutes
- Add in the fried potatoes and let the gravy and potatoes simmer until potatoes are soft and fully cooked
- Add juice of one lemon and garam masala
- Serve hot with roti, naan or rice!
Notes
- Remember to par boil and peel your potatoes ahead of time
- 2 green chilies will make this dish pretty spicy but you can adjust as per your taste
