Hariyali Dum Aloo
A fun and spicy twist on the traditional Dum Aloo recipe we all know and love!
Servings: 4 people
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