Hariyali Dum Aloo Recipe – Potatoes in Spinach Mint Curry
Hariyali Dum Aloo is a delectable North Indian dish that blends the goodness of baby potatoes with a rich spinach and mint-based curry. This Punjabi delicacy is popular not only in India but around the globe, thanks to its creamy texture and tantalizing flavors. The beauty of this recipe lies in its simplicity and the way the fresh greens infuse the curry with their vibrant aroma, making it an irresistible treat for lunch or dinner. Whether you are new to Indian cuisine or a seasoned cook, this Hariyali Dum Aloo recipe is a must-try.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| For Roasting Potatoes | |
| Baby Potatoes (boiled and cubed) | 200 grams (regular potatoes can also be used) |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| For Hariyali Gravy | |
| Green Chillies | 2 |
| Garlic | 4 cloves |
| Ginger | 1-inch piece |
| Spinach | 500 grams |
| Mint Leaves (Pudina) | ½ cup |
| Salt | To taste |
| For Main Masala | |
| Ghee | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Garlic (finely chopped) | 2 cloves |
| Onion (finely chopped) | 1 small |
| Garam Masala Powder | 1/8 teaspoon |
| Fresh Cream | 1 tablespoon |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Instructions
-
Prepare the Potatoes:
Begin by boiling the baby potatoes in a saucepan with a pinch of salt. Once cooked, peel off the skin and cut them into small 2-inch cubes. If using regular potatoes, simply peel and chop them into cubes as well. Set aside after boiling. -
Make the Hariyali Gravy:
- In a pressure cooker, add the spinach, mint leaves, green chilies, garlic, ginger, and salt. Add 3 tablespoons of water and pressure cook for 2 whistles.
- After cooking, allow the pressure to release naturally, and once it’s safe, run the cooker under cold water to stop the cooking process. This will help preserve the vibrant green color of the spinach and mint.
- Transfer the cooked spinach and mint mixture into a blender and grind it into a smooth puree. Set this hariyali base aside.
-
Roast the Potatoes:
- Heat a little oil in a heavy-bottomed pan, and add the turmeric powder, red chili powder, and salt. Toss in the boiled potatoes and fry them until they form a golden crust on the surface. Remove them from the pan and set them aside.
-
Prepare the Main Masala:
- In the same pan, heat ghee. Add the cinnamon stick, garlic, and onions, and sauté until the onions soften and become translucent.
- Once the onions are soft, add the garam masala powder, followed by the ground spinach and mint gravy (hariyali base). Mix everything together well.
- Add the roasted potatoes to this mixture and stir to combine, ensuring the potatoes are coated with the flavorful gravy.
- Finally, add a tablespoon of fresh cream to enhance the creaminess and richness of the curry. Let the dish simmer for 3 to 4 minutes on low heat to allow the flavors to meld together.
-
Serving:
- Once done, turn off the heat and transfer the Hariyali Dum Aloo to a serving bowl. Serve hot with Jeera Rice, Peshawari Naan, and Boondi Raita for a complete meal that is both comforting and flavorful.
This Hariyali Dum Aloo recipe is a delightful vegetarian dish that brings together the goodness of fresh greens and perfectly roasted potatoes, making it an ideal choice for lunch or dinner. Its creamy texture and aromatic flavors make it a hit at any meal, whether you are enjoying it with family or hosting guests. Give this recipe a try and indulge in the authentic taste of North India!
