Hariyali Dum Aloo Recipe: Potatoes in Spinach Mint Curry
If youโre craving a flavorful and comforting vegetarian dish, Hariyali Dum Aloo is the perfect choice. This North Indian recipe features tender boiled potatoes simmered in a luscious spinach and mint curry, spiced to perfection with turmeric, red chili, and garam masala. The creamy texture of the curry complements the crispy golden potatoes, creating an irresistibly delicious meal. Whether youโre preparing it for a family lunch or a special occasion, Hariyali Dum Aloo is a treat for the taste buds and a visual delight with its vibrant green color.
Ingredients for Hariyali Dum Aloo
| Ingredient | Quantity |
|---|---|
| Baby Potatoes (boiled & cubed) | 200 grams |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Green Chilies | 2 |
| Garlic (cloves) | 4 |
| Ginger (1 inch piece) | 1 |
| Fresh Spinach | 500 grams |
| Mint Leaves (Pudina) | 1/2 cup |
| Ghee | 1 tablespoon |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Garlic (finely chopped) | 2 cloves |
| Onion (finely chopped) | 1 clove |
| Garam Masala Powder | 1/8 teaspoon |
| Fresh Cream | 1 tablespoon |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 3
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Instructions for Preparing Hariyali Dum Aloo
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Boil the Potatoes: Start by boiling the baby potatoes in a saucepan with some salt. Once they are cooked, peel the skin off and cut them into small 2-inch cubes. If you’re using regular potatoes, cut them into smaller pieces that are about the same size as the baby potatoes.
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Prepare the Spinach and Mint Puree: In a pressure cooker, add the fresh spinach, mint leaves, green chilies, garlic, ginger, salt, and about 3 tablespoons of water. Pressure cook for about 2 whistles and then turn off the heat. Once the pressure has released, run the cooker under cold water to cool the spinach and mint mixture quickly, preventing discoloration. Once cooled, transfer the mixture to a blender and blend into a smooth puree. Set the puree aside.
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Fry the Potatoes: Heat a bit of oil in a heavy-bottomed pan. Once the oil is hot, add the turmeric powder, red chili powder, and a pinch of salt. Add the boiled potatoes and fry them until a golden crust forms on the surface. Once they are perfectly crispy, remove them from the pan and set them aside.
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Prepare the Curry Base: In the same pan, heat ghee. Add the cinnamon stick, chopped garlic, and onions. Sautรฉ until the onions turn soft and translucent, releasing a wonderful aroma.
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Cook the Curry: To the softened onions, add the garam masala powder. Then, add the freshly ground spinach and mint puree to the pan, followed by the roasted potatoes. Stir everything together to ensure the potatoes are coated with the flavorful curry base.
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Add Cream and Simmer: Stir in a tablespoon of fresh cream to make the curry rich and creamy. Let the curry simmer for 3-4 minutes, allowing all the flavors to blend together beautifully.
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Serve: Once done, turn off the heat and transfer the Hariyali Dum Aloo to a serving bowl. Serve it hot with Jeera Rice, Peshawari Naan, and Boondi Raita spiced with black salt for a complete and hearty meal.
Tips for Perfect Hariyali Dum Aloo
- Potato Choice: Baby potatoes work best for this recipe as they retain their shape and texture well. However, regular potatoes can be used too, and they can be cut into cubes.
- Green Chili: Adjust the quantity of green chilies based on your spice preference.
- Ghee: Using ghee gives the dish an authentic flavor and richness. If you prefer, you can use oil instead.
- Garam Masala: The garam masala powder adds depth to the curry. Make sure to use freshly ground garam masala for the best flavor.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 kcal |
| Protein | 4 grams |
| Carbohydrates | 35 grams |
| Fat | 9 grams |
| Fiber | 5 grams |
| Sodium | 500 mg |
| Sugars | 3 grams |
Serving Suggestions:
- Jeera Rice: The earthy flavor of cumin rice perfectly complements the richness of Hariyali Dum Aloo.
- Peshawari Naan: Soft and fluffy naan bread, ideal for scooping up the creamy curry.
- Boondi Raita: A cool yogurt-based dip with crispy boondi, flavored with a hint of black salt and cumin. It balances the spiciness of the curry and adds a refreshing touch.
With its fragrant and flavorful combination of potatoes, spinach, and mint, Hariyali Dum Aloo is a delightful addition to your North Indian recipe collection. This vegetarian dish is a must-try for anyone seeking a meal that’s both delicious and nutritious. The balance of spices and the creamy consistency make it a standout dish that will surely impress your guests or make for a cozy family meal.
