Hariyali Dum Aloo Recipe - Potatoes In Spinach Mint Curry
Hariyali Dum Aloo Recipe is a creamy and delicious recipe that is cooked in a spinach and mint gravy that you can serve along with Peshawani Naan and Boondi Raita for lunch or dinner or even for your parties.
Hariyali Dum Aloo Recipe is a creamy and delicious recipe that is cooked in a spinach and mint gravy. It is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making.
This recipe is not oily and spicy but rich in taste and aroma. A classic dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal.
If you like this recipe, you can also try other Aloo/ Potato recipes which you can serve for Indian Parties.
For Roasting Potatoes
- 200 grams Baby Potatoes , boiled and cubed (regular potatoes also work)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- Salt , to taste For Hariyali Gravy
- 2 Green Chillies
- 4 cloves Garlic
- 1 inch Ginger
- 500 grams Spinach
- 1/2 cup Mint Leaves (Pudina)
- Salt , to taste For Main Masala
- 1 tablespoon Ghee
- 1 inch Cinnamon Stick (Dalchini)
- 2 cloves Garlic , finely chopped
- 1 clove Onion , finely chopped
- 1/8 teaspoon Garam masala powder
- 1 tablespoon Fresh cream
How to make Hariyali Dum Aloo Recipe - Potatoes In Spinach Mint Curry
To begin making the Hariyali Dum Aloo Recipe, first boil potatoes with required salt in a sauce pan with a lid.
Once cooked, peel the skin and cut into small 2 inch cubes if you are using regular potatoes. If you are using baby potatoes, you can only cut the very large ones.
The next step for the Hariyali dum aloo is to cook the spinach and mint.
Into the pressure cooker, add the spinach, mint leaves, green chilli, garlic, ginger, salt and 3 tablespoons of water. Pressure cook for 2 whistles and turn off the heat.
Release the pressure immediately, by running it under cold water to prevent the spinach leaves from discoloring.
Once cooled, add the hariyali base made from spinach and mint into a mixer grinder. Blend to make a smooth puree and keep aside.
Heat oil in a heavy bottomed pan and add turmeric powder, red chilli powder and salt. Add the boiled potatoes and fry them till golden crust forms on surface. Keep it aside.
Heat ghee in a heavy bottomed pan. Add cinnamon stick, garlic, onions and saute until the onions soften.
Once the onions soften, add the garam masala powder, the ground hariyali spinach and mint base and the roasted potatoes. Add a tablespoon of cream.
Simmer the Hariyali Dum Aloo Recipe for 3 to 4 minutes and turn off the heat. Transfer the dum aloo to a serving bowl and serve hot.