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Tuesday, March 1, 2016

Hariyali-aloo-recipe
I bought a pack of coriander leaves from Mustafa last week as well as these small potatoes. Usually make small potato Biryani or schewan potatoes when I buy these. This time I wanted to try this hariyali aloo, as this was in my to try list for long time. I am not sure if this is also called chutney wale aloo. I adapted this gravy from Sanjeev kapoor’s recipe. Perfect for kulcha, roti and parathas too. This turns out tangy and spicy. Best when you have a bunch of coriander and want to use it up without wasting it.



Hariyali aloo recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time 10 mins    |  Cook time: 20 mins     Serves: 3

Ingredients

Small potatoes – 20

Coriander leaves – 1 cup

Mint leaves – 1/4 cup, loosely packed

Green chilli – 3

Onion – 3

Garlic – 6

Ginger – 1 inch piece

Cinnamon – 1 inch piece

Cardamom – 1

Clove – 1

Garam masala powder – 1/2 tsp

Turmeric – 1/4 tsp

Lemon – 1

Butter – 1 tbsp

Cream (cooking cream) – 1 tbsp

Oil – 1 tbsp


To temper

Oil – 1 tbsp

Bay leaf – 1

Cumin seeds – 1 tsp



Method

  1. Cook small potatoes until done (Pressure cook for 2 whistles). Peel the skin and prick each with a tooth pick.
  2. 1-cook
  3. Heat a pan with 2 tsp oil, add cinnamon, clove and cardamom, followed by garlic and ginger. Give it a fry and add sliced onion and fry in medium flame until golden in colour.
  4. 2-fry
  5. In a mixer, grind coriander leaves, mint leaves and green chilli first.
  6. 3-grind
  7. Then add the sautéed onion with the spices. Grind smoothly with little water.
  8. 4-grind
  9. Heat little oil in kadai and roast potatoes until golden, keep aside. Heat remaining oil and temper with bay leaf and cumin seeds.
  10. 5-fry
  11. Add the ground paste and mix well. Add turmeric and butter to it. Fry for 3-4 minutes in medium flame.
  12. 6-add
  13. Add potatoes and salt to it. Add little water – 1/2 cup to 3/4 cup and mix well. Cook over medium flame.
  14. 7-add
  15. Lastly add garam masala and lemon juice and mix well.
  16. 8-ready

Notes

    • Do not add mint leaves more, otherwise it will over power the gravy. Add very less.
    • Lemon juice is main ingredient and cannot be skipped as it balances the gravy. Do not reduce quantity too. You will get raw green smell if not added as needed.
    • You can add curd (plain yogurt) too instead of lemon juice. You can add after step 6.
    • If green chilli is less spicy, add 4.
    • Pricking potato helps it absorbing the gravy better.
    • You can make the same with regular potatoes too.

Top with cream and serve with any hot flatbread. I had with chapati.
Hariyali-aloo-recipe

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11 comments:

  1. This comment has been removed by the author.

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  2. If curd is added then 1tbsp curd is enough?:

    ReplyDelete
    Replies
    1. 3 tbsp atleast to add sourness to the gravy.

      Delete
  3. Tried this yesterday- came out very well. Thank you for adding another variation for my husbands favourite vegetable.

    ReplyDelete
  4. Tried this today and had with roti..yummy!! Instant hit ☺

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  5. Loved this recipe Raks! It came out so yummy. Am gonna try it with paneer next time :)

    ReplyDelete
  6. Can i add normal potato since i dont have baby potato

    ReplyDelete
  7. Hi, did you use 3 shallots?

    ReplyDelete
    Replies
    1. No, red onions (large onion).

      Delete

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