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

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Coriander leaves – 1 cup

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Mint leaves – 1/4 cup, loosely packed

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Green chilli – 3

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Onion – 3

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Garlic – 6

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Ginger – 1 inch piece

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Cinnamon – 1 inch piece

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Cardamom – 1

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Clove – 1

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Garam masala powder – 1/2 tsp

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Turmeric – 1/4 tsp

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Lemon – 1

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Butter – 1 tbsp

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Cream (cooking cream) – 1 tbsp

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Oil – 1 tbsp

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To temper

Oil – 1 tbsp

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Bay leaf – 1

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Cumin seeds – 1 tsp

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Method

1. Cook small potatoes until done (Pressure cook for 2 whistles). Peel the skin and prick each with a tooth pick.

2. 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.

3. In a mixer, grind coriander leaves, mint leaves and green chilli first.

4. Then add the sautéed onion with the spices. Grind smoothly with little water.

5. Heat little oil in kadai and roast potatoes until golden, keep aside. Heat remaining oil and temper with bay leaf and cumin seeds.

6. Add the ground paste and mix well. Add turmeric and butter to it. Fry for 3-4 minutes in medium flame.

7. Add potatoes and salt to it. Add little water – 1/2 cup to 3/4 cup and mix well. Cook over medium flame.

8. Lastly add garam masala and lemon juice and mix well.

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.