hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo |

by Tarla Dalal

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hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with 29 amazing images.

hariyali dum aloo recipe is a creamy and delicious recipe that is cooked in a spinach coriander gravy. Learn how to make hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo |

hariyali dum aloo recipe is a fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. Spice-coated potatoes in dum aloo curry are cooked in a flavourful paste of spinach and corinader, cream and a flavourful spices.

This potatoes in spinach coriander gravy is not oily and spicy but rich in taste and aroma. A classic green masala dum aloo dunked in a spinach based gravy makes for a delicious and healthy meal.

You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Serve with tandoori roti or pressure cooker naan.

Tips to make hariyali dum aloo recipe: 1. Adding fresh cream makes this hariyali dum aloo creamy. 2. You can also add ¼ cup mint leaves to make minty green masala. 3. If you do not have baby potatoes you can use potato cubes.

Enjoy hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | with detailed step by step photos.

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Hariyali Dum Aloo recipe - How to make Hariyali Dum Aloo

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Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings
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Ingredients

For Hariyali Dum Aloo
2 cups boiled and peeled baby potatoes
1/2 cup blanched spinach (palak)
1/2 cup coriander (dhania)
2 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
1 tbsp roughly chopped green chillies
1/4 cup curd (dahi)
2 tbsp oil
1 small cinnamon (dalchini) stick
1 bay leaf (tejpatta)
2 cloves (laung / lavang)
1/2 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera)
1 tbsp fresh cream
1 tbsp dried fenugreek leaves (kasuri methi)

Method

For hariyali dum aloo

To make hariyali dum aloo recipe, in a mixer add coriander, spinach, garlic, ginger, green chillies, curd and blend it into a smooth paste.
In a deep pan, heat oil and fry the baby potatoes till golden brown, add turmeric powder, chilli powder and mix well. Remove and keep aside.
In the same pan, heat 1 tbsp oil, add bayleaf, cinnamon, cloves, cumin seeds, onions and sauté on medium flame for 2 to 3 minutes.
Add the green masala paste, fried baby potatoes, fresh cream, kasuri methi, salt to taste and ½ cup of hot water.
Mix well and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hariyali dum aloo hot with rice or roti of your choice.

Hariyali Dum Aloo Video

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hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | then do try other dum aloo recipes also:
- dum aloo recipe | restaurant style dum aloo | Punjabi dum aloo | dum aloo curry |
- Banarasi dum aloo recipe | authentic dum aloo | dum aloo at home |

what is hariyali dum aloo made of?

hariyali dum aloo recipe | potatoes in spinach coriander gravy | green masala dum aloo | is made using easily available ingredients in India: 2 cups boiled and peeled baby potatoes, ½ cup blanched spinach, ½ cup coriander, 2 tbsp roughly chopped garlic, 1 tsp roughly chopped ginger, 1 tbsp roughly chopped green chilies, ¼ cup curd, 2 tbsp oil, 1 small cinnamon stick, 1 bayleaf, 2 cloves, 1 tsp cumin seeds, 1 tbsp fresh cream and 1 tbsp kasuri methi. See the below image of list of ingredients for hariyali dum aloo.

how to make hariyali dum aloo

To make hariyali dum aloo recipe, in a mixer add ½ cup coriander (dhania).
Add ½ cup blanched spinach (palak).
Add 2 tbsp roughly chopped garlic (lehsun).

Add 1 tsp roughly chopped ginger (adrak).
Add 1 tbsp roughly chopped green chillies.
Add ¼ cup curd.
Blend it into a smooth paste. Green masala paste is ready. Keep aside.
In a deep pan, heat 1 tbsp oil.

Shallow fry the baby potatoes till golden brown.
Add ¼ tsp turmeric powder (haldi).
Add ½ tsp chilli powder.
Mix well and keep aside.
In the pan, heat 1 tbsp oil.

Add 1 bay leaf (tejpatta), 1 small cinnamon (dalchini) stick and 2 cloves (laung / lavang).
Add 1 tsp cumin seeds.
Add ½ cup finely chopped onions.
Saute on medium flame for 2 to 3 minutes.
Add the green masala paste.