Harliyali Dum Aloo is a creamy and tasty recipe that is cooked in spinach and coriander sauce. The recipe is rich in flavour, and a twist from the classic Indian potato curry. You can enjoy it in combination with rice and/or Indian bread.
Duration: 30 minutes
Number of people: 2
What do you need?
12 small potatoes
Handful of spinach
Handful of coriander
1 tbsp ginger garlic paste
1 green chilli
150 ml soy yoghurt
100 ml of water
2 tbsp sunflower oil
1 large bay leaf
4 cloves
2 cardamom pods
1 small red onion
0.25 tsp turmeric
0.25 tsp chilli powder
1 tsp cumin seeds
Salt (to taste)
What should you do?
1. Peel the small potatoes and cook till they just turn soft.
2. Meanwhile, add the spinach, coriander, ginger-garlic paste, green chilli, soy yoghurt and water to a blender. Mix to a smooth paste. Also, finely chop a small red onion.
3. When the potatoes are ready, add 1 tbsp sunflower oil to a frying pan or wok, along with 0.25 tsp turmeric and 0.25 tsp chilli powder. Add the boiled potatoes and cook over medium heat for 4 minutes. Then set aside.
4. In the same pan you can now add 1 tbsp sunflower oil, 1 bay leaf, 4 cloves, 2 cardamom pods and 1 tsp cumin seeds. After 1 minute, you can add finely chopped onion. Fry for 3 minutes, then add the spinach-coriander paste together with the potatoes and a pinch of salt. Mix well and cook over medium heat for about 3 minutes.
Serve with rice and/or Indian bread. Enjoy!