Hariyali Dum Aloo

Prep Time: 15 min Cooking Time: 1 hour Serves: 4-5

Ingredients:

1 kg Baby Potatoes

400 grams Spinach

1 cup Coriander Roughly Chopped

¼ cup Mint Leaves Roughly Chopped

3 Green Chillies Roughly Chopped

1½ inch Ginger Roughly Chopped

5 Big Cloves of Garlic Roughly Chopped

½ Juice of Lime

¼ cup Natural Yoghurt

10-12 Cashew Nuts

2 Onions Very Finely Chopped

3 tbsp Oil

1 tbsp Butter

2 Bay Leaves

2-inch Cinnamon Sticks

5 Cloves

4 Green Cardamom Pods

1 Dry Red Chilli

1 tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

1 tsp Turmeric powder

½ tsp Kashmiri Red Chilli Powder

1½ tsp Red Chilli Powder

1½ tbsp Kasuri Methi (Dry Fenugreek Leaves)

½ tbsp Garam Masala

½ tsp Jaggery (Gōr)

Salt to taste

¼ cup Double Cream

Method:

Preparation for Potatoes:

Wash the potatoes and prick them on all four sides with a fork or toothpick to ensure they cook evenly inside. Boil the potatoes in water with 3 tsp of salt until cooked. Remove from the water, peel, and prick four more times. (If big, cut them in half)
Allow to air dry. Heat 2 tbsp oil in a frying pan and shallow-fry the potatoes until lightly golden brown, adding ¼ tsp turmeric and kashmiri red chilli powder, then set aside.

Making The Gravy:

Boil water in a large pan and blanch the spinach for a minute or two, then put it in ice-cold water to retain its green colour. Blanch the cashew nuts in the same water for 3-4 minutes, then set aside.
Squeeze the spinach and add it to a blender with the cashew nuts, coriander, mint leaves, green chillies, ginger, garlic, lime juice, yoghurt and ½ cup water. Blend to a smooth paste, then set aside.
Heat the remaining oil and butter, add the bay leaf, cinnamon, cloves, cardamom and dry red chilli, and sauté for a minute to infuse the oil.
Then add the cumin seeds, asafoetida, and the onions; cook until soft and translucent. Add turmeric, red chilli powder, and garam masala; sauté for 30 seconds, then add the masala paste, baby potatoes, jaggery, salt, and kasuri methi.
Mix well, then simmer for 3-4 minutes on a low flame, stirring occasionally. Add the double cream and simmer for a minute on low heat. (Add ½ cup of water if the gravy is too thick)

Garnish with some cream and sprinkle with coriander leaves. Enjoy hot with either paratha or tandoori naan and jeera rice.

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