North Indian
Punjabi
Potato Curry
Intermediate
For 2 people

Hariyali Dum Aloo: A Velvety Spinach-Potato Curry


Hariyali Dum Aloo is a classic North Indian curry featuring tender baby potatoes simmered in a luscious spinach gravy. The boiled potatoes are slow-cooked with the vibrant green gravy until they absorb the fragrant spices. Finished with a dollop of cream, this rich, creamy curry is a favourite in Punjabi households. Serve with hot rotis for a comforting vegetarian meal.

Ingredients

  • Sunrise Aloo Dum Masala

    2 tsp
  • Ginger Paste

    2 tsp
  • Sunrise Mustard Oil

    30 ml
  • Green Paste (blanched palak, coriander leaves, green chilli)

    1 cup
  • Baby Potatoes (boiled)

    10-12
  • Tomato (diced)

    1 large
  • Cream

    as required
  • Water

    as needed
  • Sugar

    to taste
  • Salt

    to taste

Sunrise tip: For an extra-creamy gravy, soak a few cashews along with the spinach and mint, then blend everything together.

 

Steps

Step 1: Prepare the Gravy & Boiled Potatoes

Time: 15 minutes

Heat Sunrise Mustard Oil in a kadai or wok. Add ginger paste and stir well until aromatic. Add green paste and stir for 3-5 minutes.

Add Sunrise Aloo Dum Masala, water and diced tomatoes. Now, add the boiled potatoes, salt to taste, sugar and toss it well on medium heat until every flavour melds well.

 

Step 2: Garnish and Serve

Time: 10 minutes

Stir in some fresh cream. Simmer for another minute.

Transfer the Hariyali Dum Aloo to a serving bowl. Garnish with some mint leaves, if desired.

Serve hot with jeera rice, roti, or naan. A side of boondi raita complements the curry perfectly.

 

Goes Best With

  • Accompaniment: Boondi raita or plain curd

  • Bread: Naan, roti, or paratha

  • Rice: Jeera rice or plain steamed rice