Ingredients: grams Baby Potatoes - boiled and cubed (regular potatoes also work), teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), - to taste, Green Chillies, cloves Garlic, inch Ginger, grams Spinach, cup Mint Leaves (Pudina), - to taste, tablespoon Ghee, inch Cinnamon Stick (Dalchini), cloves Garlic - finely chopped, clove Onion - finely chopped, teaspoon Garam masala powder, tablespoon Fresh cream, Vegetarian diet
Instructions: To begin making the Hariyali Dum Aloo Recipe, first boil potatoes with required salt in a sauce pan with a lid.Once cooked, peel the skin and cut into small 2 inch cubes if you are using regular potatoes. If you are using baby potatoes, you can only cut the very large ones.The next step for the Hariyali dum aloo is to cook the spinach and mint.Into the pressure cooker, add the spinach, mint leaves, green chilli, garlic, ginger, salt and 3 tablespoons of water. Pressure cook for 2 whistles and turn off the heat. Release the pressure immediately, by running it under cold water to prevent the spinach leaves from discoloring.  Once cooled, add the hariyali base made from spinach and mint into a mixer grinder. Blend to make a smooth puree and keep aside.Heat oil in a heavy bottomed pan and add turmeric powder, red chilli powder and salt. Add the boiled potatoes and fry them till golden crust forms on surface. Keep it aside.Heat ghee in a heavy bottomed pan. Add cinnamon stick, garlic, onions and saute until the onions soften.Once the onions soften, add the garam masala powder, the ground hariyali spinach and mint base and the roasted potatoes.  Add a tablespoon of cream. Simmer the Hariyali Dum Aloo Recipe for 3 to 4 minutes and turn off the heat. Transfer the dum aloo to a serving bowl and serve hot.Serve Hariyali Dum Aloo with Jeera Rice, Peshawari Naan and Boondi Raita Recipe Spiced With Black Salt to make it a complete meal.