This dry style Hariyali Aloo is a finger-licking and tangy appetizer. Baby potatoes are tossed in a herby green masala and finished with crushed spices.

Green chutney coated baby potatoes in a plate garnished with green chopped coriander.

Note – This recipe from 2010 (the birth year of JCO!) has been updated from the archives with some delicious recipe changes, shiny new images and helpful recipe content.

This dish is always a hit at dinner parties, sometimes served as a starter, sometimes as a side. And because I've made it on so many festive occasions like Diwali or Raksha Bandhan and BBQs, I've been able to experiment with different spices.

I call it "hariyali" because it refers to the spicy green masala that the potatoes are coated in.

You see, this isn't an authentic Indian recipe - its sort of a mish mash of my favourite ingredients in one. The green chutney without a doubt reminds me of chaat. The freshly crushed masala sort of has resemblance to a samosa / kachori masala.

I make it without any onion or garlic too (I've simply used raw onion as a garnish in the pics to make the colours pop). This helps the herbs to be the flavour hero in the recipe.

I sauté the potatoes first so the skin gets irresistibly crispy and then stir-fry with the green chutney. This means the chutney doesn't darken too much as it isn't exposed to as much heat.

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Baby potatoes - I like using baby potatoes or new potatoes as they hold their shape. I find that regular potatoes mash a bit once cooked. If you've ended up with floury potatoes, I suggest making these aloo tikki instead.

To make the spicy green masala, I use lots of fresh coriander & mint leaves. Green chillies & ginger. I like a dash of lemon juice to help bring these flavours together and keep the chutney a vibrant green. White poppy seeds are not common in green chutneys, but in this recipe they add creaminess and nuttiness. When I blend the chutney, I keep it semi thick - it helps the masala to stick to the potatoes evenly. Too thick and it won't coat the potatoes.

Cumin seeds, coriander seeds, black peppercorns & fennel seeds. The first time we made this recipe, only cumin and coriander seeds were used. I've since included fennel because the aniseed taste just works so so well!

Amchoor powder - I sprinkle it over the finished dish for a hint of tartness. If you don't have amchoor, try chaat masala too. The tanginess from chaat masala will replicate the tartness. Just don't use as much!

Garnishing options - more coriander leaves, chopped red onion or pomegranate.

Serving & Storage

I highly recommend serving these potatoes straight away as the green masala will darken with time. Reheating will definitely degrade the colour and the freshness of the herbs. I combat this by tossing through the chutney just prior to serving - the potatoes can be prepped ahead of time.

You can still store it for up to 3 days and reheat in the microwave or the stove top.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe