Veg Hariyali
Recipe: Veg Hariyali
Veg Hariyali is a medley of vegetables cooked in a creamy green gravy or sauce made from spinach, mint and fresh coriander. This green sauce or gravy is quite different to the palak sauce we commonly associate with palak paneer, palak chicken, etc. For palak paneer we use only spinach. Also for this recipe the spinach is not blanched. For veg hariyali the common vegetables used are peas, carrot, cauliflower, potato, green beans, bell pepper. However, you can opt to use any vegetables of your choice. You can opt to prepare chicken hariyali, replacing the veggies. Or make potato hariyali. Hariyali in Hindi means greenery or green.
Sharing Veg Hariyali Recipe With 2026 Alphabet Challenge Group
For the 3rd Alphabet Challenge initiated by Wendy who blogs at A Day in the Life on the Farm, I have opted to share curry, sabji, dal recipes. For letter H it is hariyali which means greenery or green in Hindi. Chicken Hariyali is a popular curry dish in the North of India. For vegetarians the options are to replace the chicken with mixed vegetables, potatoes or mushrooms. I chose to make a mixed vegetable one.
H is for Veg Hariyali
Some Recipes With Letter H You May Like
Letter H Recipes By Members Of The Group
- Blogghetti: 3 Ingredient Hot Fudge Sauce
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Cilantro Herb Caribbean Potato Salad
- A Messy Kitchen: Harissa and Brie No Knead Focaccia
- A Day in the Life on the Farm: Haluski
- Food Lust People Love: Hazelnut Vodka
- Sneha’s Recipe: Homemade Chilli Oil
- Karen’s Kitchen Stories: Honeynut Squash Soup with Apple and Bacon
- Magical Ingredients: Hot Chocolate Rolls
- Mayuri’s Jikoni: Vegetable Hariyali
- Jolene’s Recipe Journal: Whipped Honey
Check Out My 2024 Alphabet Challenge Journey
You Will Like The 2025 Alphabet Challenge Journey – 26 Different Salad Recipe
2026 Alphabet Challenge Journey So Far
Ingredients Required For Veg Hariyali
Mixed Vegetables
Add any vegetables of your choice. I used potatoes, cauliflower, bell pepper, snow peas, peas, corn, green beans and carrot. Add any veggies of your choice. Can also add mushrooms.
Spinach
Preferably fresh as it makes the sauce into a vibrant green. We will need about 150-200g of spinach.
Mint
Fresh mint is the preferred choice. About 20g of mint leaves. Do not add the thick stalks. The amount of mint required will entirely depend on how strong the flavour and aroma is. We get mint that is very flavourful so I used about ½ cup, which is almost 20g. If the mint is less flavourful and aromatic, add more.
Fresh Coriander
I measured a cupful of chopped fresh coriander or cilantro. Can add more if you wish.
Cashew Nuts
About ½ cup of whole cashew nuts. Soak them in hot water for 15-30 minutes. We will be making a paste. Sometimes when I don’t have cashew nuts, I replace it with about 2-3 tbsp of almond flour. Helps to thicken the gravy.
Oil
We need about 2-3 tbsp of oil. I prefer to use sunflower oil.
Ghee
Add some for flavour and aroma. For a vegan hariyali curry, omit ghee. I will be using about 1 tbsp ghee.
Onion
Any onion of your choice, peel and chop it finely. We need about ½ cup finely chopped.
Garlic
About 1 tbsp garlic paste, minced or finely chopped.
Ginger
About 1 tbsp ginger, minced or grated.
Green Chillis
Add green chillis according to your taste. I have used 1 tsp chilli paste.
Cumin Seeds
Jeera or jiru. We will add some for that earthy flavour.
Asafoetida
Add some for umami flavour and also helps in digestion. For a gluten free hariyali, omit asafoetida powder as some of them contain wheat flour. Look for one that has rice flour for gluten free version.
Garam Masala
Add some for flavour. I like to use my Homemade Garam Masala.
Turmeric Powder
Add some for colour and flavour.
Coriander Powder
For that grassy flavour.
Lemon Juice
Lemon juice not only adds a slight tangy flavour but also helps the hariyali sauce to remain vibrant green.
Water
We need some water for the sauce and some hot water for soaking the cashew nuts. Remember, do not add too much as the gravy or sauce will become too thin. We want a thick sauce that coats the vegetables or other ingredients that you may choose to use.
Fresh Cream
Add some for the nice luscious creamy sauce. For vegans please omit adding cream.
Salt
Add according to your taste. Remember, spinach does not need too much salt. It naturally tastes a bit salty as it is naturally high in potassium salts.
Sugar
Add a little to balance the flavours. Can replace it with jaggery if you wish.
Kasuri Methi
Kasuri Methi is dried fenugreek leaves. We usually rub kasuri methi between the palms and add it almost at the end. Adds a strong aroma and subtle flavour to the overall dish.
Watch How To Make Vegetable Hariyali and Tawa Naan Without Yeast
VEG HARIYALI
Ingredients
FOR THE GREEN SAUCE OR GRAVY
- 150 g spinach fresh
- 20 g mint leaves fresh
- 1 cup fresh coriander roughly chopped
- ½ cup cashew nuts
- ½ cup hot water
- 1 tbsp oil
- 1 tbsp ghee optional
- ¼ tsp asafoetida
- ½ cup onion finely chopped
- 1 tbsp garlic minced or finely chopped
- 1 tbsp ginger minced or grated
- 1 tsp green chilli paste or 1-2 chopped
- ⅛ tsp turmeric powder
- ¼ tsp salt
- 1 tsp sugar
- 1 tbsp lemon juice
- ¼ cup fresh cream
FOR THE VEGETABLES
- ¼ cup carrot big cubes
- 6 baby potatoes cut into halves
- 6-8 snow peas cut into halves
- ¼ cup peas
- ¼ cup sweet corn
- ¼ cup bell pepper diced, big pieces
- 4-6 cauliflower florets cut into small bite size pieces
- 2 tbsp oil
- 1 tsp cumin seeds
- ¾ tsp salt
- ¼ cup water
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tbsp kasuri methi
Instructions
SOAK THE CASHEW NUTS
- Soak cashew nuts in ½ cup hot water for 15-30 minutes.
- Add the cashew nuts with the water in a blender. Process to a smooth paste.
BLEND THE GREEN SAUCE OR GRAVY
- Add roughly chopped spinach, mint and fresh coriander to a blender jug. Include the stems of the coriander or cilantro.
- Add lemon juice.
- Process till you get a smooth paste. Try not to add water. However, if required add about ¼ cup.
COOK THE GREEN SAUCE
- Heat oil and ghee in a pan over medium heat.
- Add the finely chopped onion and asafoetida.
- Stir fry till the onion is soft and light brown in colour.
- Add garlic and stir fry for 1 minute.
- Add ginger and green chilli paste. Stir fry for 1 minute.
- Add the green sauce and mix well.
- Also add the cashew nut paste.
- Add ⅛ tsp turmeric powder, ¼ tsp salt, 1 tsp sugar and mix well.
- Allow the green or hariyali sauce to become hot.
- Turn off the heat.
COOK THE VEGETABLES
- Prepare the vegetables. The above quantity is a rough guidance. Add any vegetables of your choice.
- Heat 1-2 tbsp oil in a wide pan over low heat.
- Add cumin seeds.
- As soon as the cumin seeds sizzle, add the vegetables and salt.
- Cover and cook them for 2-3 minutes.
- Then add ¼ cup water, cover and cook till done. Don't over cook the vegetables. They should be fork tender.
- Add turmeric, coriander powders, garam masala and kasuri methi.
- Mix well.
- Add the hariyali or green sauce.
- Add the fresh cream.
- Allow the curry or sabji to simmer over low heat for 3-5 minutes.
- Serve veg hariyali with some naan, roti, paratha or rice.
Notes
- Use fresh spinach, mint and coriander to get that vibrant colour.
- Overcooking will turn the sauce into a dull green colour.
- Add spices according to your taste.
- Don't over cook the vegetables.
- Add vegetables of your choice. I like making hariyali sabji sometimes with only baby potatoes or mushrooms.
- Can add some tofu or paneer cubes. Add pan fried chicken pieces.
Pin For Later
A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
16 Comments
Wendy Klik
April 15, 2026 at 6:58 am
What a gorgeous, nutrient-rich dish.
mayurisjikoni
April 17, 2026 at 6:32 pm
Thank you Wendy.
Stacy
April 15, 2026 at 11:03 am
What a beautiful healthy dish, Mayuri! A feast for the eyes as well as the mouth!
mayurisjikoni
April 17, 2026 at 6:31 pm
Thank you so much Stacy.
Karen’s Kitchen Stories
April 15, 2026 at 11:53 am
Infusing those veggies with that sauce/gravy sounds fantastic. I can’t wait to try it.
mayurisjikoni
April 17, 2026 at 6:31 pm
Thank you so much Karen. I make a chicken one for hubby. Marinate the chicken pieces in simple spices and then cook in a pan till it’s done. And then I add it to the sauce.
Creamy Cilantro Herb Caribbean Potato Salad
April 15, 2026 at 8:51 pm
[…] Vegetable Hariyali by Mayuri’s Jikoni […]
Hot Chocolate Rolls – Magical Ingredients
April 16, 2026 at 12:26 am
[…] Mayuri's Jikoni: Vegetable Hariyali […]
hobby baker Kelly
April 16, 2026 at 12:26 am
The green sauce looks amazing. The whole dish is colorful and beautiful. I would love to try this with some buttery soft, warm naan.
mayurisjikoni
April 17, 2026 at 6:30 pm
Thank you so much Kelly. Hope you will try out the recipe.
Sneha Datar
April 16, 2026 at 6:20 am
Love that vibrant green color of the dish … looks yum!
mayurisjikoni
April 17, 2026 at 6:29 pm
Thank you so much Sneha.
Radha
April 18, 2026 at 6:10 pm
This is a lovely dish! I didn’t make the green gravy for a while. This is my kids favorite. I am making your recipe this weekend. Lovely clicks.
mayurisjikoni
April 20, 2026 at 9:31 pm
Thank you so much Radha. Hope your kids enjoy this veg hariyali.
Colleen – Faith, Hope, Love, & Luck
April 29, 2026 at 7:32 am
Wow! This recipe has it all! In the best way possible!!!
mayurisjikoni
April 30, 2026 at 2:34 pm
Thank you so much Colleen. It is one of the favourites with my family.