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Veg Hariyali

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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

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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

 

Print

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.
Course Main Course, Main Meal, Side Dish
Cuisine Indian
Keyword hariyali sabzi, veg hariyali, vegetable hariyali
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Author mayurisjikoni

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.

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