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VEG HARIYALI

mayurisjikoni
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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Main Meal, Side Dish
Cuisine Indian
Servings 2

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.
Keyword hariyali sabzi, veg hariyali, vegetable hariyali