Dinner, Lunch

Veg Hariyali

Posted by Mekhala on

When the weekend is here it calls for a feast.

I had quite a few veggies from last week that I hadn’t used and was bored of making mixed veg kurma.

I wanted to make something different and still use all the veggies. So ended up making Veg Hariyali (made in green gravy). It turned out really good and was a hit at home.

Recipe for Veg Hariyali

Preparation time: 30 minutes

Cooking time: 30 minutes

Total: 60 minutes

Ingredients:

  1. Bunch of spinach – 1
  2. Onions – 2 (finely chopped)
  3. Cauliflower – 1 (medium size florets)
  4. Carrots – 2 (diced)
  5. Green peas – 1/2 cup
  6. Capsicum – 2 (diced)
  7. French beans – 1/4 cup (chopped)
  8. Water – 3 cups
  9. Garlic – 5 cloves (finely chopped)
  10. Ginger – 1 piece (grated)
  11. Green chilli – 2 (finely chopped)
  12. Coriander powder – 1 tsp
  13. Cumin powder – 1 tsp
  14. Garam masala – 1 tsp
  15. Kitchen king masala – 1 tsp
  16. Butter – 1 tbsp
  17. Milk – 1 cup
  18. Fresh cream – 3 tbsp
  19. Salt – to taste
  20. Cottage cheese (Paneer) – 100 gms (diced)

Instructions:

  1. Wash the veggies well and chop them.
  2. In a large vessel, add 1 cup of water & let it come to a boil.
  3. Add cauliflower, beans, carrots & capsicum and a pinch of salt. Cover it with a lid & let it cook.
  4. In another vessel, add 1/2 cup water, peas & a pinch of salt & let it cook.
  5. In a saucepan, add butter / ghee & chopped onions. Sauté the onions till they turn golden.
  6. Then add garlic, ginger and green chilli and cook it well.
  7. Next, add coriander & cumin powder, garam masala and kitchen king masala and roast it well till you get the aroma.
  8. Switch off the gas and let the contents cool down.
  9. For blanching the spinach, in a large saucepan, add 2 cups of water and let it come to a boil.
  10. In the meantime, wash the spinach well. Once the water in the pan starts boiling, add the spinach, blanch it for 2 minutes and then switch off the gas.
  11. In a large vessel, add ice cold water and then put the spinach in it. This helps the spinach to not change colour.
  12. Once the spinach cools down, put it in the mixer along with the fried onion and masala and grind it to a fine paste.
  13. Pour this paste into the saucepan and cook it well for about 5 minutes.
  14. Add milk and cream into the saucepan and let it cook till it comes to a boil. (Keep stirring occasionally so that it mixes well with the paste.)
  15. Add all the boiled veggies into the saucepan and cook it for another 2-3 minutes. As the veggies already have salt, add salt as per taste to the gravy.
  16. Garnish it with diced or grated cottage cheese (paneer) and serve it hot

Your Veg Hariyali is ready to be devoured. Serve it with roti / rice.

Tips:

  1. Suggest to boil the peas separately and keep it aside as cooking it with the other veggies will result in change in color of peas.
  2. As capsicum takes least time to cook as compared to the other veggies, add it towards the end.
  3. Blanch the spinach for not more than 2 minutes else the spinach changes taste & color and nutrients are lost.
  4. The water used for boiling the veggies can be re-used for emptying the contents in the mixer.

Bon Appetit!

Veg. Hariyali