Hari Bhaji


5/5 stars  100% LIKED IT
Added to 300 cookbooks
This recipe has been viewed 22068 times

Brimful of nutrients — nothing can describe the hari bhaji better. Loaded not just with vegetables but also the abundant goodness of spinach and herbs like dill and mint, this recipe is so tasty and wholesome, you cannot wish for anything better!

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


1/2 cup finely chopped spinach (palak)
1 tbsp chopped dill leaves (shepu / suva bhaji)
1 tbsp chopped mint leaves (phudina)
a few drops of lemon juice
a pinch of baking soda
2 tbsp oil
1/2 cup finely chopped onions
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , green peas and cauliflower)
1/2 cup finely chopped tomatoes
1/2 cup milk
salt to taste
1 tbsp fresh cream

To Be Ground Into A Ginger-garlic-green Chilli Paste
12 mm ( 1/2") piece ginger (adrak)
4 garlic (lehsun) cloves (lehsun)
3 green chillies , roughly chopped

To Be Ground Into A Smooth Cashew-poppy Seeds Paste (using Little Water)
1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)

For The Garnish
2 tbsp finely chopped coriander (dhania)

  1. Combine the spinach, dill leaves, mint leaves, lemon juice and baking soda along with ¼ cup of water in a deep kadhai and cook on a medium flame for 1 to 2 minutes.
  2. Cool slightly and blend in a mixer to a smooth purée. Keep aside.
  3. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.
  4. Add the ginger-garlic-green chilli paste and sauté on a medium flame for a few seconds.
  5. Add the dry fenugreek leaves, coriander-cumin seeds powder and garam masala and sauté on a medium flame for a few more seconds.
  6. Add the mixed vegetables, tomatoes, milk and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  7. Add the spinach purée, cashew-poppy seeds paste and cream, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
  8. Serve hot garnished with coriander.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Celebrate Holi with a Splash of Flavours for Your Taste Buds

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 27 Feb 15 04:49 PM

Mixed vegetables in spinach gravy is superb. The herbs like mint and dill imparts a super flavour to it.
 on 24 Jan 13 01:01 PM

Extremely tasty veggies with a brilliant blend in of spinach and suva and then cooked in a cashew-nut and spicy ginger garlic paste.