Vegetable Hariyali


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Mixed vegetables cooked in a rare blend of spinach pulp with luscious white gravy. The white gravy can be made a week before and used for a number of dishes. Do not over cook the gravy as far as possible to maintain the colour of the dish.

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Makes 4 servings
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Ingredients

Method
For the white gravy

  1. Combine all the ingredients with ¾ cup of water and simmer for about 15 minutes.
  2. Cool and blend to a smooth paste. Keep aside.

How to proceed

  1. Heat the butter in a pan, add the capsicum and sauté for 2 to 3 minutes.
  2. Add the ginger-garlic paste and sauté for 1 more minute.
  3. Add the white gravy, tomato purée and ½ cup water and allow it to simmer for 2 to 3 minutes.
  4. Add the hariyali paste, cream and salt and mix well.
  5. Allow it to simmer for 3 to 5 minutes, then add the lemon juice, salt, punjabi garam masala, boiled vegetables and cherry tomatoes and mix well.
  6. Simmer for a couple of more minutes.
  7. Serve hot.
RECIPE SOURCE : Punjabi SubzisBuy this cookbook
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1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
Preetma2012March 12, 2011

there is no use of adding capsicum, the curry looks cheap... add paneer or any bold stuff. the curry is same as palak paneer. it is very badly described here...

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Helpful reviews for this recipe
Reviewed March 12, 2011by Preetma2012

there is no use of adding capsicum, the curry looks cheap... add paneer or any bold stuff. the curry is same as palak paneer. it is very badly described here...

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