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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 on 12 Mar 11 05:15 AM


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...