Vegetable Hariyali

Vegetable Hariyali

4/5 stars  75% LIKED IT    4 REVIEWS 3 GOOD - 1 BAD

Added to 62 cookbooks   This recipe has been viewed 55727 times

The moment we think of hariyali, we think of a green gravy made of coriander and green chillies. But, in this Punjabi delicacy, the hariyali base comes from a combination of spinach and mint leaves, which gives the subzi a really fabulous taste and vibrant aroma, not to forget its classic greenish hue.

Although this dish has a wide assortment of veggies, with different flavours and textures, the addition of capsicum is quite noticeable because of its unique crunch and mildly spicy taste.

The use of milk and cream makes the Vegetable Hariyali quite rich and luscious, while garam masala gives it a strong aroma and a spicy taste.

Also do try other Punjabi roz ki subzis like Subz Do Pyaza and Rajma .

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Vegetable Hariyali recipe - How to make Vegetable Hariyali

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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1 3/4 cups diagonally cut and boiled mixed vegetables
1/2 cup boiled green peas
1 tbsp butter
1/4 cup chopped capsicum
1/2 cup milk
2 tbsp fresh cream
1/2 tsp garam masala
salt to taste

To Be Ground Into A Smooth Hariyali Paste (without Using Water)
1 cup blanched and chopped spinach
1/4 cup chopped mint leaves (phudina)
2 tsp roughly chopped green chillies
1 tsp roughly chopped garlic (lehsun)
a pinch of turmeric powder (haldi)
  1. Heat the butter in a deep non-stick pan, add the capsicum and sauté on a medium flame for 1 minute.
  2. Add the prepared hariyali paste, mix well and cook on a medium flame for 1 minute, while stirring continuously.
  3. Add the milk, fresh cream, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the mixed vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Serve hot.

Vegetable Hariyali by Tarla Dalal

Nutrient values (Abbrv) per serving
Energy174 cal
Protein7.1 g
Carbohydrates14.4 g
Fiber7.3 g
Fat9.1 g
Cholesterol15.3 mg
Sodium96.1 mg

RECIPE SOURCE : Punjabi SubzisBuy this cookbook

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Vegetable Hariyali
 on 29 Jun 17 02:03 PM

It delives the taste Thanks
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Tarla Dalal    Glad you liked the recipe.
29 Jun 17 02:16 PM
Vegetable Hariyali
 on 19 Jun 17 10:11 AM

Thanks for this lovely Punjabi Sabzi and the gravy is really tasty.
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Tarla Dalal    Sheena, glad you liked the recipe.
19 Jun 17 10:12 AM
Vegetable Hariyali
 on 28 Oct 16 04:50 PM

This is a great recipe which has a gravy made of spinach and mint leaves. The use of all spices and mixed vegetables make this subzi wow in taste.
Vegetable Hariyali
 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...