Vegetable Hariyali by Tarla Dalal

Vegetable Hariyali by Tarla Dalal

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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.

  

Recipe Description for Vegetable Hariyali

Preparation Time: 
Cooking Time: 
Makes 3 servings
Show me for servings


Ingredients

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)

Method
  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.
RECIPE SOURCE : Punjabi SubzisBuy this cookbook

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