Vegetarian Haryali Recipe - A Symphony of Green Goodness

Introduction: 

Vegetarian Haryali, a vibrant and flavorful dish, takes its inspiration from the lush green hues of fresh herbs and vegetables. This North Indian delicacy celebrates the essence of "haryali," meaning greenery, by combining a variety of green vegetables, aromatic spices, and a luscious spinach-based gravy. In this article, we'll guide you through the steps to prepare Vegetarian Haryali, a culinary creation that brings the goodness of greens to your plate.

SOURCE

Ingredients:

For the Green Paste:

1 cup spinach leaves, washed

1/2 cup cilantro (coriander leaves), chopped

1/4 cup mint leaves

1 green chili, chopped (adjust to spice preference)

1-inch ginger, peeled and chopped

For the Vegetable Mix:

1 cup green beans, chopped

1 cup peas (fresh or frozen)

1 cup broccoli florets

1 cup zucchini, diced

1 cup bell peppers (mix of colors), diced

For the Gravy:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

2 tomatoes, pureed

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to spice preference)

1 teaspoon coriander powder

1/2 teaspoon cumin powder

Salt to taste

1/2 cup yogurt, beaten

1/4 cup cream

Fresh coriander leaves for garnish

Instructions:

Preparing the Green Paste:

Blending the Greens:

In a blender, combine spinach leaves, cilantro, mint leaves, green chili, and chopped ginger. Blend into a smooth green paste. Set aside.

Cooking the Vegetable Mix:

Sautéing Vegetables:

In a pan, heat oil or ghee. Sauté green beans, peas, broccoli, zucchini, and bell peppers until they are partially cooked. Set aside.

Cooking the Haryali Gravy:

Tempering:

In the same pan, add more oil or ghee if needed. Add cumin seeds and let them splutter.

Sautéing Onions:

Add finely chopped onions and sauté until they become golden brown.

Aromatics:

Stir in ginger-garlic paste and sauté for a minute until the raw aroma disappears.

Tomato Base:

Add tomato puree to the pan. Cook until the oil separates from the masala.

Spices:

Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.

Green Paste and Vegetables:

Add the green paste to the pan. Mix and cook for a few minutes.

Incorporate the partially cooked vegetable mix. Stir well to coat the vegetables with the green masala.

Simmering:

Cover the pan and let the vegetables cook in the green masala until they are tender. Stir occasionally.

Yogurt and Cream:

Lower the heat and add beaten yogurt. Stir continuously to avoid curdling.

Pour in cream, creating a rich and luscious green gravy.

Seasoning:

Season with salt according to taste. Adjust the spice levels if needed.

Garnishing:

Garnish with freshly chopped coriander leaves, adding a burst of freshness.

Serve:

Serve the Vegetarian Haryali hot with naan, roti, or steamed rice.

Conclusion: 

Vegetarian Haryali, with its vibrant green hues and aromatic flavors, is a celebration of fresh herbs and vegetables. This dish not only pleases the eye but also satisfies the palate with a symphony of green goodness. Immerse yourself in the rich taste of North Indian cuisine with this delightful Vegetarian Haryali recipe that brings together the best of nature's bounty.