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.
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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.
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