• Veg Hariyali

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INGREDIENTS


Veg Hariyali

Servings - 2 - 3

INGREDIENTS
Water - 500 milliliters
Spinach - 300 grams
Oil - 30 milliliters
Cumin - 1 tablespoon
Bay leaf - 1
Cinnamon stick - 1
Black cardamom - 2 pods
Cloves - 5 pods
Asafoetida - 1/4 teaspoon
Ginger garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Onions - 150 grams
Tomato - 150 grams
Bell pepper - 70 grams
Green beans - 130 grams
Green peas - 80 grams
Sweet corns - 80 grams
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1 tablespoon
Water - 200 milliliters
Fresh cream - 35 grams

PREPARATION


1. Take a heavy skillet, add 500 milliliters water, 300 grams spinach and mix it well.
2. Cook for 3 - 5 minutes on medium heat.
3. Remove it from heat and drain the spinach.
4. Transfer this into a blender and blend it into a puree.
5. Heat 30 milliliters oil in a heavy skillet, add 1 tablespoon cumin, 1 bay leaf, 1 cinnamon stick, 2 pods black cardamom, 5 pods cloves, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
6. Add 1 tablespoon ginger garlic paste, 1 tablespoon green chili and stir again for 2 - 3 minutes.
7. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 150 grams tomato and mix it well.
9. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
10. Add 70 grams bell pepper, 130 grams green beans, 80 grams green peas, 80 grams sweet corns and mix it well.
11. Cook for 8 - 10 minutes on medium heat.
12. Add 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala, 1 tablespoon salt and mix it well.
13. Add 200 milliliters water and mix it well.
14. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Then, add the blended spinach puree and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Now, add 35 grams fresh cream and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat.
21. Serve hot.