Veg Hariyali is a popular Indian main featuring a medley of seasoned vegetables in ginger garlic kissed green gravy made with spinach, mint, and cilantro. Best eaten with roti or steamed rice.
First of all, I would like to apologize to you! As much as I like and make mixed vegetable curries of all kinds, I have never shared them with you here. So let me make it up starting now. This veg hariyali curry is often on our menu for casual dinner or whenever I am having a get-together. When I made it for Diwali, my friends begged me to record the recipe and post it. This way everyone can enjoy making and eating it.
Not your basic PALAK PANEER.
This lush green gravy is not just the basic palak gravy. I add pudina aka mint and dhaniya aka cilantro to the curry base making it tastier and different from the regular curries. For this recipe, you do not have to blanch spinach. Instead, just mince it finely in a food processor or chop it finely using a knife.
Ingredients to make Veg Hariyali
The base
The green gravy base is made of minced spinach, mint, and cilantro leaves as the main ingredients.
Green chilies, ginger, and garlic are the basic tastemakers in this recipe.
The seasoning
A few spices from your Indian spice box and garam masala are all you need to season this Indian curry. Freshly squeezed lemon juice towards the end is a must!
Choice of vegetables
- I highly recommend using mustard oil aka sarsoon ka tel to make the gravy. It imparts a unique rustic flavor to the mixed veg. If unavailable, use ghee or cooking oil of your choice.
- When it comes to this mixed veg curry, there is a lot of flexibility in terms of the vegetables to use.
- The veggies that go well in this green gravy are onions, cauliflower, green beans, carrots, potatoes, sweet corn, green peas, and baby corn.
- You can use seasonally fresh, frozen, or a combination of both to make this subzi.
- Sometimes, I like to add a fistful of pan-fried paneer or tofu cubes to the gravy as well.
- Add a bit of sugar, agave, or maple syrup if the spinach tastes bitter.
Steps to make this Indian curry.
For the green gravy.
- Mince the ginger garlic and green chilies in your food processor.
- Next add the spinach, mint, and cilantro in increments depending on the size of your food processor.
- Do not overfill as it may not crush it properly. Crush all of it by pulsing the processor a few times. Keep aside.
- Chop the onions in your chopper or use a knife.
- In a wide thick bottom pan, add in mustard oil.
- Once warm add in chopped onions and saute until translucent. Add in the remaining ingredients like the minced ginger, garlic, spinach, mint mixture.
- Sautee it 2-3 times. Now cover and cook for 10 minutes.
- Uncover and add in the masalas (seasoning), salt, sugar, cashew paste, milk. Cook for 5-6 minutes on medium flame.
- Now stir in the cream. Mix well.
- Add a few tablespoons of milk or water to adjust the consistency.
- Crush kasoori methi between your palms and add it in. Stir well and let it cook for 2-3 minutes.
- Taste and adjust seasoning if needed. The gravy thickens a bit as it cools down.
- Switch off the flame and keep it aside.
For pan sautéed veggies
- In another pan, use non-stick if frying potatoes.
- Add in oil. Once warm fry the potatoes until tender on low heat. You can cover and cook to speed up the process.
- Now add in all veggies, masalas, salt, and water. Cover and steam it for 2 minutes or until the veggies are fork-tender.
How to make cashew paste at home?
Making cashew paste at home is a part of my meal prep. I make it in bulk and freeze it in 2 tablespoons portion size. Follow this easy process below-
- Soak 2 cups raw cashew in warm water for 30 minutes and drain. Add the cashews to the blender along with a few tablespoons of water to aid blending. Make a smooth thick paste.
- Now line a baking pan with parchment. Scoop in 2 two tablespoon cashew paste blobs spacing out. Freeze it for a few hours.
- Once they firm up transfer them to a freezer-safe ziplock bag. Freeze at all times.
- Use as needed. So easy and convenient.
What makes it restaurant-style?
I add a combination of cashew paste, milk, and heavy cream to give that restaurant-style flavor to this sabzi. Some roasted kasoori methi towards the end adds fragrance and more taste to it.
Possible substitutes
- You may add sauteed vegetables of choice. Refer to the list above.
- If you want to keep it simple without heavy cream then opt for a combination of coconut milk and coconut cream.
- Swap cashews with makki ka atta aka yellow cornflour to thicken the gravy.
- 1.5 tablespoons makki atta mixed with 4 tablespoons water to make a thick paste and add it after the greens are cooked well. The gravy will start to thicken. Adjust liquid accordingly.
How to serve Hariyali Mix-Veg?
Like any other Indian curry, serve it with bread like naan, parathas, roti, or enjoy it with steamed rice.
You’ve got to try this curry ASAP!!!
- It is unique and refreshing in taste. The mint really shines out bright here.
- If you are looking for Indian curries that are not the same old palak paneer or red gravy-like paneer tikka masala then you will love this recipe.
- It is loaded with veggies in the base as well as on the top!
- A great choice for vegan, gluten-free, and vegetarian diet needs.
A fabulous choice for an Indian food menu.
- If you are shortlisting mains for hosting a party and looking for Indian curries, do give this green gravy loaded with vegetables a try. I am sure your guests will love it.
- This curry is a great meal prep recipe and the components can be made at home ahead of time.
- This homemade curry will save you $$ without slogging and give you immense satisfaction.
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Veg Hariyali Recipe
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Veg Hariyali
Veg Hariyali is a vegetarian North-Indian curry made with spinach and mint gravy as the base, topped with sauteed veggies.
Adjustable Servings –4
Ingredients
For the green gravy.
- 1½ tablespoons Mustard oil see notes
- 1 small onion finely chopped or in a food processor.
- 12 oz Spinach leaves approx. 1.5 bag of each 8oz packed spinach or equivalent.
- ½ cup mint leaves
- ½ cup cilantro see notes
- 2-3 small green chilies adjust the spice to your preference
- 3-4 garlic cloves OR 1 tablespoon minced
- 1 ” stick ginger OR 2 teaspoons minced/grated
- 3 tablespoons cashew paste soak and grind 12-15 cashews
- ½ cup milk OR coconut milk
- ¼ cup heavy cream , OR Coconut cream
Spices used
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon garam masala
- Salt to taste
- ½ teaspoon sugar or more to cut bitterness from the spinach.
- 1 teaspoon Kasoori methi see notes
For sautéed mixed vegetables
- 1 tablespoon cooking oil not mustard
- 1 small potato chopped into cubes
- 6-7 green beans cut into 1” pieces lengthwise.
- ¼ cup chopped carrot
- ¼ cup bell pepper red or green
- ¼ cup frozen sweet corn
- ½ cup small cauliflower florets
Seasoning
- Pinch of hing
- Pinch of cumin
- Pinch of turmeric
- ½ teaspoon mint powder skip if unavailable.
- Salt to taste
- ¼ teaspoon amchoor powder skip if unavailable
- 2 tablespoons water to aid cooking.
Instructions
For the gravy
- Mince the ginger garlic and green chilies in your food processor.
- Next add the spinach, mint, and cilantro in increments depending on the size of your food processor.
- Do not overfill as it may not crush it properly. Crush all of it by pulsing the processor a few times. Keep aside.
- Chop the onions in your chopper or use a knife.
- In a wide thick bottom pan, add in mustard oil.
- Once warm add in chopped onions and saute until translucent. Add in the remaining ingredients like the minced ginger, garlic, spinach, mint mixture.
- Sautee it 2-3 times. Now cover and cook for 10 minutes.
- Uncover and add in the masalas (seasoning), salt, sugar, cashew paste, milk. Cook for 5-6 minutes on medium flame.
- Now stir in the cream. Mix well.
- Add a few tablespoons of milk or water to adjust the consistency.
- Crush kasoori methi between your palms and add it in. Stir well and let it cook for 2-3 minutes.
- Taste and adjust seasoning if needed. The gravy thickens a bit as it cools down.
- Switch off the flame and keep it aside.
For pan sautéed veggies
- In another pan, use non-stick if frying potatoes.
- Add in oil. Once warm fry the potatoes until tender on low heat. You can cover and cook to speed up the process.
- Now add in all veggies, masalas, salt, and water. Cover and steam it for additional 2-3 minutes or until the veggies are fork-tender.
- Keep aside.
- Once you are ready to serve, toss in the veggies in the green gravy. Reserve some to garnish on the top.
- Enjoy it with a generous squeeze of lemon juice on the top. Serve it with roti or rice.
Step by Step video of the recipe –
Notes
The spice level of this recipe is 3 on 5. 5 being hot.
You may double or triple this recipe for serving at a party.
How to make cashew paste at home?
Making cashew paste at home is a part of my meal prep. I make it in bulk and freeze it in 2 tablespoons portion size. Follow this easy process below-- Soak 2 cups of raw cashew in warm water for 30 minutes and drain. Add the cashews to the blender along with a few tablespoons of water to aid blending. Make a smooth thick paste.
- Now line a baking pan with parchment. Scoop in 2 two tablespoon blobs spacing out. Freeze it for a few hours.
- Once they firm up transfer them to a freezer-safe ziplock bag. Freeze at all times.
- Use as needed. So easy and convenient.
Possible substitutes
- You may add sauteed vegetables of your choice. Refer to the list above in the post.
- If you want to keep it dairy-free and nut-free without heavy cream or cashews then opt for coconut milk and cream.
- You will have to add some makki ka atta aka yellow cornflour to thicken the gravy.
- Swap cashews with 1.5 tablespoons makki atta mixed with 4 tablespoons water to make a thick paste and add it after the greens are cooked well.
- Use green chilies of your choice, deseed for milder spice.
- If you do not like cilantro, skip it completely.
- Sometimes I use pre-made ginger and garlic (I make a big batch and freeze) so I skip mincing it in the food processor at the time of cooking.
Important tips.
- Process everything including ginger, garlic, onion, and chilies in a food processor.
- Cover and cook the hariyali gravy to speed up the process.
- Add more sugar if you do not like the bitter taste of spinach.
- Do not overcook the sautéed vegetables. If you are using raw potato then cook it first until tender followed by other veggies. If using boiled potato then fold it in the pan towards the end.
- Layer the veggies on the top rather than mixing them for a better presentation.
- Do not forget to squeeze in some lemon just before eating.
Storage instructions.
- The hariyali gravy keeps well in the fridge for up to 3 days.
- Freeze the curry sauce without topping it with veggies for up to 2 months in a freezer-safe container. Thaw and use as needed.
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