Vegetable Hariyali, Veg Green Curry by Tarla Dalal

Vegetable Hariyali ,
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Vegetable Hariyali

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. Although this dish has a wide assortment of veggies, with different flavours and textures, the addition of capsicum is quite noticeable because of its unique crunch and mildly spicy taste. The use of milk and cream makes the Vegetable Hariyali quite rich and luscious, while garam masala gives it a strong aroma and a spicy taste.

Preparation Time: 30 minutes.
Cooking Time: 6 minutes.
Serves 3.

1¾ cups diagonally cut and boiled mixed vegetables (carrot, French beans, cauliflower and baby corn)
½ cup boiled green peas
1 tbsp butter
¼ cup chopped capsicum
½ cup milk
2 tbsp fresh cream
½ tsp garam masala
Salt to taste

To be ground into a smooth hariyali paste (without using water)
1 cup blanched and chopped spinach (palak)
¼ cup chopped mint leaves (phudina)
2 tsp roughly chopped green chillies
1 tsp roughly chopped garlic (lehsun)
A pinch of turmeric powder (haldi)

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.
Serve hot.