Name: HARIYALI SUBZI (MIXED WINTER VEGETABLES COATED WITH A DELICIOUS GREEN SAUCE) recipe by Amrita Iyer at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 7
Ingredients: For the Green Paste :; 1 1/2 cups Fenugreek Leaves (or a mix of greens as you like) – washed and dried; 2 medium Onions – roughly chopped; 4 fat Garlic Cloves; The fast cooking vegetables :; 2 – 3 Green Onions (only the greens) – finely chopped; 1/2 Green Capsicum – diced; 3 – 4 Baby Corns – diced; The slow cooking vegetables :; 1 small/1/2 big Carrot – diced; 1/2 cup Cauliflower – separated into florets; 2 – 3 Cauliflower leaves and stems (optional); 1 cup finely sliced Cabbage; 1/2 cup peas – frozen/fresh; 1/2 cup French beans – chopped; 1/2 cup Sugar Snap Peas (Sem) – chopped; Other Ingredients :; 3 Potatoes – peeled and diced; 1 tsp Kashmiri Red Chilli Powder; 2 tso Coriander Powder; 2 tsp salt; 1 tbsp honey; 1 bay leaf; 1 tsp Garam masala; 2 tbsp Oil; 2 tbsp Coriander Leaves – finely chopped

ABOUT HARIYALI SUBZI (MIXED WINTER VEGETABLES COATED WITH A DELICIOUS GREEN SAUCE) RECIPE

Hariyali means greenery and subzi vegetables or a vegetable preparation!So this absolutely lip smacking subzi is mixed assorted vegetables which is cooked in a paste of greens thus making them even more healthy and drool worthy!Though I do not know the roots of this awesome preparation,I know that this was made at the turn of the century.I first had this for lunch with fluffy,hot Pooris and white as Jasmine Basmati Rice and Dal at a family friend’s house back in 1994 when I was still a schoolgirl and fell in love with it the very instant I put the first morsel into my mouth!The lady late Mrs Sharda Srivastava who was my grand mother’s friend was a great cook and it is she who taught us the basics of North Indian cooking from making Roti to the best of food connoisseur food!Mrs Srivastava may have become an angel above but her cooking has never been forgotten and will be passed on for others to know and learn!

Ingredients Serving: 7

For the Green Paste :
1 1/2 cups Fenugreek Leaves (or a mix of greens as you like) – washed and dried
2 medium Onions – roughly chopped
4 fat Garlic Cloves
The fast cooking vegetables :
2 – 3 Green Onions (only the greens) – finely chopped
1/2 Green Capsicum – diced
3 – 4 Baby Corns – diced
The slow cooking vegetables :
1 small/1/2 big Carrot – diced
1/2 cup Cauliflower – separated into florets
2 – 3 Cauliflower leaves and stems (optional)
1 cup finely sliced Cabbage
1/2 cup peas – frozen/fresh
1/2 cup French beans – chopped
1/2 cup Sugar Snap Peas (Sem) – chopped
Other Ingredients :
3 Potatoes – peeled and diced
1 tsp Kashmiri Red Chilli Powder
2 tso Coriander Powder
2 tsp salt
1 tbsp honey
1 bay leaf
1 tsp Garam masala
2 tbsp Oil
2 tbsp Coriander Leaves – finely chopped

Instructions

Add the Fenugreek Leaves,chopped Onions and Garlic in a blender and make a fine paste.Keep aside.
Pan fry Potatoes : Heat 1 tbsp Oil on low heat and add Potato dices.Sprinkle 1/2 tsp salt and fry till soft and golden brown.Drain and place on an absorbent paper.
Fry the vegetables : In the same pan you will have some oil left over after draining the Potatoes.Add the vegetables under “The slow cooking vegetables” and sprinkle 1/2 tsp salt again.
Cover and cook for 15 – 17 minutes till all vegetables are tender but retain their shape.If using Paneer pan fry that as well and keep aside.
Make the subzi : Heat the other 1 tbsp Oil and add Bay Leaves.Now pour in the prepared Green Paste and fry for 5 – 6 minutes on medium heat till Oil separates.
Now add the vegetables under “The slow cooking vegetables”,Potatoes as well as those under “The fast cooking vegetables”.Add honey and mix well.
Check for salt and add the rest if required.Cover and cook on low heat for 5 – 7 minutes till all the vegetables are nicely cooked and amalgamated with the Green Paste.
Remove Bay Leaves and sprinkle Garam Masala and Coriander Leaves.Serve hot with Roti,Poori,Paratha or plain boiled rice!

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