You are here: Home > Course > Main Course > Sabzis, Curries > Quick Sabzis > Hari Bhaji Hari Bhaji by Tarla Dalal Brimful of nutrients — nothing can describe the hari bhaji better. Loaded not just with vegetables but also the abundant goodness of spinach and herbs like dill and mint, this recipe is so tasty and wholesome, you cannot wish for anything better! 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हिन्दी में पढ़ें (Hari Bhaji in Hindi) હરી ભાજી - ગુજરાતી માં વાંચો (Hari Bhaji in Gujarati) Hari Bhaji recipe - How to make Hari Bhaji Tags Quick SabzisLeafy Vegetable SabzisIndian PartyKadai VegQuick Sabzis Preparation Time: 20 mins Cooking Time: 12 mins Total Time: 32 mins 4Makes 4 servings Show me for servings Ingredients 1/2 cup finely chopped spinach (palak)1 tbsp chopped dill leaves (shepu / suva bhaji)1 tbsp chopped mint leaves (phudina) a few drops of lemon juice a pinch of baking soda2 tbsp oil1/2 cup finely chopped onions1 tbsp dried fenugreek leaves (kasuri methi)1 tsp coriander-cumin seeds (dhania-jeera) powder1/2 tsp garam masala1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , green peas and cauliflower)1/2 cup finely chopped tomatoes1/2 cup milk salt to taste1 tbsp fresh creamTo Be Ground Into A Ginger-garlic-green Chilli Paste12 mm ( 1/2") piece ginger (adrak)4 garlic (lehsun) cloves3 green chillies , roughly choppedTo Be Ground Into A Smooth Cashew-poppy Seeds Paste (using Little Water)1 tbsp broken cashewnuts (kaju)1 tbsp poppy seeds (khus-khus)For The Garnish2 tbsp finely chopped coriander (dhania) Method MethodCombine the spinach, dill leaves, mint leaves, lemon juice and baking soda along with ¼ cup of water in a deep kadhai and cook on a medium flame for 1 to 2 minutes.Cool slightly and blend in a mixer to a smooth purée. Keep aside.Heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn translucent.Add the ginger-garlic-green chilli paste and sauté on a medium flame for a few seconds.Add the dry fenugreek leaves, coriander-cumin seeds powder and garam masala and sauté on a medium flame for a few more seconds.Add the mixed vegetables, tomatoes, milk and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the spinach purée, cashew-poppy seeds paste and cream, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.Serve hot garnished with coriander. Nutrient values per parathaEnergy158 calProtein3.7 gCarbohydrates8.8 gFiber3 gFat11.4 gCholesterol0 mgVitamin A983.9 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.5 mgVitamin C20.1 mgFolic Acid27.1 mcgCalcium102.9 mgIron1.3 mgMagnesium0 mgPhosphorus0 mgSodium25.6 mgPotassium142.4 mgZinc0.3 mg