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!
Hari Bhaji recipe - How to make Hari Bhaji
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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 soda
2 tbsp oil
1/2 cup finely chopped onions
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1 1/2 cups chopped and boiled mixed vegetables (french beans , carrots , green peas and cauliflower)
1/2 cup finely chopped tomatoes
1/2 cup milk
salt to taste
1 tbsp fresh cream
To Be Ground Into A Ginger-garlic-green Chilli Paste
12 mm ( 1/2") piece ginger (adrak)
4 garlic (lehsun) cloves
3 green chillies , roughly chopped
To 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 Garnish
2 tbsp finely chopped coriander (dhania)
Method
- Method
- Combine 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 paratha
| Energy | 158 cal |
| Protein | 3.7 g |
| Carbohydrates | 8.8 g |
| Fiber | 3 g |
| Fat | 11.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 983.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 20.1 mg |
| Folic Acid | 27.1 mcg |
| Calcium | 102.9 mg |
| Iron | 1.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 25.6 mg |
| Potassium | 142.4 mg |
| Zinc | 0.3 mg |
Outbrain
Mixed vegetables in spinach gravy is superb. The herbs like mint and dill imparts a super flavour to it.
Extremely tasty veggies with a brilliant blend in of spinach and suva and then cooked in a cashew-nut and spicy ginger garlic paste.