Loaded with Flavor and Vegetables , this meal is one of those one pot wonders that are winners as its super delicious and has both all the vegetables and protein one needs.

This recipe is my take on a Punjabi dish called Vegetable Hariyali , Hariyali translates to greenary /grass/greens…. and this is what the sauce is all about . It’s like the other famous Punjabi didh , palak ( spinach) paneer , Hariyali gets more green by including mint and coriander leaves too. This gives a brightness and freshness to the dish.

And if that’s not enough to sell you on making this delicious meal… it’s a one pot meal for the whole family. For those that have family members on team veg AND team meat , you understand the time and effort to make 2 separate protein dishes and a common vegetable. So this meal doubles and is low maintenance , instead of the paneer , use tofu for vegan options or chicken etc. for non-veg family members. Less work for the cook ….happy days!

You will need :

Part 1

• 300g spinach
• Handful mint
• Handful coriander (dhania)

• 3 onions
• 3 cloves garlic
• 2/3 green chillies
• Big handful of cashews
• Ghee/oil

Part 2 :

• Ghee/oil
• Cumin seeds ( jeera)
• Dry red chilli (optional)
• Sprig of Curry leaves
• 2/3 cups chopped vegetables ( Your choice – I used Carrots , baby marrow and green peppers)
• 1/2 tsp hurdee
• Salt
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/4 tsp cardamom powder
• Touch of fresh cream or coconut milk
• Paneer or tofu or ‘ other ‘ – pan fried

Method:

1. Blanche spinach leaves in hot water for a few moments , then rinse in cold water. Set aside. You want to wilt the leaves but not sit too long in the hot water , keeping the bright green color in tact.
2. In a pan add ghee , once melted add roughly chopped onions , garlic , chilli and cashews. You want the onions to soften slightly and garlic and cashews to get aromatic. No need to brown, you want the onions translucent and sweet.
3. Add all ingredients in part 1 in a blender jug to blitz into a paste . Remember to add the mint and coriander.
4. Set smooth green goodness aside.
5. In a hot pan , add ghee , cumin, red chilli and curry leaves – allow to crackle
6. Add your chopped veggies
7. Season with salt , tumeric and coriander powder
8. Toss and allow veggies to cook until tender
9. Add Green Goodness to veggies
10. Add garam masala and cardamon
11. Simmer for a few minutes , swirl in fresh cream, and panfried paneer.
12. Simmer for 2 minutes and ready to garnish with fresh coriander leaves and drizzle of cream.
13. Eat with Roti or rice.

I enjoyed mine with a bowl of Basmati .

For a crispy touch to the rice I added the following :

I did a quick braise of ghee , cumin seeds , curry leaves and cashews.

The cream does add a yummy touch , but you can easily opt out or substitute it for yoghurt.

Enjoy this fully loaded green goodness.