Ingredients

• 1 bunch - spinach
• 1 bunch - coriander
• 1/2 bunch - mint leaves
• 15 - French beans, diced
• 2 to 3 - carrots, diced
• 1/2 cup - green peas
• 3 to 4 - potatoes, diced
• 5 to 6 - onions, medium sized, finely chopped
• 3 to 4 - cloves of garlic, finely chopped
• 1 inch - ginger, finely chopped
• 3 to 4 - green chillies
• oil to cook
• 1/2 tsp - dhania powder
• 1/2 tsp - haldi powder
• 1/2 tsp - jeera powder
• 1 tsp - red chilli powder
• Salt to taste
• 1 spoon - cream or malai to garnish
• 2 to 3 - almonds to garnish, finely chopped

How to Make Veg Hariyali

• Blanch the spinach in boiling water for a couple of mins. Reserve the water.
• Grind the blanched spinach, coriander, mint leaves and green chillies to a smooth paste with some of the spinach water.
• Boil the carrots, French beans, potatoes and green peas. Keep aside.
• Heat oil in the pan. Add onions and cook till light pink in colour.
• Add the garlic and ginger. Cook for a couple of mins.
• Add the spinach paste and cook till the oil separates.
• Add boiled vegetables and the other masalas.
• Cook for about 5 mins on medium flame.
• Add the cream and almonds at the time of serving.