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HARIYALI THALI - Vegetables In Green Curry, Spinach Paratha and Green Peas Halwa

HARIYALI THALI - Vegetables In Green Curry, Spinach Paratha and Green Peas Halwa

Cooking Time

Preparation Time : 30

Cook Time : 30

Total Time : 60

Ingredients

Serves 7

  • For veg in green curry - chopped beans, carrots and peas 600 gms

  • Boiled spinach 2 cups

  • Coriander leaves 1 cups

  • Methi leaves 1/2 cups

  • Curry leaves 1/4 cups

  • Cinnamon stick 1/4 nos

  • Cloves 3 nos

  • Saunf 1/2 tsp

  • chopped onion 1 cups

  • chopped tomatoes 1 cups

  • chopped capsicum 1/2 cups

  • Jeera 1/2 tbsp

  • Hing 1/2 tsp

  • Oil 2 tbsp

  • Chilli ginger garlic paste 2 tbsp

  • Salt 1 tbsp

  • Cashew nuts 1 tbsp

  • For parathas :wheat flour 4 cups

  • boiled spinach gravy 2 cups

  • For green peas halwa : fresh green peas 2 cups

  • Milk 1 cups

  • Sugar 1/2 cups

  • Ghee 1 tbsp

  • Elaichi powder 3/4 tsp

  • Thin Sliced pista 4 nos

  • Thin sliced badam 5 nos

Directions

  • 01

    For gravy - Mix cinnamon stick, cloves, saunf, cashew nuts in a mixie jar and grind. Add spinach, coriander, curry leaves, methi leaves and grind all together to form a thick paste. Add little water if required.

  • 02

    Heat oil in a pan. Add jeera, hing and saute capsicum, onion, tomatoes till softens.

  • 03

    Then add the green paste, chilli ginger garlic paste and salt. Cook untill raw smell goes and little oil is seen.

  • 04

    Boil the vegetables in a separate container with 1/2 tbsp of salt and enough water.

  • 05

    Drain the extra water once cooked.

  • 06

    Add all the boiled vegetables in the green gravy and mix well. Add little water if required.

  • 07

    The veg will have a thick consistency.

  • 08

    For paratha - knead the wheat flour with spinach gravy and 1/2 tbsp salt.

  • 09

    For peas halwa - heat ghee in a pan. Add the crushed green peas and milk and saute till the raw smell goes and thickens a bit.

  • 10

    Add sugar and stir well till it gives the thick consistency. Add elaichi powder and spread it thick on a flat tray.

  • 11

    Sprinkle pista badam on top and cut small pcs once cool. Serve cold

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