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Hariyali Chaman

Hariyali Chaman

Cooking Time

Preparation Time : 20

Cook Time : 25

Total Time : 45


Serves 5

  • spinach/palak leaves 2 cups

  • methi/fanegreek leaves 2 cups

  • green peas boiled 1 cups

  • chopped capicicum, beans, fresh green onion 1/2 cups

  • coriander leaves 1/4 cups

  • green chilles 2-3 nos

  • ginger garlic paste 1 tsp

  • salt 1 tsp

  • malai 1/2 tbsp

  • garam masala 1 tsp

  • oil 1 tbsp

  • green garlic chopped 1/4 cups

  • grated panner 1/4 cups

  • For 2nd tadka:- oil/ghee 1/2 tbsp

  • cumin seeds 1 tsp

  • dreied red chillies 1-2 nos

  • cloves garlic 3-4 nos

  • sesame seeds 1 tbsp


  • 01

    Chop the spinach & methi leaves n wash under running water.

  • 02

    Blanch the spinch n methi leaves, onion n green chillies in salted lukewarm water for few minutes and cool.

  • 03

    Squeeze out the excess water from the spinch n methi leaves and grind to a paste. Keep aside

  • 04

    Add oil in a heavy bottom pan and add cumin seeds n let them splutter. Add a ginger garlic paste add onion and saute till it is translucent.

  • 05

    Add chopped vegetables with water till the veggies are done. Add boiled green peas and saute for a second.

  • 06

    Add the ground paste and let it cook for 5 minutes.

  • 07

    Add a cup of strained water, add ground prepared garam masala and cook untill all the water has evaporated and the oil separates out.

  • 08

    Add the crumbled paneer n malai fold in well..

  • 09

    Adjust the salt and check the seasonings.

  • 10

    Add green garlic, green onion and combine well. Add the butter n crushed few leaves of kasuri methi between ypur palms and sprinkle over a chaman.

  • 11

    Tadka:- heat oil/ghee in a tadka pan and fry cumin seeds, dried red chillies, crushed garlic and white sesame seeds. Pour this tadka over the prepared chaman.

  • 12

    Serve hot hariyali Chaman with roti, naan , paratha or rice.



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