Hariyali Gobi – Palak Cauliflower Curry Recipe
A vibrant and flavorful North Indian curry that brings together the richness of spinach (palak) with the hearty goodness of cauliflower (gobi). The distinct green color of the curry comes from a blend of fresh palak and aromatic spices, making this dish not only delicious but also visually stunning. Served with phulka, kadhi pakora, or spicy paneer pulao, this dish is perfect for a wholesome weeknight dinner. Whether you’re following a diabetic-friendly diet or simply craving something light yet flavorful, this Hariyali Gobi is the ideal choice.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) – cut into large florets | 2 cups |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Spinach (palak) – washed and chopped | 500 grams |
| Tomato – chopped or pureed | 1 |
| Garlic – grated | 2 cloves |
| Ginger – grated | 2 inches |
| Green Chilies – slit | 2 |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Cinnamon powder (Dalchini) | 1 inch stick |
| Cumin powder (Jeera) | 1 teaspoon |
| Fresh cream | 2 tablespoons |
| Butter | 1 tablespoon |
Preparation Time:
20 minutes
Cooking Time:
25 minutes
Total Time:
45 minutes
Servings:
4
Cuisine:
North Indian
Course:
Lunch
Diet:
Diabetic Friendly
Instructions:
-
Prepare the Hariyali Masala:
To begin with, we will prepare the vibrant hariyali (green) masala for this curry. Heat 1 tablespoon of butter in a pressure cooker over medium heat. Once the butter has melted, add the cumin seeds and grated garlic. Sauté for a few seconds until the garlic releases its fragrance. -
Add the Aromatics:
Next, add the cinnamon stick, slit green chilies, chopped spinach (palak), chopped or pureed tomato, cumin powder, garam masala powder, and turmeric powder. Stir the ingredients together and sauté for another 2–3 minutes, letting the spices release their aroma. -
Pressure Cook the Masala:
After sautéing, add about 1 tablespoon of water to the mixture. Cover the pressure cooker and cook for one whistle, then turn off the heat. Let the pressure release naturally by running it under cold water. This technique helps preserve the fresh green color of the spinach. -
Blend the Masala:
Once the pressure is released and the masala has cooled slightly, transfer the contents to a blender. Blend the mixture into a smooth, green puree without adding much water, keeping it as thick as possible. Set aside. -
Cook the Cauliflower:
While the hariyali masala is being prepared, heat a little oil in a large kadai or frying pan. Add the cauliflower florets and sauté them with a pinch of turmeric powder and salt. Cook for a few minutes until the florets begin to soften. -
Cook the Cauliflower Further:
Sprinkle a little water over the cauliflower, cover the pan, and allow it to cook for 5–7 minutes until tender but still firm to bite. The cauliflower should not be mushy. Once done, toss in the garam masala and stir-fry for an additional 2–3 minutes, then turn off the heat. -
Combine the Curry and Cauliflower:
In a separate pan, gently heat the green spinach puree you prepared earlier. Stir in the fresh cream to add a rich, creamy texture. Once the curry is heated through, transfer it to a serving bowl. -
Add the Roasted Gobi:
Carefully place the sautéed cauliflower florets into the green spinach curry, making sure they are evenly coated with the curry. Stir gently to combine. -
Serve:
Serve the Hariyali Gobi hot with freshly made phulka, kadhi pakora, or a side of spicy paneer pulao for a complete meal.
Tips:
-
Cauliflower Cooking Tip:
To ensure the cauliflower stays firm, avoid overcooking it. The florets should be tender yet slightly crisp, holding their shape when mixed into the curry. -
Spice Adjustment:
Adjust the level of green chilies and garam masala based on your preference for spice. You can even reduce the amount of cumin powder if you prefer a milder flavor. -
Variations:
For a richer flavor, you can also add a tablespoon of kasuri methi (dried fenugreek leaves) to the spinach curry just before serving. This adds an extra depth of flavor to the dish.
Nutrition Information (per serving):
| Nutrient | Value (approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 6g |
| Carbohydrates | 15g |
| Fat | 12g |
| Fiber | 5g |
| Sugar | 4g |
| Sodium | 300mg |
This Hariyali Gobi recipe is a delightful way to enjoy the goodness of cauliflower and spinach, with a medley of spices that bring warmth and depth to each bite. Ideal for those on a diabetic-friendly diet, this dish is low in calories but rich in nutrients, making it both wholesome and delicious. The creamy spinach curry pairs beautifully with the roasted cauliflower, creating a perfect balance of flavors that will leave you wanting more!
