Hariyali Gobhi is something I will make again and again!
Yes..not just it tastes good but also goes well with Roti, Parathas and even plain Dal Rice. So yes, why won’t I make it again. Well I mostly love Palak Paneer but then Paneer’s Calcium over powers the goodness of Spinach hence when I am looking from nutrition point of view, I would go by Hariyali Gobhi. Now the thing is how to make this recipe in such manner that it really retains it maximum goodness.
So when you blanch spinach, do not over cook. Add in boiling water and let it stay in that for a while. Do not throw that water but use it in making the puree. That is why when blanching do not add too much of water.
Adding lemon in Hariyali Gobhi helps in absorption of Iron and Cauliflower too adds Vitamins and Minerals in this entire combination. Also you can either cook the cauliflower or use steamed Cauliflower for this recipe, that also helps in nutrition retention and works quite well on taste.
Don’t forget to add some toasted garlic on top of the serving of Hariyali Gobhi. Garlic has lots of medicinal benefits, good for immunity and also helps in immunity. Besides all this, it gives a great flavour to the food too.
Hariyali Gobhi
Simple , easy and healthy recipe of Gobhi with Spinach
Ingredients
- 1/2 cup Spinach Puree
- 2 cups Cauliflower Florets
- 10 Garlic Cloves
- 1 Chopped Onion
- 1 tbsp Grated Ginger
- 1 tsp Cumin Seeds
- 1 tbsp Cumin Powder
- 1/2 tsp Turmeric
- 1/2 tsp Black Pepper Powder
- 1 tsp Garam Masala Powder
- 1 tbsp Lemon Juice
- 1/4 tsp Red Chilli Powder
- 1 tbsp Oil
- 1 tsp Salt
- 1 tsp Kasoori Methi
Instructions
To make Spinach Puree, we first need to boil water and add around 20 clean leaves of Spinach and put the flame off and let the leaves blanch in hot water for 5 mins. Then drain the water and add cold water and then just the leaves with very little water can be added in mixer for making the puree. This can be stored for good 2 to 3 days.
Now heat oil in a wok and add cumin seeds and garlic and saute it for a min.
Next add chopped onions and grated ginger and let it saute for another min.
Add Cauliflower, cumin powder, salt, black pepper, turmeric and with very little water , say 1/4 cup cook this covered till Cauliflower is done but not mushy.
Once Cauliflower is done add Spinach Puree and give it a nice mix and if required very little water but it should be covered nicely with spinach however nor dipping into it.
Add the kasoori methi at the point and gently mix it again and put off the flame.
Now add lemon juice over it and separately caramelise garlic in some oil and red chilli powder.
At the time of serving add the caramelised garlic on top and enjoy with hot and steaming dal and rice or parathas.
