Hariyali Gobi | Gobi palak gravy | Hariyali gravy

Hariyali gobi aka gobi palak gravy is a healthy and comforting spinach recipe Indian which is frequently prepared in northern Indian houses during the winter season. In this preparation, roasted aka fried cauliflower florets and spinach-coriander puree are cooked together along with onion-tomato, ginger garlic and some spices. It is a versatile green curry that can be accompanied by flatbreads like roti, chapati, paratha or you can also pair up the healthy curry with rice items like steamed rice, jeera rice etc. It is a very simple and easy recipe which makes it easily adaptable to a regular diet.

About the recipe
Health Benefits of Spinach and Cauliflower
Tips and Suggestions
How to make Hariyali Gobi (step wise photos)
Recipe Card

Hariyali gobi is a Hindi name and its name itself explains the recipe. The word hariyali means refreshing green which refers here to green leafy vegetables like spinach and coriander leaves. On the other hand, gobi means cauliflower.

In short, hariyali gobi is a spicy curry prepared with cauliflower and either with finely chopped spinach and coriander leaves or with spinach-coriander puree. Many variations can be done in this recipe by adding different vegetables like potatoes, chickpeas etc. It is a healthy vegan curry that is mostly relished with flatbread or rice.

During my childhood days, hariyali gobi was considered a winter delicacy because fresh spinach leaves, coriander leaves and cauliflower were only available in the winter season during those days. But nowadays all these vegetables are easily available throughout the year.

We all know the benefits of consuming green vegetables. But it is always very tough to add this healthy stuff to our kids’ diet. This palak gobi recipe could be a great option to add spinach to kids’ regular diet. You can even prepare it by skipping chillies too. It gets prepared very quickly and can be a good option for your kid’s lunchbox with a pair of chapatis.

I had this palak gobi ki sabji for the first time in a north Indian restaurant and I loved it. After that, I prepared the dish at home and everyone loved it, especially my daughter who always refuses to eat spinach. Since then hariyali gobi has become one of the regular dishes of our weekday lunch table.

Hariyali gobi is a very simple and easy-to-make recipe. The difficulty level of cooking this recipe is very low which is perfect for beginners. It gets prepared with minimal ingredients. All the ingredients are very common and readily available in any Indian kitchen pantry. The best part of the recipe is that it gets prepared very quickly without investing much time.

Spinach aka palak: The primary ingredient of the recipe that is used as a puree to prepare the thick green curry.

Cauliflower: Another most important ingredient of the recipe which adds bite and texture to the dish.

Coriander leaves: The addition of coriander leaves makes it a green-rich curry and adds a soothing aroma to the gravy.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and to flavour the curry.

Tomato: The addition of tomatoes adds a slight tanginess and enhances the taste of the dish.

Green chillies: It adds a heaty taste and refreshing flavour to the dish.

Whole spices: I have used cinnamon sticks, cumin seeds for the tempering of the dish and kasuri methi at the final stage of cooking.

Ground spices: I have used turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder for the recipe. All the spices are equally important to flavour up the curry.

Water: Water is used to blanch the spinach leaves and for the gravy to adjust consistency.

Salt: The most important ingredient which adds saltiness.

Oil: To cook the dish. You can use any edible oil for the recipe like vegetable oil, soya oil, sunflower oil, olive oil etc.

Hariyali gobi with step-by-step photos and instructions have been provided in the ‘Instructions’ section. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the hero ingredients of the recipe ‘Spinach’ and ‘Cauliflower’.

• The nutrients present in spinach help to control our blood sugar level, blood pressure level and cholesterol level.
• The folic acid present in spinach is extremely beneficial for pregnant women.
• Spinach is low in carbs and full of fibre. They are extremely good for our digestive system and help to get rid of constipation.
• They are a great source of vitamins and minerals. The vitamin C present in spinach makes our skin healthy and glowing.
• Any leafy greens like spinach are very beneficial for our eyesight too. The high level of chlorophyll present in spinach is great for our vision.

• It is a good source of nutrients, vitamins and minerals.
• It is full of fibre which is good for our digestive system.
• It contains antioxidants which help to get rid of many chronic diseases.
• Cauliflowers have low calories and can be your great friend during the journey for weight loss.
• It is a good source of sulforaphane which decreases the risk of heart disease and diabetes.

• Blanch the spinach leaves before making puree. It reduces its cooking time and helps to retain its green colour.
• Always use finely chopped onions and tomatoes for a better texture of the gravy.
• If you want to prepare the dish for kids then adjust the amount of chilli accordingly.
• I have prepared the dish vegan. If you like, you can add fresh cream at the end for richness and enhance the taste.
• Don’t skip kasuri methi from the recipe. It gives a nice flavour to the dish.

To prepare the hariyali gobi, first, wash the spinach leaves aka palak and blanch them for 2-3 minutes. Then immediately strain it and put it either in iced water or cold water to let the spinach cool down. Put the blanched spinach in the jar of a mixer grinder. Add coriander leaves, green chilli into the jar and close the lid. Pulse it to a smooth paste and keep it aside.

Cut the cauliflower into medium florets and finely chop onions and tomatoes for the curry. On the other hand, make a ginger-garlic paste.

Put a pan on flame and allow it to become completely dry. Then add oil to the pan and wait until it is hot. Add the cauliflower florets and sprinkle some salt on it. Give a nice stir and fry them over medium flame for around 10-12 minutes until they lose their crunch and golden brown spots occur on them. Strain the cauliflower florets out and keep them aside.

In the same pan, add the whole spices cinnamon stick, cumin seeds and allow them to crackle.

Then add the chopped onions and cook them over medium flame for around 10-12 minutes. Add ginger-garlic paste and cook it on low flame for another 2-3 minutes.

Add tomatoes and cover the pan. Cook it in low flame for 5-6 minutes until the tomatoes get mushy.

Add salt, turmeric powder, cumin powder and coriander powder, one by one into the pan and cook for another couple of minutes on low flame.

Now add the spinach-coriander puree into the pan and give a nice mix. Cook it over medium flame for 1-2 minutes. Add some water for the gravy and give it a stir. Turn the flame high until the gravy starts boiling.

Then turn the flame to low and add garam masala powder, kasuri methi into the pan and mix it well.

Add the cauliflower florets into the pan and mix it well. Cover the pan and cook it on low flame for another 7-8 minutes until the cauliflower gets completely cooked. Then turn off the flame.

Many palak recipes have already been shared in my previous post. You can check a few of them like

Palak paneer
Palak matar
Chole palak recipe
Aloo palak ki sabji
Palak curry
Kala chana palak

..And Many more…

1 cup = 250ml

• 250 grams Spinach
• 50 grams Coriander leaves
• 1-2 green Chillies, adjust accordingly

• 1 Cauliflower, cut into medium florets
• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 1 large Tomato, small diced and deseeded
• ½ teaspoon Cumin seeds (Jeera)
• 1-inch Cinnamon stick (Dalchini)
• ½ teaspoon Turmeric powder
• 1 teaspoon Cumin powder (Jeera powder)
• 1 teaspoon Coriander powder (Dhania powder)
• 1 teaspoon Garam Masala powder
• ½ tablespoon Kasuri methi (Dried fenugreek leaves)
• 2 tablespoons Oil, for Cooking
• Salt to taste
• 1½ cups of Water for Gravy

1. First, wash 250 grams of spinach leaves aka palak and blanch it for 2-3 minutes.
2. Immediately strain it and put it either in iced water or cold water to let the spinach cool down.
3. Strain the blanched spinach and put it in the jar of a mixer grinder. Add 50 grams of coriander leaves, 1-2 green chilli into the jar and close the lid. Pulse it to a smooth paste and keep it aside.
4. Cut the cauliflower into medium florets and finely chop onions and tomatoes for the curry. On the other hand, make a ginger-garlic paste.
5. Put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of oil to the pan and wait until it is hot.
6. Add the cauliflower florets and sprinkle some salt on it. Give a nice stir and fry them over medium flame for around 10-12 minutes until they lose their crunch and golden brown spots occur on them. Strain the cauliflower florets out and keep them aside on a plate.
7. In the same pan, add oil if required and add the whole spices – 1-inch cinnamon stick, ½ teaspoon cumin seeds and allow them to crackle.
8. Add the chopped onions and cook them over medium flame for around 10-12 minutes.
9. Add 1 tablespoon ginger-garlic paste and cook it on low flame for another 2-3 minutes.
10. Add tomatoes and cover the pan. Cook it in low flame for 5-6 minutes until the tomatoes get mushy.
11. Add salt, ½ teaspoon turmeric powder, 1 teaspoon cumin powder and 1 teaspoon coriander powder, one by one into the pan and cook for another couple of minutes on low flame.
12. Now, add the spinach-coriander puree (Step 3) into the pan and give a nice mix. Cook it over medium flame for 1-2 minutes.
13. Add 1½ cups water for the gravy and give a stir. Turn the flame high until the gravy starts boiling.
14. Turn the flame to low and add 1 teaspoon garam masala powder, ½ tablespoon kasuri methi into the pan and mix it well.
15. Add the fried cauliflower florets (Step 6) into the pan and mix it well. Cover the pan and cook it on low flame for another 7-8 minutes until the cauliflower gets completely cooked.
16. Turn off the flame and hariyali gobi is ready to serve now.

Transfer the hariyali gobi into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Hariyali Gobi | Gobi palak gravy | Hariyali gravy

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

For the spinach paste

●        250 grams Spinach

●        50 grams Coriander leaves

●        1-2 green Chillies, adjust accordingly

Other ingredients

●        1 Cauliflower, cut into medium florets

●        2 Onions, finely chopped

●        1 tablespoon Ginger-Garlic paste

●        1 large Tomato, small diced and deseeded

●        ½ teaspoon Cumin seeds (Jeera)

●        1-inch Cinnamon stick (Dalchini)

●        ½ teaspoon Turmeric powder

●        1 teaspoon Cumin powder (Jeera powder)

●        1 teaspoon Coriander powder (Dhania powder)

●        1 teaspoon Garam Masala powder

●        ½ tablespoon Kasuri methi (Dried fenugreek leaves)

●        2 tablespoons Oil, for Cooking

●        Salt to taste

●        1½ cups of Water for Gravy

Instructions

1. First, wash 250 grams of spinach leaves aka palak and blanch it for 2-3 minutes.
2. Immediately strain it and put it either in iced water or cold water to let the spinach cool down.
3. Strain the blanched spinach and put it in the jar of a mixer grinder. Add 50 grams of coriander leaves, 1-2 green chilli into the jar and close the lid. Pulse it to a smooth paste and keep it aside.
4. Cut the cauliflower into medium florets and finely chop onions and tomatoes for the curry. On the other hand, make a ginger-garlic paste.
5. Put a pan on flame and allow it to become completely dry. Then add 2 tablespoons of oil to the pan and wait until it is hot.
6. Add the cauliflower florets and sprinkle some salt on it. Give a nice stir and fry them over medium flame for around 10-12 minutes until they lose their crunch and golden brown spots occur on them. Strain the cauliflower florets out and keep them aside on a plate. 
7. In the same pan, add oil if required and add the whole spices - 1-inch cinnamon stick, ½ teaspoon cumin seeds and allow them to crackle.
8. Add the chopped onions and cook them over medium flame for around 10-12 minutes.
9. Add 1 tablespoon ginger-garlic paste and cook it on low flame for another 2-3 minutes.
10. Add tomatoes and cover the pan. Cook it in low flame for 5-6 minutes until the tomatoes get mushy.
11. Add salt, ½ teaspoon turmeric powder, 1 teaspoon cumin powder and 1 teaspoon coriander powder, one by one into the pan and cook for another couple of minutes on low flame.
12. Now, add the spinach-coriander puree (Step 3) into the pan and give a nice mix. Cook it over medium flame for 1-2 minutes.
13. Add 1½ cups water for the gravy and give a stir. Turn the flame high until the gravy starts boiling.
14. Turn the flame to low and add 1 teaspoon garam masala powder, ½ tablespoon kasuri methi into the pan and mix it well.
15. Add the fried cauliflower florets (Step 6) into the pan and mix it well. Cover the pan and cook it on low flame for another 7-8 minutes until the cauliflower gets completely cooked.
16. Turn off the flame and hariyali gobi is ready to serve now.