The spice level of this recipe is 3 on 5. 5 being hot.You may double or triple this recipe for serving at a party.
How to make cashew paste at home?
Making cashew paste at home is a part of my meal prep. I make it in bulk and freeze it in 2 tablespoons portion size. Follow this easy process below-
Soak 2 cups of raw cashew in warm water for 30 minutes and drain. Add the cashews to the blender along with a few tablespoons of water to aid blending. Make a smooth thick paste.
Now line a baking pan with parchment. Scoop in 2 two tablespoon blobs spacing out. Freeze it for a few hours.
Once they firm up transfer them to a freezer-safe ziplock bag. Freeze at all times.
Use as needed. So easy and convenient.
Possible substitutes
You may add sauteed vegetables of your choice. Refer to the list above in the post.
If you want to keep it dairy-free and nut-free without heavy cream or cashews then opt for coconut milk and cream.
You will have to add some makki ka atta aka yellow cornflour to thicken the gravy.
Swap cashews with 1.5 tablespoons makki atta mixed with 4 tablespoons water to make a thick paste and add it after the greens are cooked well.
Use green chilies of your choice, deseed for milder spice.
If you do not like cilantro, skip it completely.
Sometimes I use pre-made ginger and garlic (I make a big batch and freeze) so I skip mincing it in the food processor at the time of cooking.
Important tips.
Process everything including ginger, garlic, onion, and chilies in a food processor.
Cover and cook the hariyali gravy to speed up the process.
Add more sugar if you do not like the bitter taste of spinach.
Do not overcook the sautéed vegetables. If you are using raw potato then cook it first until tender followed by other veggies. If using boiled potato then fold it in the pan towards the end.
Layer the veggies on the top rather than mixing them for a better presentation.
Do not forget to squeeze in some lemon just before eating.
Storage instructions.
The hariyali gravy keeps well in the fridge for up to 3 days.
Freeze the curry sauce without topping it with veggies for up to 2 months in a freezer-safe container. Thaw and use as needed.