🇮🇳 Harially Curry

🌿 Usha’s Easy Hariyali Curry (Green Herb Curry)

Bright, fresh, and packed with herbs—this recipe uses Usha’s Curry Starter as the foundation, with a boost of cilantro and mint.

Hariyali Curry – a green curry made with fresh herbs like cilantro, mint, and spinach. “Hariyali” means “greenery” in Hindi. Commonly used with chicken (Hariyali Chicken), it’s flavorful and herbaceous.

🔑 Recipe Key:

🥦 Vegetarian | 🔥 Mild Heat | 👨‍👩‍👧‍👦 Family Favorite | 🍛 Makes Enough to Share

🛒 Ingredients:

• 1 jar Usha’s Curry Starter
• 1 cup cilantro leaves (packed)
• ½ cup mint leaves
• 1–2 green chilies (adjust to taste)
• 1-inch piece fresh ginger
• 2 garlic cloves
• ½ cup plain yogurt or coconut milk
• 1 lb protein of choice: chicken, paneer, tofu, or mixed vegetables
• 1–2 tbsp oil or ghee
• Salt to taste
• Optional: squeeze of lemon juice

🧑‍🍳 Instructions:

1. Make the green paste:
   Blend cilantro, mint, green chili, ginger, and garlic with a splash of water until smooth.
2. Sauté:
   Heat oil in a pan. Add Usha’s Curry Starter and sauté for 2–3 minutes to wake up the spices.
3. Add green paste:
   Stir in the green herb paste. Cook for 4–5 minutes until the raw smell is gone.
4. Add protein/veg:
   Stir in your protein or vegetables. Sauté for a minute.
5. Add yogurt or coconut milk:
   Stir in yogurt or coconut milk. Simmer on low until the protein is cooked through and the curry is thick and creamy (10–15 min).
6. Season and finish:
   Taste for salt. Add a squeeze of lemon juice for brightness.

🍽 Serve With:

• Basmati rice, jeera rice, naan, or roti
• Cucumber raita or a simple salad

💡 Tips & Variations:

• For a vegan version: Use tofu and coconut milk.
• For extra richness: Add a spoon of cream or cashew paste at the end.
• Want a dry version? Use this as a tikka-style marinade, grill your protein, and serve as an appetizer.