Vegan Hara Gobi Masala Curry with Flaky Dill Paratha

Hara Gobi Masala Curry (Cauliflower in Spinach Gravy) with flaky Dill Leaves Paratha is a spicy vegan cauliflower curry in a spinach gravy, perfect to enjoy with a flaky Indian flat bread with dill leaves. Flavored with aromatic Indian spices, hara gobi curry is a rich and healthy side dish you can enjoy with any Indian flat bread like rotis, naan etc.

Palak paneer is a favorite of many but in our house, only my children and I love it. With both my boys all grown up and away from home, paneer is a stranger in my kitchen. My husband and my Mom do not like it as they feel it is akin to the taste of non vegetarian food (they are pure vegetarians).

With winters here and plenty of cauliflower and spinach hitting the markets, I could not resist pairing both in a dish; so I came up with this super delicious and healthy hara gobi spinach curry.

It is similar to palak paneer but I have blanched the cauliflower a bit before adding to the spinach gravy in order not to overcook the gravy and lose its gorgeous green color!

Just blanch the gobi and spinach separately. Puree the spinach and add to a roasted onion-almonds paste with some aromatics like coriander, cloves, star anise etc. Cook for a few minutes, stir in the gobi and with one boil, a healthy Indian curry is ready to dunk your roti, paratha or naan in!

I had just bought a huge bunch of fragrant dill leaves and when I was planning to make this hara gobi spinach curry, I had to use these gorgeous looking herb in my flaky paratha to give it a wonderful flavor.

Do try this combo for your next meal and feel good about all these winter greens and vegetables that you will be serving your family in one delicious treat!

How to make Hara Gobi Masala Curry:

To make the dill parathas:

In a large deep bowl, mix whole wheat flour, chopped dill leaves, salt and 1 tbsp ghee or oil and make a soft and pliable dough with water.

Cover and keep aside for at least 30 minutes.

Make large lemon sized balls of the dough.

Dust the balls with flour and roll using a rolling pin to a large thin disc.

Brush the top with melted ghee or oil using a silicone brush and sprinkle flour over the rolled dough.

Starting from one end, fold the dough like pleats to form a long pleated strip.

Roll the strip tightly like a swiss roll, tucking the end underneath the roll.

Press each roll slightly, dust again with flour and roll into a large paratha or round disc.

Heat a griddle pan and once hot, place the rolled dill paratha on it.

Once the bottom is slightly cooked, flip, drizzle oil over the paratha and cook on both sides, pressing continuously over the parathas with a flat spatula to cook evenly. You will notice the layers separating distinctly.

Once cooked and golden brown on both sides, remove and place in between cloth to keep it soft and warm; continue with the rest of the dough. Makes about 6 flaky dill parathas.

To prepare the cauliflower in spinach gravy:

Blanch cauliflower florets in plenty of boiling water for 1 minute, remove and drain ( if you need a softer floret, boil for one more minute); keep aside.

In the same boiling water, blanch washed and cleaned spinach leaves with 1 green chilli for 1 minute, drain, shock with cold running water (to stop the cooking process and retain the fresh bright green color of the leaves), drain completely and keep aside.

Make a smooth puree in a blender and keep aside.

To make the masala paste:

In a saucepan or kadai, heat ½ tsp of oil and roast or fry cloves, cinnamon, star anise and cardamom pods on medium low heat for a few minutes until aromatic and fragrant.

Blend the roasted spices along with chopped onions, green chilies, almonds (whole and with skin), garlic and ginger to a fine paste.

To make the spinach gravy:

Heat the remaining oil in a deep saucepan and once hot, add 1 bay leaf and cumin seeds; fry on medium heat for a few seconds.

Stir in the blended onion-almond paste and coriander powder; sauté or fry on medium heat for 2 to 3 minutes until the oil separates.

Add the chopped tomatoes and fry again for a few seconds.

Tip in the spinach paste and add required amount of water along with salt to taste and pinch of sugar; mix well and bring to a boil.

Add the blanched cauliflower florets and garam masala powder, give it a good stir and simmer on medium low heat for 5 to 7 minutes, stirring often.

Remove from heat and serve garnished with slivered almonds and a squeeze of lemon juice; serve hot with flaky dill parathas or any Indian flat bread.

Enjoy!

For more similar Indian curries and flat breads, do check out these:

Flaky Methi Paratha

Puri with Aloo Raswala

Mushroom Tikka Masala Curry

Easy Bhatura

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Hara Gobi Masala Curry | Cauliflower in spinach gravy (Vegan)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 4

Ingredients

• 6 cups spinach leaves
• 1 green chilli/jalapeno
• 2 cups cauliflower/gobi flowerets
For the masala paste:
• ½ tsp oil
• 2 cloves
• 1 inch cinnamon
• 1 star anise
• 2 green cardamom pods
• 1 medium onion
• 1 green chilli
• 1 inch ginger
• 3 cloves garlic
• 1 green chilli
• 8 to 10 almonds
For the spinach gravy:
• 1tsp coriander powder
• ½ tsp garam masala powder
• 2 tbsp oil
• Salt to taste
• Pinch sugar
For garnish:
• Slivered almonds
• Cream (optional)
For the dill parathas:
• 2 cups whole wheat flour
• ¼ cup finely chopped dill leaves
• 1 tsp salt
• Oil for frying
• Melted ghee/clarified butter or oil (for vegan parathas)
• Extra flour for dusting

Instructions

To make the dill parathas:
1. In a large deep bowl, mix flour, chopped dill leaves, salt and 1 tbsp ghee or oil and make a soft and pliable dough with water.
2. Cover and keep aside for at least 30 minutes.
3. Make large lemon sized balls of the dough.
4. Dust the balls with flour and roll using a rolling pin to a large round thin disc.
5. Brush the top with melted ghee or oil generously using a silicone brush and sprinkle flour over the rolled dough.
6. Starting from one end, fold the dough like pleats to form a long pleated strip.
7. Roll the strip tightly, starting from one end, like a swiss roll, tucking the second end underneath the roll.
8. Press each roll slightly, dust again with flour and roll into a large paratha or round disc.
9. Heat a griddle pan and once hot, place the rolled dill paratha on it.
10. Once the bottom is slightly cooked, flip, drizzle oil over the paratha and cook on both sides, pressing continuously over the parathas with a flat spatula to cook evenly. You will notice the layers separating distinctly.
11. Once cooked and golden brown on both sides, remove and place in between cloth to keep it soft and warm; continue with the rest of the dough.
To prepare the cauliflower in spinach gravy:
12. Blanch cauliflower florets in plenty of boiling water for 1 minute, remove and drain ( if you need a softer floret, boil for one more minute); keep aside.
13. In the same boiling water, blanch washed and cleaned spinach leaves with 1 green chilli for 1 minute, drain, shock with cold running water (to stop the cooking process and retain the fresh bright green color of the leaves), drain completely and keep aside.
14. Make a smooth puree of the blanched spinach in a blender and keep aside.
To make the masala paste:
15. In a saucepan or kadai, heat ½ tsp of oil and roast or fry cloves, cinnamon, star anise and cardamom pods on medium low heat for a few minutes until aromatic and fragrant.
16. Blend the roasted spices along with chopped onions, green chilies, almonds (whole and with skin), garlic and ginger to a fine paste.
To make the spinach gravy:
17. Heat the remaining oil in a deep saucepan and once hot, add 1 bay leaf and cumin seeds; fry on medium heat for a few seconds.
18. Stir in the blended onion-almond paste and coriander powder; sauté or fry on medium heat for 2 to 3 minutes until the oil separates.
19. Add the chopped tomatoes and fry again for a few seconds on high.
20. Tip in the spinach paste and add required amount of water along with salt to taste and pinch of sugar; mix well and bring to a boil.
21. Add the blanched cauliflower florets and garam masala powder, give it a good stir and simmer on medium low heat for 5 to 7 minutes, stirring often.
22. Remove from heat and garnish with slivered almonds (optional) and serve hot with flaky dill parathas or any Indian flat bread.

Notes

You can substitute paneer (Indian cottage cheese) instead of cauliflower or even boiled and fried potatoes.

Do not puree the spinach too fine; you want a puree, not a paste!.

Adjust the spices according to taste.

For a richer gravy, stir in 1 to 2 tbsp of cream in the end.

Instead of almonds, you can use cashew nuts too or if you have a nut allergy, avoid it altogether.

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