Monday, May 27, 2024
HomeFoodsHariyali Zaike Ka Tadka | Recipes using Green Gravy...

Hariyali Zaike Ka Tadka | Recipes using Green Gravy…

By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction to Green Gravy:

Green gravy, also known as coriander or cilantro chutney, is a flavourful sauce made from fresh coriander leaves, mint, green chilies, garlic, and other spices. It’s a popular condiment in various cuisines, adding a burst of freshness and heat to dishes.

Commonly used in Indian, Mexican, and Middle Eastern cuisines, green gravy serves as a versatile accompaniment for snacks, grilled meats, or as a dipping sauce. The vibrant green color and aromatic blend of ingredients make it a delightful and zesty addition to your culinary repertoire.

Origin of Green Gravy :

The origin of green gravy, or coriander chutney, can be traced to South Asian cuisines, particularly Indian cuisine. This condiment has a long history in Indian culinary traditions, where it has been used for centuries to add flavour and freshness to various dishes.

The specific recipes and ingredients can vary across regions and households, but the core components usually include fresh coriander, mint, green chilies, garlic, and spices. Over time, variations of green gravy have found their way into other global cuisines.

For instance, the concept of green sauces like salsa verde in Mexican cuisine shares similarities with coriander chutney. The popularity of this vibrant and flavourful sauce has transcended cultural boundaries, becoming a beloved accompaniment in diverse culinary settings around the world.

Health benefits of Green Gravy:

  1. Rich in Antioxidants: Coriander and mint are loaded with antioxidants, which can help neutralize harmful free radicals in the body and contribute to overall health.
  2. Vitamins and Minerals: Green gravy is a good source of vitamins A and C, as well as minerals like potassium and manganese, which play essential roles in maintaining a healthy immune system and supporting various bodily functions.
  3. Digestive Aid: Ingredients like mint and coriander have been traditionally used to aid digestion. They may help soothe the digestive system and alleviate issues like indigestion.
  4. Low in Calories: As a condiment, green gravy is generally low in calories, making it a flavourful and guilt-free addition to meals, especially when compared to heavier sauces or dressings.
  5. Anti-Inflammatory Properties: Some components, particularly in ingredients like garlic and ginger, may have anti-inflammatory properties, potentially offering benefits for those dealing with inflammatory conditions.
  6. Heart Health: The herbs and spices in green gravy, such as coriander, have been linked to potential cardiovascular benefits, including the ability to lower cholesterol levels.
  7. Boosts Metabolism: Spicy elements like green chilies can contribute to a temporary boost in metabolism, aiding in weight management.

Recipes using Green Gravy:

1) Hariyali Chicken (Green Chicken) :


  • 500g boneless chicken, cut into cubes
  • 1 cup green gravy (coriander-mint chutney)
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil
  • Fresh coriander leaves for garnish


1. Marination:

  • In a bowl, mix the yogurt, green gravy, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, and salt.
  • Add the chicken pieces to the marinade, ensuring they are well- coated.
  • Cover and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for richer flavors.

2. Cooking:

  • Heat oil in a pan over medium heat.
  • Add the marinated chicken along with the marinade.
  • Cook on medium heat until the chicken is fully cooked, and the gravy thickens. This usually takes around 15-20 minutes.

3. Garnish:

  • Once the chicken is cooked, garnish with fresh coriander leaves.

4. Serve:

  • Serve the Hariyali Chicken hot with naan, rice, or your favorite bread.

2) Mushroom Green Gravy:


  • 2 cups mushrooms, cleaned and sliced
  • 1 cup spinach, washed and chopped
  • 1 cup coriander leaves, washed and chopped
  • 1/2 cup mint leaves, washed and chopped
  • 1 large onion, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, chopped (adjust according to your spice preference)
  • 1 tablespoon ginger-garlic paste
  • 1/2 cup yogurt
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 3 tablespoons oil or ghee
  • 1 cup water
  • Fresh coriander leaves for garnish


  1. In a blender, combine spinach, coriander leaves, mint leaves, and green chilies. Blend until you get a smooth green paste. Set aside.
  2. Heat 2 tablespoons of oil in a pan. Add sliced mushrooms and sauté until they release their moisture and turn golden brown. Remove the mushrooms from the pan and set aside.
  3. In the same pan, add another tablespoon of oil. Add chopped onions and sauté until golden brown.
  4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  5. Add chopped tomatoes and cook until they become soft and the oil separates from the mixture.
  6. Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for 2-3 minutes.
  7. Add the green paste prepared earlier and cook for a few minutes until the mixture releases its aroma.
  8. Whisk yogurt and add it to the pan. Stir continuously to avoid curdling.
  9. Add water and salt to the gravy. Bring it to a boil and then reduce the heat to simmer. Let it cook for about 10-15 minutes until the flavors meld.
  10. Add the sautéed mushrooms to the gravy. Mix well and let it simmer for an additional 5-7 minutes.
  11. Garnish with fresh coriander leaves.
  12. Serve the Mushroom Green Gravy hot with steamed rice, naan, or roti.

3) Green Kofta Curry:

For Koftas:

  • 1 cup spinach, blanched and chopped
  • 1 cup green peas, boiled
  • 2 medium potatoes, boiled and mashed
  • 1/2 cup paneer, grated
  • 1/2 cup besan (gram flour)
  • Spices: garam masala, cumin powder, salt
  • Shape into koftas and fry until golden.

For Gravy:

  • 1 cup green gravy
  • Onion, tomatoes, cashew paste
  • Spices: cumin seeds, coriander powder, turmeric, red chili powder, salt
  • Cream for richness


  1. Make koftas.
  2. Fry until golden.
  3. Prepare gravy with spices, onion-tomato base, cashew paste, and green gravy.
  4. Add cream and season to taste.
  5. Pour the gravy over the koftas.
  6. Garnish with fresh coriander.
  7. Serve hot with naan, roti, or rice.

3) Methi Malai Murg (Creamy Fenugreek Chicken):


  • Chicken, 500g
  • Green Gravy: Fenugreek leaves (methi), green chilies, ginger, and garlic.
  • Cream, 1/2 cup
  • Onion, finely chopped
  • Cashew nuts, soaked and blended


  1. Sauté onions until translucent, add green gravy, and cook.
  2. Add chicken and cook until browned.
  3. Mix in blended cashew nuts, cream, and simmer until chicken is cooked.
  4. Garnish with fresh fenugreek leaves and serve.

5. Green Moong Dal Curry:


  • Green Moong Dal, 1 cup (soaked)
  • Green Gravy: Coriander, mint, green chilies, ginger, and garlic.
  • Onion, finely chopped
  • Tomato, chopped
  • Turmeric, cumin, and coriander powder


  1. Cook soaked moong dal until tender.
  2. Sauté onions until golden, add tomatoes, and cook until soft.
  3. Add green gravy, spices, and cooked dal. Simmer until well combined.

6) Green Gravy Rice Bowl:


  • 2 cups Cooked basmati rice
  • Grilled chicken or tofu
  • Sauteed vegetables (bell peppers, broccoli, carrots)
  • 1/2 cup Green gravy (coriander-mint chutney)


  1. Assemble a bowl with 2 cups cooked rice, grilled protein, and sauteed vegetables.
  2. Drizzle 1/2 cup green gravy over the bowl as a flavorful dressing. Toss everything together before serving.


In conclusion, green gravy, or coriander-mint chutney, is a versatile and flavourful condiment originating from South Asian cuisines, particularly Indian. Its vibrant green colour and aromatic blend of

fresh ingredients, including coriander, mint, green chilies, and spices, make it a popular addition to a variety of dishes. Beyond its delicious taste, green gravy offers several health benefits. It’s rich in antioxidants, vitamins, and minerals, and its components may contribute to digestive health, heart health, and metabolism.

The recipes provided showcase the diverse ways you can incorporate green gravy into your meals, from marinating grilled shrimp to dressing salads and creating tasty sandwiches and rice bowls.

Experiment with these recipes, adjusting measurements to suit your preferences, and enjoy the delightful and refreshing flavours that green gravy brings to your culinary creations. Whether you’re a fan of spicy or mild, these recipes offer a spectrum of options to satisfy your taste buds.

Dr. Kaviraj Khialani
Dr. Kaviraj Khialani
Chef Kaviraj Khialani is Swiss Certified in International Hotel Management & Culinary Arts. He is a Master Chef in over 33 types of International Cuisines & is certified by the British Executive Overseas Training Center-United Kingdom.

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