Haryali or Chutney kaleji

Name: Haryali or Chutney kaleji
Cuisine: Pakistani
Ingredients: 500 g small bite size pieces of kaleji; 6-8 green chillies for a spicy kick,; 5 cloves garlic; 30 g fresh coriander, leaves and stalks; 15 g mint, leaves only; 1/4 cup Onion paste; 250 g yogurt, full fat and ideally greek; for a mild flavour 6tbsp white vinegar; 1/4-1/3 cup oil, as per preference; 1-1.5 tsp salt, or to taste; 1/4 tsp Turmeric powder; 1/4 tsp red chilli powder; 2 tsp coarsely ground black pepper, or to taste

Sumera Rahman @cook_19058549

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#Kaleiji
#CHOOSETOCOOK
I choose to cook because cooking give me relaxation to avoid over thinking and frustration
Kaleiji is one of the most liked item of brakefast in my house 🏡 super quick and easy green Hariyali or chutney kaleji recipe. This recipe is tangy, fresh-tasting and goes so well with a simple salad and naan! Perfect for a quick weeknight dinner too
Here are some ideas:
Serve alongside naan, chutneys and a zesty salad
Serve cooked with a more liquid gravy alongside rice dish such as Matar or Chana Pilau
Make a paratha roll using this as a filling alongside lots of green chutney, tamarind chutney and red onions
Cook a bulk amount of this at the start of the week and use as filling for sandwiches, wraps, quesadillas etc
Cook this without adding any additional water and use in salads
Eat it with just a fork and a side of chutney if you feel the need. It tastes great on its own too! Don't forget to squeeze a lemon 🍋

Sumera Rahman @cook_19058549

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Ingredients

500 gsmall bite size pieces of kaleji
6-8green chillies for a spicy kick,
5 clovesgarlic
30 gfresh coriander, leaves and stalks
15 gmint, leaves only
1/4 cupOnion paste
250 gyogurt, full fat and ideally greek
for a mild flavour 6tbsp white vinegar
1/4-1/3 cupoil, as per preference
1-1.5 tspsalt, or to taste
1/4 tspTurmeric powder
1/4 tspred chilli powder
2 tspcoarsely ground black pepper, or to taste

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Steps

1

In a blender, blitz the garlic, coriander, mint, yogurt, chillies and vinegar until smooth. Set aside until needed. Add as little water as possible. Marinate the kaleji pieces with this green chutney
2

In a wok or pan, add your oil. Heat up and add the onion paste 1/4 cup and sauté
3

Now add in the kaleji pieces. A few minutes in, once it begins to gain some colour, add the salt. Fry the kaleji until it no longer remains pink and begins to change in colour
4

Add the remaining mixture into the pan. Cook this on high, stirring often until the mixture begins to thicken. You want to cook this down until the mixture begins to coat the pieces of kaleji and looks glossy. Once the mixture has thickened, have a taste-check and add the coarsely ground black pepper, adjusting if you need it as per preference
5

If you would like your green kaleji /haryali kaleji or chutney kaleji to be as shown in the images, you can stop cooking it once the mixture looks like how it does in the pictures. If you would like some sauce, add yoghurt as per your liking and cook on a medium heat until the sauce comes to a slow simmer.
Skim off any excess oil if needed before serving
6

Notes
Please do not use black pepper powder - it will ruin the colour of the dish. Use coarsely ground black pepper only.