I have been trying to get this Haryali spaghetti recipe down for AGES so please excuse my excitement over this finally hitting the blog! In previous versions I either couldn’t get the texture right or the color, and both were very important to me because food has to have the right mouth feel and of course, look appealing enough that you want to sit down with a big ol bowl and slurp it up.
“Haryali” refers to pretty much anything green and traditionally it’s got tons of cilantro, green chilis and occasionally mint, spinach, scallions etc. If you’ve made just about any recipe of mine then you know how much I love ALL of these flavors. My Green Garlic Bread, Haryali Chicken, Pesto Rotini, all have tons of greens in it in various forms and are some of my favorite meals to eat at home so check those out if you also love your greens!
I used spinach in this recipe but you can sub the spinach for some tuscan kale, or feel free to add in some herbs like mint, or basil – both would work well!
This recipe can be kid friendly Indian fusion recipe as well if you leave out the green chilis. I make a milder version of this for Shaan baby and he loves it ! If you’re in the mood for more pasta recipes be sure to check out my famous Pav Bhaji Pasta, Gochujang Noodles, Mushroom & Pepper Linguini, and of course my Queso & Shells!
Hope you enjoy this recipe! If you’ve got questions, leave them in the comments or shoot me a DM over on @thechutneylife! Happy Eating!
Yield 4 Servings
- 1/2 box thin spaghetti, cooked al dente
- 1 tsp ginger, minced
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tbsp garlic, minced
- 1 onion, finely diced
- 2 serrano chilis, finely diced
- 1/2 tsp cumin powder
- 1 tsp salt
- 2 serrano chilis, halved
- 2 cups spinach, tightly packed
- 1/2 tsp cumin powder
- 1 bunch cilantro, roughly chopped
- 1 clove garlic
- pinch salt
- In a blender, or nutribullet combine all of the ingredients for the chutney and blend until smooth. The consistency should be thick but saucy. Add water in small amounts, just enough to get the blender going and get the chutney smooth. Set aside.
- In a large pot heat 2 tbsp of oil over medium high heat. Once the oil is hot, add the cumin seeds and green chilis and saute until they begin to splutter. Add diced onions and cook the onions until the begin to soften , stirring so the onions do not brown.
- Add the garlic, ginger, dry spices and continue to stir until the garlic and ginger are no longer raw in smell but become fragrant (about 5 minutes).
- Reduce heat to low, add the chutney to the pot and stir to incorporate the ingredients well.
- Add the cooked spaghetti and stir well. The sauce will thicken slightly once you have added the spaghetti and as the spaghetti continues to fully cook.
- Turn the heat off, add the pecorino romano or parmesan cheese to taste, adjust salt and serve hot!
I love your recipes! How long would sauces like the one used in this recipe and other ones you have like your ‘crack sauce’ stay good in the freezer? I was thinking of prepping a large quantity of these sauces and storing it as ice cubes in the freezer to save time for whenever I’d like to use it. Do you think this would be possible, or would it not stay good in the freezer?
I made this – I grounded Baby spinach, coriander & mint. I skipped the ginger-garlic. And followed rest of the recipe. It was yum! My daughter said “delicious! Can you make this for school lunch?”
Thank you for your ideas.
This can easily be made gluten free by using spiraled Zucchini
I added half lemon at the end (bc its extremely hot for my girl) and it comes out amazing.
Thanks for the recipe