Skip to content
Back to your kitchen
Pune Festival Murgh Hariyali
🇮🇳 Indian

Pune Festival Murgh Hariyali

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Pune cooking — Pune Festival Murgh Hariyali brings a hariyali touch with a classic salna finish. About 43 minutes from fridge to table.

Prep 13 min Cook 30 min Serves 3 Easy

Ingredients

  • Chicken500 g, curry cut
  • Spinach100 g
  • Onion1, finely chopped
  • Cumin Seeds1 tsp
  • Turmeric Powder1/2 tsp
  • Mint Leaves1/2 cup
  • Fresh Cilantro1/2 cup

Optional extras

  • Curry Leaves1 sprig

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

Cook it with your pantry → Share this page: /dish/31257