Veg Diwani Handi Recipe | Subz Diwani Handi | Veg Handi Recipe | Diwani Handi Recipe | Veg Handi | Subz Diwani Handi Recipe | Veg Handi Restaurant Style | Mix Veg Handi Recipe | Spice Eats Recipes


Ingredients for Veg Diwani Handi:

(TspTeaspoon; TbspTablespoon)

Vegetables:
Cauliflower florets 100 gms (1 cup)
Green Beans, sliced 100 gms (1 cup)
Carrots, thick slices 100 gms (1 cup)
Fresh or frozen green peas 100 gms (1 cup)
Capsicum (Green Pepper), cubed 50 gms

Tempering:
Green Cardamom 3
Cinnamon 2
Cloves 3
Bay Leaf1
Cumin Seeds (Jeera) 1 tsp

Spice Powders:
Turmeric Powder 1/4 tsp + 1/4 tsp
Red Chilli Powder 1.5 tsp
Kashmiri Chilli Powder 1 tsp
Coriander Powder 1.5 tsp

Fried Onion Cashew nuts paste:
Fried Onions (Birista) 3 onions (180 gms )
Cashew nuts 12

Other Ingredients:
Garam Masala Powder 1 tsp
Ginger Garlic paste 2 tsp
Readymade tomato purée 5 tbsp
Green Chillies, chopped 2 nos.
Fresh Cream 4 tbsp
Roasted and crushed Kasuri Methi 2 tsp
Ghee 1 tbsp
Refined Oil 3 tbsp
Salt 1/2 tsp+ 1/2 tsp+ 1/4 tsp for seasoning
Coriander leaves, chopped, for garnish 2 tbsp

Preparation:

Slice 3 medium onions (180 gms) and fry in oil till golden.
Once cooled, add into a grinder along with the cashew nuts and grind into a coarse paste.
Now add 34 tbsp water and blend into a smooth paste.
For the vegetables, slice the beans and carrots, take out florets from a cauliflower, cube the capsicum (green pepper) and shell the fresh peas. You can also use frozen peas.

For the tomato purée, you can use readymade tomato purée. In case you’re using tomato paste, dilute it with water if it’s too thick/concentrated. In case readymade tomato purée is not available, you can blend 2 red tomatoes and use that instead. There will of course be a variation in taste and color.

To sauté/fry the vegetables, heat 1 tbsp ghee in a pan and add the sliced beans. Sauté for 12 mins on medium heat and then add the sliced carrots and cauliflower florets.
Add 1/2 tsp salt to taste, give a mix and continue to sauté for 2 mins on medium heat.
Now add the green peas and 1/4 tsp turmeric & give a mix.
Continue to sauté on medium heat for another 1 min and then remove all the sautéed vegetables onto a plate

Dry roast the Kasuri Methi(Fenugreek leaves) and crush by hand once cooled.

Process:

Heat 3 tbsp oil in a pan and then add the cumin seeds.
Once it splutters, add the whole Garam masalas and lastly the bay leaf.
Give a stir and then add the ginger garlic paste. Fry on low heat for 2 mins till the raw smell is gone.
Now add the tomato purée and 34 tbsp water. Give a mix and cook on medium heat for 23 mins till cooked and oil separates.
Add all the spice powders (Turmeric, Red Chilli Powder, Kashmiri Chilli Powder, Coriander Powder) and 1/2 tsp salt. Give a mix, add the chopped green chillies and cook on medium heat for 23 mins till oil separates.
Now add the OnionCashew paste made in the grinder earlier, mix and fry for 34 mins on medium heat till it’s cooked and oil separates.
Now add the sautéed vegetables and the cubed capsicum (green pepper) mix and fry on medium heat for 34 mins till the vegetables are coated well with the masala and oil separates.
Now add 200 ml water, give a mix & cover and cook on low heat for 12 mins till the vegetables are cooked and oil separates.
Add the cream, Garam masala powder and Kasuri Methi & salt for seasoning.
Give a mix and simmer for 2 mins on low heat.
Garnish with finely chopped coriander leaves.





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