Sabz Diwani Handi

This recipe of veg handi is inspired by the rich heavy food that is served in restaurants. once in a while, it's alright to be indulgent. For this Sabz Diwani handi, the gravy or base is made from cashew paste, onion tomatoes, and cream. A bit sweet, mild and creamy gravy. Generally, the veggies are fried or sauteed. You can also use steamed veggies.

Ingredients

1 tbsp ghee

1/2 cup french beans cut into one-inch pieces

1/2 cup carrot cut into one-inch fingers

1 cup gobi cut into florets

4-5 baby corn cut into four slices

1 cup fresh green peas

1/2 tsp turmeric powder

Salt to taste

For the masala paste:

2 onions sliced and deep-fried

8 cashew nuts

1 tomato chopped

Grind the above and make a fine paste

For the tempering:

2 tbsp oil

1 tsp jeera/cumin seeds

2 cloves/lavang

1/2 inch cinnamon/dalchini

1 cardamom/elaichi

1 bay leaf/tejpattha

1 tsp ginger garlic paste

1/2 tsp turmeric powder

1-2 tsp red chilli powder

1 tsp coriander/dhania powder

1 chopped green chilli

1/2 cup cubed capsicum

2 tbsp fresh cream

1 tsp Kasuri methi

1 tsp garam masala powder

Salt to taste

Chopped coriander leaves

2 tbsp roasted cashews for garnishing

Procedure

• Heat 1 tbsp ghee in a pan, put french beans, carrots, gobi florets, green peas, baby corn, with turmeric powder and salt.

• Saute for 5 minutes or till it is cooked. Transfer them into a bowl and keep them aside.

• Heat 2 tbsp oil in a Kadai, add jeera,lavang,dalchini and tej pattha.Saute for a second.

• Add ginger-garlic paste and saute for 2-3 minutes

• Add turmeric powder, red chilli powder and coriander powder. Fry for 2-3 minutes.

• Now add in the ground onion tomato paste and saute till oil leaves the sides.

• Add chopped green chilli and capsicum cubes.

• Add in the sauteed veggies and 1/2 cup water and salt to taste.

• Cover and cook for 10 minutes. Open the lid and add the fresh cream.

• Add in garam masala powder and kasuri methi.

• Cook for 2 minutes on a low flame.

• Turn off the flame and garnish with Chopped coriander leaves and roasted cashews.

• Serve hot with roti,phulkas ,naan or parathas.