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.
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