Veg Diwani Handi

Ingredients

To prepare the gravy masala
  • 5-6 tablespoons oil
  • 2 large onions (thinly sliced)
  • 2 large tomatoes ( roughly chopped)
  • ¼ teaspoon salt
  • 2 green chillies
  • ¼ cup cashews
To prepare the vegetables
  • water for boiling
  • 1 cup cauliflower (florets)
  • ½ cup carrots
  • ¼ teaspoon salt
  • 2 tablespoons oil
  • ½ cup beans
  • ½ cup green peas
To prepare the main sabji
  • 2 tablespoons oil
  • 1 bay leaf
  • 1 star anise
  • 2 green cardamoms
  • 1 small cinnamon stick
  • 4 cloves
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon red chilli powder
  • 2 tablespoons coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 3 tablespoons water
  • 2 tablespoons fresh coriander
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi
  • salt if required
  • 2 tablespoons butter
  • 2 tablespoons fresh cream

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

To prepare the gravy masala
  1. Heat oil in a pan, now shallow fry the onions till it gets a light golden brown colour.
  2. Once done remove them in a plate. Remove the excess oil as well and leave only 2 tablespoons in the pan.
  3. Now add chopped tomatoes and salt. Cook for 3-4 minutes or until they turn soft.
  4. Further add green chillies and cashews and cook them for another 3-4 minutes.
  5. Let the mixture cool down completely and then transfer it in a mixer grinder and grind till it forms into a smooth paste. Add some water if needed.
To prepare the vegetables
  1. Boil water in a pan and then add cauliflower, carrots and salt. Let them boil for 5 minutes or until they are 70% cooked. Once done strain the vegetables and keep them aside.
  2. In another pan heat oil and add beans and green peas. Cook them for 2 minutes.
  3. Now add the boiled cauliflower and carrots and mix well. Sauté them for another 2 minutes. Once done, remove them in a plate.
To prepare the main sabji
  1. Heat oil in a pan. Now add the whole spices; bay leaf, star anise, green cardamom, cloves and cinnamon stick.
  2. Add ginger garlic paste and cook for a minute or until it gets a light golden brown colour.
  3. Now lower the flame and add all the dried spices; red chilli powder, coriander powder, turmeric powder and cumin powder and mix well. Add 3 tablespoons of water so the spices don’t burn. Turn the heat to medium and cook till the oil separates from the sides.
  4.  Now add the onion and tomato gravy we prepared earlier and cook for 5-6 minutes or until the oil separates from the sides.
  5. Further add the sautéed vegetables and mix well.
  6. Add water as per your desired consistency and let the it simmer on medium heat for 5-6 minutes.
  7. Now add fresh coriander, kasuri methi, garam masala and mix well. Let it cook for another 2 minutes.
  8. Lastly add fresh cream. Cover it with a lid and cook for another 2 minutes.
  9. Veg diwani handi is ready. Serve hot with any Indian bread like roti, paratha, naan or kulcha or rice.

Recipe Notes

  • While cooking the tomato and onion gravy make sure you keep stirring else it might stick to the pan as it has cashews in it.
  • You can add sweet corn, baby corn or capsicums too.
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