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
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
To prepare the gravy masala
- Heat oil in a pan, now shallow fry the onions till it gets a light golden brown colour.
- Once done remove them in a plate. Remove the excess oil as well and leave only 2 tablespoons in the pan.
- Now add chopped tomatoes and salt. Cook for 3-4 minutes or until they turn soft.
- Further add green chillies and cashews and cook them for another 3-4 minutes.
- 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
- 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.
- In another pan heat oil and add beans and green peas. Cook them for 2 minutes.
- 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
- Heat oil in a pan. Now add the whole spices; bay leaf, star anise, green cardamom, cloves and cinnamon stick.
- Add ginger garlic paste and cook for a minute or until it gets a light golden brown colour.
- 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.
- Now add the onion and tomato gravy we prepared earlier and cook for 5-6 minutes or until the oil separates from the sides.
- Further add the sautéed vegetables and mix well.
- Add water as per your desired consistency and let the it simmer on medium heat for 5-6 minutes.
- Now add fresh coriander, kasuri methi, garam masala and mix well. Let it cook for another 2 minutes.
- Lastly add fresh cream. Cover it with a lid and cook for another 2 minutes.
- 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.
