VEG DIWANI HANDI RECIPE | SUBZ DIWANI HANDI | VEG HANDI RECIPE

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 | Aapkirasoi Recipes
Ingredients for Veg Diwani Handi:
(Tsp-Teaspoon; Tbsp-Tablespoon)
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-
Cinnamon- 2
Cloves-3
Bay Leaf-1
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 3-4 tbsp water and blend into a
smooth paste.
For the vegetables, slice the beans and carrots,take out florets of cauliflower.cube thecapsicum (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 1-2
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 smellis
gone.
Now add the tomato purée and 3-4 tbsp water.
Give a mix and cook on medium heat for 2-3
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 2-3 mins till oil separates
Now add the Onion-Cashew paste made in the
grinder earlier, mix and fry for 3-4 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 3-4 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.