Veg Diwani Handi
Veg Diwani Handi is a rich and creamy flavorful mixed vegetable curry. This simple yet delicious recipe is filled with mixed vegetables, cashew nuts, and cream.
Ingredients
Veggies
- 1/2 medium Red onion cut into petals
- 1 medium Green bell pepper
- 1 large Carrot diagonally sliced
- 7-8 Green beans cut diagonally
- 1/2 cup Cauliflower small florets
- 3/4 cup Green peas frozen
- 2 tsp Oil divided
For The Paste
- 2 large Tomatoes chopped
- 1 tsp Tomato paste
- 8 Cashew nuts whole
- 1/3 cup Fried onions
- 1/4 tsp Salt
- 1 tsp Oil
For The Gravy
- 1/2 medium Red onion finely chopped
- 1/2 inch Ginger crushed
- 2 large Garlic cloves crushed
- 1 tsp Cumin seeds
- 1/2 inch Cinnamon stick
- 1 Bay leaf
- 4 Black pepper
- 1 Cardamom
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp Red chili powder
- 1.5 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Garam masala
- 2 tsp Kasoori methi divided
- 1/4 cup Cilantro chopped
- 1 1/4 tsp Salt or as required
- 1 tsp Sugar
- 1 tbsp Oil
- 2 tsp Ghee
- 1/4 cup Heavy cream
Instructions
Preparing The Veggies
- In a pan, add 1 tsp oil, transfer the bell peppers, and stir fry them on high heat for about 2 minutes.
- Next, add the onion petals, a pinch of salt, and fry them for 2 minutes, or until the veggies turn slightly brown on the top. Transfer the veggies on a plate and set them aside.
- Add another tsp of oil in the same pan. Add beans and cook them on high heat for about 2 minutes.
- Next, add a pinch of salt, transfer the carrots, and cook them for 1 minute. Now add cauliflower florets and cook them on high heat for about 2 minutes or until the veggies turn slightly brown on the top.
- Now, add green peas and cook them for 1 minute on medium heat.
- Transfer all the veggies to the plate and set them aside.
Making The Paste
- In the same pan, add 1 tsp oil, chopped tomatoes, and some salt. Mix everything well and cook for about 6-7 minutes by covering with a lid.
- Add whole cashew nuts, mix, and put the lid back on. Let the mixture cook for about 1 minute and turn off the heat. Let the mixture cool down completely.
- In a blending jar, transfer the tomato mixture, tomato paste, and fried onions with ¼ th cup water. Blend the mixture until it turns into a smooth paste.
For The Gravy
- In a handi or pan, heat some oil and ghee on medium heat.
- Add cumin seeds, a cinnamon stick, bay leaf, black pepper, and cardamom.
- Transfer some onions and sauté for a minute.
- Now add some crushed ginger, garlic, and sauté for another 1 minute.
- Next, add asafoetida, turmeric, Kashmiri red chili powder, red chili powder, coriander powder, and cumin powder. Fry the spices for 30 seconds.
- Transfer the tomato cashew nuts paste. Mix everything well.
- Cover the pan with a lid and let the sauce cook for 3-4 minutes.
- Add some sugar to balance the sourness, some crushed kasoori methi, and garam masala. Mix everything well.
- Next, add around ¾ th cup hot water, mix, and cover the pan with a lid. Cook the sauce for another 2-3 minutes.
- Transfer the veggies to the gravy, mix, and cover the pan with a lid. Let the veggies simmer in the gravy for about 5-6 minutes.
- Add some heavy cream in the pan, mix, and cook the gravy for 30 seconds.
- Combine some chopped cilantro, crushed kasoori methi, mix, and serve hot.
Notes
- Cooking the veggies on a high heat is very important to make them tender and crunchy. Cook the veggies around 70%, until they turn slightly brown on the top.
- Cook the tomatoes very soft and mushy to remove the rawness from them.
- Blend the tomato mixture until it turns soft and smooth.
- Simmer the veggies in the gravy until they turn soft.