Veg Diwani Handi Sanjeev Kapoor Khazana

Restaurant-style masaledaar sabzi ghar pe banake sabko deewana kar do, with Veg Diwani Handi! Traditional known to be made in the royal courtyards, yeh mix vegetable sabzi sabko deevana kar deti hai.

VEG DIWANI HANDI

Ingredients

12-15 small cauliflower florets, blanched with turmeric powder and drained
1 medium carrot, peeled and cut into inch cubes
cup shelled green peas
4 tbsps ghee
5-6 medium tomatoes, cut into quarters
10-15 cashew nuts, vertically halved
1 inch ginger, roughly chopped
10-12 garlic cloves
2 green chillies, slit
Salt to taste
1 tsp cumin seeds
cup fried onion
1 bay leaf
2-3 green cardamoms
4-5 black peppercorns
2-3 cloves
1 tbsps chopped garlic
2 green chillies, chopped
1 tsps red chilli powder
1 tbsp coriander powder
tsp turmeric powder
1 tbsps fresh cream + for garnish
tsp garam masala powder
tsp dried fenugreek leaves (kasuri methi) powder
1 tbsp chopped fresh coriander leaves
tsp screwpine water
3-4 fried cashew nut halves for garnish
Fresh coriander sprig for garnish
Onion roundels to serve
Lemon wedges to serve
Green chillies to serve
Parantha to serve

Method

1. Heat 1 tbsp ghee in a handi. Add tomatoes, cashew nuts, ginger, garlic and saut for 1-2 minutes. Add green chillies and salt and mix well. Add 2 cups water, mix and cook till it comes to a boil. Cover and cook for 8-10 minutes.
2. Meanwhile, heat 1 tbsp ghee in a pan. Add cumin seeds and let them change colour.
3. Add cauliflower florets, carrot and green peas and saut for 2-3 minutes. Take the pan off the heat.
4. Allow the tomato mixture to cool slightly. Transfer it into a grinder jar, add fried onion, and grind to a fine paste.
5. Heat remaining ghee in the handi. Add bay leaf, green cardamoms, black peppercorns, cloves, garlic and green chillies and saut for 1 minute.
6. Reduce the heat to low, add red chilli powder, coriander powder and turmeric powder and mix well.
7. Add the ground paste and mix. Add 1 cup water and mix till well combined.
8. Stir in the sauteed vegetables and mix, cover and cook for 6-8 minutes.
9. Add fresh cream, garam masala powder, dried fenugreek leaves powder and mix well. Add coriander leaves and screwpine water and mix.
10. Transfer into a small serving handi, garnish with fresh cream, fried cashew nuts and coriander sprig.

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