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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- 3
- 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 from a cauliflower, cube the capsicum (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 smell is 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.





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