Easy Veg Diwani Handi Recipe
Easy Veg Diwani Handi Recipe: A flavorful mix of vegetables in a rich, creamy gravy, spiced perfectly for a delicious, hearty meal.
Ingredients
VEGETABLES NEEDED
- 8-10 Cauliflower florets (nearly 100-150 gram)
- 2 carrots (chopped - nearly 100 gram)
- 8-10 green beans (chopped - nearly 100 gram)
- 1 small capsicum (chopped into pieces - nearly 50 gram)
FOR MAKING TOMATO PASTE
- 2 Tomatoes
- 5-6 garlic cloves
- 1 inch piece of ginger
- 3 dry red chilies
- 2-3 tbsp water
FOR MAKING ONION BARISTA PASTE
- 3/4 cup onion barista/fried onion (made from 3 onions)
- 8-10 cashews (soaked for 30 minutes)
OTHER INGREDIENTS NEEDED
- 1 tsp vegetable oil
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- 2 bay leaves
- 2 green cardamoms
- 10-12 black pepper corns
- 1 inch piece of cinnamon
- 1 tbsp kashmiri red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 10-12 cashew nuts
- 5-6 roasted cashew nuts
- 1 tsp tomato ketchup
- 1/4 tsp kewra water
- 1/4 tsp rose water
- 1/4 tsp green cardamom powder
- 1 cup water
- Handful of coriander leaves (chopped)
Instructions
- Take a pan with 1 tsp oil and add cauliflower florets, carrots and green beans alongwith pinch of salt. Do not add capsicum this time.
- Saute while stirring continuously until they are 70% cooked. Keep aside.
- Add tomatoes, ginger, garlic, dry red chilies and water in a grinder jar.
- Grind to a fine paste. Keep aside.
- Now add onion barista and soaked cashews in the grinder jar.
- Make a paste of these too. Keep aside.
- Take handi and add mustard oil in it. If you don't have handi, you can use any other pan as well but traditionally this recipe is made in handi.
- When oil smokes, add bay leaves, cumin seeds, green cardamoms, cinnamon stick and black pepper corns.
- When cumins splutter, add tomato paste, tomato ketchup, red chilli powder, coriander powder, turmeric powder and salt. Mix.
- Cook the tomatoes paste, while stirring occasionally, until oil is seen separating.
- Add onion barista paste, cashews & capsicum and saute for 30 seconds.
- Add sauted vegetables (cauliflower florets, carrot & beans) and water. Mix well.
- Cover the handi and cook on low heat for 5-7 minutes but stir at intervals.
- Then add garam masala, kewra water, rose water and coriander leaves. Mix.
- Serve hot after garnishing with roasted cashews.