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

VEG DIWANI HANDI

Ingredients

12-15 little cauliflower florets, blanched with turmeric powder and drained
1 medium carrot, peeled and cut into 1/2 inch cubes
1/2 cup shelled green peas
4 tablespoons ghee
5-6 medium tomatoes, cut into quarters
10-15 cashew nuts, vertically cut in half
1 inch ginger, approximately chopped
10-12 garlic cloves
2 green chillies, slit
Salt to taste
1 tsp cumin seeds
1/2 cup fried onion
1 bay leaf
2-3 green cardamoms
4-5 black peppercorns
2-3 cloves
1 1/2 tbsps chopped garlic
2 green chillies, chopped
1 1/2 tsps red chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 1/2 tablespoons fresh cream + for garnish
1/2 tsp garam masala powder
1/4 tsp dried fenugreek leaves (kasuri methi) powder
1 tablespoon sliced fresh coriander leaves
1/2 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 tablespoon ghee in a handi. Include tomatoes, cashew nuts, ginger, garlic and sauté for 1-2 minutes. Add green chillies and salt and blend well. Add 2 cups water, mix and cook till it pertains to a boil. Cover and prepare for 8-10 minutes.
2. Meanwhile, heat 1 tbsp ghee in a pan. Include cumin seeds and let them alter colour.
3. Include cauliflower florets, carrot and green peas and sauté for 2-3 minutes. Take the pan off the heat.
4. Allow the tomato mix to cool somewhat. Transfer it into a grinder jar, include 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 sauté for 1 minute.
6. Reduce the heat to low, include red chilli powder, coriander powder and turmeric powder and blend well.
7. Add the ground paste and mix. Add 1 cup water and mix till well integrated.
8. Stir in the sauteed vegetables and mix, cover and cook for 6-8 minutes.
9. Include fresh cream, garam masala powder, dried fenugreek leaves powder and blend 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.

Click to Subscribe:
For more dishes:
Get Licensed on Sanjeev Kapoor Academy:
To get dishes on your Google or Alexa devices, click on this link:
Finest prepared in Wonderchef Kitchenware.
Purchase Now on:
Facebook:
Twitter:
Instagram:

#SanjeevKapoor #SanjeevKapoorKhazana #VegDiwaniHandi #VegHandi #Vegetable #Vegrecipes #IndianCuisine #Dinnerideas #Indianfood #Vegcurry #Sabzi #vegetablecurry

sanjeev kapoor sanjeev kapoor dish sanjeev kapoor dishes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes veg diwani handi veg diwani handi dish how to make veg diwani handi veg diwani handi recipe hotel design veg diwani dish veg diwani restaurant design veg handi mix veg handi mix veg handi dish veg handi recipe veg handi veg handi dining establishment design veg dishes

Activate Your Brain Song Now — And Give Your Mind The Care It Deserves