VEG DEWANI HANDI

Ingredients

Potatoes 3

french beans 10-12

broad beans 1 cup (sem)

carrot 3

green pea 1/2 cup

baby brinjal 6

methi 1 bunch

onion 3

ginger garlic paste 1 tbsp

red chilli powder 1 tsp

haldi 1/2 tsp

oil 1/2 cup

green chilli 6

corinder leave 1 tbsp

¼ or ⅓ cup chopped cauliflower

¼ or ⅓ cup sliced mushrooms

¼ cuppaneer cubes- optional (cottage cheese)

1 tsp chopped mint leaves

3 tablespoon low fat cream - 25% to 35% fat

1 tbsp curd - optional (yogurt)

¼ teaspoon garam masala powder

½ to ¾ teaspoon coriander powder (ground coriander)

½ teaspoon kasuri methi - crushed (dry fenugreek leaves)

1 pinch nutmeg powder or grated nutmeg

2 tablespoon butter

salt as required

3 tablespoon cashews or about 20 to 22 cashews
½ cup hot water for soaking or 125 ml hot water
3 tablespoon water for grinding the cashews. you can also use the soaked water instead of plain water

First heat water in a pan,
Then soak cashews in the hot water for 30 minutes.
After 30 minutes, drain and add the soaked cashews to a grinder or blender.
Add water and grind to a very smooth paste.
Meanwhile when the cashews are soaking, rinse, peel and chop the veggies.
Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. You can also fry or saute the veggies till they are cooked.

Heat butter in a handi or pan.
Add whole spices - cinnamon, green cardamoms, mace, cloves and tej patta. Saute the spices till fragrant.
Add finely chopped onions.
Stir and saute the onions on a low flame till they become golden.
Then add ginger-garlic paste, chopped coriander and mint leaves. Stir and saute for a minute.
Add finely chopped tomatoes.
Stir and saute till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.
Then add turmeric powder, red chili powder and coriander powder.
Add the prepared cashew paste and yogurt/curd. Curd is optional and does give a slight sour taste in the gravy. You can easily skip, if you do not prefer curd.
Stir often and saute till you see fat releasing from the sides.
Add water. Stir.
Then add slit green chilies. Stir again and let the gravy begin to simmer. Takes about 3 to 4 minutes on a low to medium flame.
Season with salt. You can also add sugar for a light sweet taste. Stir again.
Add the steamed veggies.
Stir very well and simmer the veggies in the gravy for 2 to 3 minutes. The veg handi gravy would begun to thicken by now.
Grate a bit of nutmeg directly in the gravy. About a pinch of grated nutmeg or nutmeg powder.
Then add crushed kasuri methi (dry fenugreek leaves) and garam masala powder. Stir.
Lastly add cream. I added amul cream. Use a low fat cream.
After adding cream, stir & switch off the flame.
Garnish with chopped coriander or mint leaves and serve veg handi with tandoori rotis, naan, parathas or chapatis.

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HKR