Veg Dewani Handi


Veg Dewani Handi
Veg Dewani Handi

There are many variations of this recipe, which can be onions, tomatoes or almond paste and cashews, or a combination of the two. I not added the almond part, but you can add it. Another option is to steam the vegetables individually, perhaps in a steamer or idle cooker, and then place them on a tomato and onion base. Although this technique can save your time, but boiling vegetable adds flavour to this dish. Finally, adding cooking cream to this recipe is completely optional, depending on personal preference.


Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 4


Ingredients:

For tomato onion paste:

2 tsp. Oil;

1 roughly chopped medium sized Onion;

1 inch finely chopped Ginger;

2 roughly chopped Garlic cloves;

2 finely chopped large tomatoes;

7 whole cashews.


Vegetables:

1 chopped Carrot;

1 cup cauliflower;

1/2 thinly sliced capsicum;

1 cubed potato;

1/4 cup green peas (matar);

5 chopped beans.


Spices:

2 tsp. Oil

1 bay leaf;

1 cinnamon stick;

1/4 tsp. Turmeric powder;

1 tsp. Kashmiri Red chili powder;

1/2 tsp. Coriander powder;

1 tsp. Cumin powder;

Salt as required;

1/2 cup Curd;

2 cups water;

1 tsp. crushed dry fenugreek leaves (kasuri methi);

1 tbsp. fresh cream;

1/2 tsp. Garam masala;

2 tbsp. finely chopped Garam masala.


How to cook?

  • Heat oil in kadai and add onions. Saute till it becomes golden brown.

  • Add ginger and garlic. Saute it well.

  • Add tomatoes, cashews and saute it.

  • Let the mixture cool down completely. Add it in blender and blend it smooth.

  • In same kadai, heat oil and add bay leaf, cinnamon stick and cloves. Saute it well.

  • Add chilli powder and turmeric. Saute it.

  • Now, add onion tomato paste which we prepared and let it cook for about 5 minutes.

  • Add coriander powder, cumin powder and salt.

  • Add curd and stir it continuously.

  • Now add mixed vegetables and mix it well. Let it cook for about 15-20 minutes.

  • Add kasuri methi, cream, garam masala and coriander leaves. Mix it well.

  • Serve this dish with hot chapatti, roti or naan.

 

Tried this recipe?

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