Veg handi :
A simple mixed vegetable curry recipe prepared with onion – tomato sauce and cashew paste. this curry can be easily served with roti, naan and even steamed rice or jeera rice for lunch and dinner.
Ingredients:
- For onion-tomato paste:
- 2 tsp purti sunlife oil
- 1 medium sized onion & ginger
- 2 garlic cloves
- 2 large tomato & 7 cashews
Vegetables:
- 1 carrot (chopped)
- ½ cup gobi / cauliflower (florets)
- ½ capsicum (thinly sliced)
- 1 potato (cubed)
- ¼ cup peas / matar
- 5 beans (chopped)
Other ingredients:
- 2 tsp purti sunlife oil
- 1 bay leaf / tej patta
- 1 inch cinnamon stick / dalchini
- 5 cloves / lavang
- ¼ tsp turmeric powder / haldi
- 1 tsp kashmiri red chili powder
- ½ tsp coriander powder / dhaniya powder
- ¼ tsp cumin powder / jeera powder
- salt to taste
- ½ cup curd / yogurt
- 2 cups water
- 1 tsp kasuri methi / dry fenugreek leaves (crushed)
- 1 tbsp cream / malai
- ½ tsp garam masala
- 2 tbsp coriander leaves (finely chopped)
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4
Instructions :
Step 1: firstly, heat purti sunlife oil and saute onions till they change colour.
Step 2: also saute ginger and garlic.
Step 3: further add roughly chopped tomatoes, cashews and saute well.
Step 4: cool down the mixture completely and blend smooth.
Step 5: In the same kadai, heat purti sunlife oil and saute bay leaf, cinnamon stick and cloves.
Step 6: now add chili powder and turmeric and saute.
Step 7: pour the prepared onion-tomato paste and cook.
Step 8: furthermore, add coriander powder, cumin powder and salt.
Step 9: add curd keeping and stir continuously.
now add mixed vegetables and water.
Step 10: cover and cook the vegetables for 15 minutes.
Step 11: add crushed kasuri methi, cream, garam masala and coriander leaves. mix well.
Step 12: finally, serve veg handi or veg diwani handi with tandoori roti, naan or rice.
