This is restaurant style veg handi recipe where mixed vegetables are steamed and mixed with creamy, spicy, delicious gravy. It is also known as vegetable diwani handi
½teaspoonKasoori methi (Dried fenugreek leaves)crushed between your palm
2tablespoonsHeavy whipping cream or fresh cream or malai
Instructions
Take all the ground masala spices in a small skillet. Turn the heat on low-medium.
Dry roast the spices with stirring constantly till you get nice aroma of spices and they are slightly brown in color.
Remove the spices to a plate to stop further roasting and let it cool down.
Now take cashew nuts and poppy seeds in a small bowl. Add ¼ cup of warm water and let them soak. Keep it aside for 20 minutes.
Also chop the onion and take into a bowl. Add enough warm water to soak it. Let it soak for 15-20 minutes.
Chop veggies as needed and then prepare the steamer. Take a glassful of water in a steamer pan and bring to a simmer.
Add prepared veggies except capsicum into the steamer plate.
Cover it and let it steam for 15 minutes. During last 3 minutes add capsicum. Meaning steam the veggies for 12 minutes, then add capsicum, steam for next 3 minutes.
While veggies are steaming, let's do the grinding work.
Start by dry grinding the spices and make fine powder, remove it to the same plate.
In the same grinder, make cashew nuts and poppy seeds paste. Make sure to make the smooth paste. Remove it to a bowl.
In the same grinder, make onion paste.
Drain the onions and add very little water for making smooth paste.
Lastly make tomato puree. Keep it aside.
Heat the oil in a pan, kadai or handi on medium heat.
Once hot add ginger paste and garlic paste. Saute for 1 minute.
Now add prepared onion paste. Cook till all the moisture is evaporated and it becomes thick paste. Do stir in between
Now mix in tomato puree. Again cook till all the water is gone. Oil may starts to ooze out from the sides.
Now add turmeric powder, red chili powder, salt, chopped coriander and mint leaves. Mix well and cook for a minute.
Now lower the heat and add prepared nut paste and whisked yogurt. Mix well and again crank heat to medium.
Now add prepared ground masala. Again stir well and cook for a minute.
Now add water to make the gravy consistency. Mix well and let it come to a simmer.
Now add steamed veggies. Mix well and let it simmer for 6-7 minutes. Do stir occasionally.
Now add garam masala and kasoori methi. Mix well.
Lastly add heavy cream, mix and cook for a minute or two.