Veg Diwani Handi | वेज दिवानी हांड़ी बनाने का झटपट तरीका | Sanjeev Kapoor Khazana

Restaurant-style masaledaar sabzi ghar pe banake sabko deewana kar do, with Veg Diwani Handi! Traditional known to be made in the royal courtyards, yeh mix vegetable sabzi sabko deevana kar deti hai. VEG DIWANI HANDI Ingredients 12-15 small cauliflower florets, blanched with turmeric powder and drained 1 medium carrot, peeled and cut into ½ inch cubes ½ cup shelled green peas 4 tbsps ghee 5-6 medium tomatoes, cut into quarters 10-15 cashew nuts, vertically halved 1 inch ginger, roughly chopped 10-12 garlic cloves 2 green chillies, slit Salt to taste 1 tsp cumin seeds ½ cup fried onion 1 bay leaf 2-3 green cardamoms 4-5 black peppercorns 2-3 cloves 1½ tbsps chopped garlic 2 green chillies, chopped 1½ tsps red chilli powder 1 tbsp coriander powder ½ tsp turmeric powder 1½ tbsps fresh cream + for garnish ½ tsp garam masala powder ¼ tsp dried fenugreek leaves (kasuri methi) powder 1 tbsp chopped fresh coriander leaves ½ 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 tbsp ghee in a handi. Add tomatoes, cashew nuts, ginger, garlic and sauté for 1-2 minutes. Add green chillies and salt and mix well. Add 2 cups water, mix and cook till it comes to a boil. Cover and cook for 8-10 minutes. 2. Meanwhile, heat 1 tbsp ghee in a pan. Add cumin seeds and let them change colour. 3. Add cauliflower florets, carrot and green peas and sauté for 2-3 minutes. Take the pan off the heat. 4. Allow the tomato mixture to cool slightly. Transfer it into a grinder jar, add 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, add red chilli powder, coriander powder and turmeric powder and mix well. 7. Add the ground paste and mix. Add 1 cup water and mix till well combined. 8. Stir in the sauteed vegetables and mix, cover and cook for 6-8 minutes. 9. Add fresh cream, garam masala powder, dried fenugreek leaves powder and mix 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: http://bit.ly/1h0pGXf For more recipes : https://ift.tt/UGWjBsS Get Certified on Sanjeev Kapoor Academy : https://ift.tt/aLQVWfk To get recipes on your Google or Alexa devices, click here : https://ift.tt/oPdjJAu Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : https://ift.tt/FrcVTxA Twitter : https://twitter.com/sanjeevkapoor Instagram : https://ift.tt/MG8W21C #SanjeevKapoor #SanjeevKapoorKhazana #VegDiwaniHandi #VegHandi #Vegetable #Vegrecipes #IndianCuisine #Dinnerideas #Indianfood #Vegcurry #Sabzi #vegetablecurry sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes veg diwani handi veg diwani handi recipe how to make veg diwani handi veg diwani handi recipe hotel style veg diwani recipe veg diwani restaurant style veg handi mix veg handi mix veg handi recipe veg handi recipe veg handi veg handi restaurant style veg recipes

from Sanjeev Kapoor Khazana https://www.youtube.com/watch?v=Kabj6wWMqfQ
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