VEG MEAT DIWANI HANDI RECIPE | SUBZ DIWANI HANDI | VEG MEAT HANDI RECIPE
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6 ماه پیش
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VEG MEAT DIWANI HANDI RECIPE
VEG MEAT DIWANI HANDI RECIPE | SUBZ DIWANI HANDI | VEG MEAT HANDI RECIPE
Veg Diwani Handi Recipe | Subz Diwani Handi | Veg Handi Recipe | Diwani Handi
Ingredients for only Veg Diwani Handi:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
- Cauliflower florets - 100 gms (1 cup)
- Green Beans, sliced - 100 gms (1 cup)
- Carrots, thick slices - 100 gms (1 cup)
- Fresh or frozen green peas - 100 gms (1 cup)
- Capsicum (Green Pepper), cubed - 50 gms
Tempering:
- Green Cardamom - 3
- Cinnamon - 2
- Cloves - 3
- Bay Leaf-1
- Cumin Seeds (Jeera)- 1 tsp
Spice Powders:
- Turmeric Powder - 1/4 tsp + 1/4 tsp
- Red Chilli Powder - 1.5 tsp
- Kashmiri Chilli Powder - 1 tsp
- Coriander Powder - 1.5 tsp
Fried Onion- Cashew nuts paste:
- Fried Onions (Birista)- 3 onions (180 gms )
- Cashew nuts - 12
Other Ingredients:
- Garam Masala Powder - 1 tsp
Ginger Garlic paste - 2 tsp
- Readymade tomato purée- 5 tbsp
- Green Chillies, chopped - 2 nos.
- Fresh Cream - 4 tbsp
- Roasted and crushed Kasuri Methi- 2 tsp
- Ghee- 1 tbsp
- Refined Oil - 3 tbsp
- Salt - 1/2 tsp+ 1/2 tsp+ 1/4 tsp for seasoning
- Coriander leaves, chopped, for garnish - 2 tbsp
Preparation:
- Slice 3 medium onions (180 gms) and fry in oil till golden.
Once cooled, add it into a grinder along with the cashew nuts and grind into a coarse paste.
Now add 3-4 tbsp water and blend into a smooth paste.
For the vegetables, slice the beans and carrots, take out florets from a cauliflower, cube the capsicum (green pepper), and shell the fresh peas. You can also use frozen peas.
For the tomato purée, you can use readymade tomato purée. In case you’re using tomato paste, dilute it with water if it’s too thick/concentrated. In case readymade tomato purée is not available, you can blend 2 red tomatoes and use that instead. There will, of course, be a variation in taste and colour.
- To sauté/fry the vegetables, heat 1 tbsp ghee in a pan and add the sliced beans. Sauté for 1-2 mins on medium heat and then add the sliced carrots and cauliflower florets.
Add 1/2 tsp salt to taste, give a mix, and continue to sauté for 2 mins on medium heat.
Now add the green peas and 1/4 tsp turmeric & give a mix.
- Continue to sauté on medium heat for another 1 min and then remove all the sautéed vegetables onto a plate
Dry roast the Kasuri Methi(Fenugreek leaves) and crush by hand once cooled.
Process:
- Heat 3 tbsp oil in a pan and then add the cumin seeds.
- Once it splutters, add the whole Garam masalas and lastly the bay leaf.
- Give a stir and then add the ginger garlic paste. Fry on low heat for 2 mins until the raw smell is gone.
Now add the tomato purée and 3-4 tbsp water. Give a mix and cook on medium heat for 2-3 mins till cooked and oil separates.
Add all the spice powders (turmeric, Red Chilli Powder, Kashmiri chilli powder, coriander powder) and 1/2 tsp salt. Give a mix, add the chopped green chillies, and cook on medium heat for 2-3 mins until oil separates.
Now add the Onion-Cashew paste made in the grinder earlier, mix and fry for 3-4 mins on medium heat till it’s cooked, and oil separates.
Now add the sautéed vegetables and the cubed capsicum (green pepper) mix and fry on medium heat for 3-4 mins until the vegetables are coated well with the masala and oil separates.
Now add 200 ml water, give a mix & cover and cook on low heat for 12 mins until the vegetables are cooked and oil separates.
Add the cream, Garam masala powder, and Kasuri Methi & salt for seasoning.
- Give a mix and simmer for 2 mins on low heat.
- Garnish with finely chopped coriander leaves.
#vegdiwanihandi #subzdiwanihandi #veghandirecipe #diwanihandirecipe #veghandi #mixvegrecipe #mixveghandi #spiceeats #spiceeatsrecipes
Veg Diwani Handi Recipe | Subz Diwani Handi | Veg Handi Recipe | Diwani Handi
Ingredients for only Veg Diwani Handi:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
- Cauliflower florets - 100 gms (1 cup)
- Green Beans, sliced - 100 gms (1 cup)
- Carrots, thick slices - 100 gms (1 cup)
- Fresh or frozen green peas - 100 gms (1 cup)
- Capsicum (Green Pepper), cubed - 50 gms
Tempering:
- Green Cardamom - 3
- Cinnamon - 2
- Cloves - 3
- Bay Leaf-1
- Cumin Seeds (Jeera)- 1 tsp
Spice Powders:
- Turmeric Powder - 1/4 tsp + 1/4 tsp
- Red Chilli Powder - 1.5 tsp
- Kashmiri Chilli Powder - 1 tsp
- Coriander Powder - 1.5 tsp
Fried Onion- Cashew nuts paste:
- Fried Onions (Birista)- 3 onions (180 gms )
- Cashew nuts - 12
Other Ingredients:
- Garam Masala Powder - 1 tsp
Ginger Garlic paste - 2 tsp
- Readymade tomato purée- 5 tbsp
- Green Chillies, chopped - 2 nos.
- Fresh Cream - 4 tbsp
- Roasted and crushed Kasuri Methi- 2 tsp
- Ghee- 1 tbsp
- Refined Oil - 3 tbsp
- Salt - 1/2 tsp+ 1/2 tsp+ 1/4 tsp for seasoning
- Coriander leaves, chopped, for garnish - 2 tbsp
Preparation:
- Slice 3 medium onions (180 gms) and fry in oil till golden.
Once cooled, add it into a grinder along with the cashew nuts and grind into a coarse paste.
Now add 3-4 tbsp water and blend into a smooth paste.
For the vegetables, slice the beans and carrots, take out florets from a cauliflower, cube the capsicum (green pepper), and shell the fresh peas. You can also use frozen peas.
For the tomato purée, you can use readymade tomato purée. In case you’re using tomato paste, dilute it with water if it’s too thick/concentrated. In case readymade tomato purée is not available, you can blend 2 red tomatoes and use that instead. There will, of course, be a variation in taste and colour.
- To sauté/fry the vegetables, heat 1 tbsp ghee in a pan and add the sliced beans. Sauté for 1-2 mins on medium heat and then add the sliced carrots and cauliflower florets.
Add 1/2 tsp salt to taste, give a mix, and continue to sauté for 2 mins on medium heat.
Now add the green peas and 1/4 tsp turmeric & give a mix.
- Continue to sauté on medium heat for another 1 min and then remove all the sautéed vegetables onto a plate
Dry roast the Kasuri Methi(Fenugreek leaves) and crush by hand once cooled.
Process:
- Heat 3 tbsp oil in a pan and then add the cumin seeds.
- Once it splutters, add the whole Garam masalas and lastly the bay leaf.
- Give a stir and then add the ginger garlic paste. Fry on low heat for 2 mins until the raw smell is gone.
Now add the tomato purée and 3-4 tbsp water. Give a mix and cook on medium heat for 2-3 mins till cooked and oil separates.
Add all the spice powders (turmeric, Red Chilli Powder, Kashmiri chilli powder, coriander powder) and 1/2 tsp salt. Give a mix, add the chopped green chillies, and cook on medium heat for 2-3 mins until oil separates.
Now add the Onion-Cashew paste made in the grinder earlier, mix and fry for 3-4 mins on medium heat till it’s cooked, and oil separates.
Now add the sautéed vegetables and the cubed capsicum (green pepper) mix and fry on medium heat for 3-4 mins until the vegetables are coated well with the masala and oil separates.
Now add 200 ml water, give a mix & cover and cook on low heat for 12 mins until the vegetables are cooked and oil separates.
Add the cream, Garam masala powder, and Kasuri Methi & salt for seasoning.
- Give a mix and simmer for 2 mins on low heat.
- Garnish with finely chopped coriander leaves.
#vegdiwanihandi #subzdiwanihandi #veghandirecipe #diwanihandirecipe #veghandi #mixvegrecipe #mixveghandi #spiceeats #spiceeatsrecipes
6 ماه پیش
در تاریخ 1402/10/29 منتشر شده
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