Veg Hyderabadi Nizami Handi | Rich & Delicious Mix Vegetable Main Course | Chef Sanjyot Keer

Full Written Recipe - Veg Hyderabadi Nizami Handi Ingredients: For Quick Makhani Gravy: 3-4 medium sized tomatoes 2 Nos. Green chillies 1 inch Ginger 4-5 cloves of garlic 8-10 cashew nuts 1-2 Bay leaves A pinch of salt 500 ml water Method: • Set a pan & add all the ingredients into it. Stir well & cover & cook for 10-15 minutes on high flame. We are prepping a quick makhana sauce to be added later on in the preparation. Restaurants have this ready in their kitchens. • If the makhana gravy would have been for a butter chicken kind of preparation, some more ingredients would have gone into it. • Once done, cool down & grind into a smooth paste. For the boiled veggies: Boiling water A pinch of salt ½ tsp turmeric 250 grams Cauliflower 100 grams French beans 100 grams Carrots 100 grams Green peas You can add any veggies as you like! Method: • Set water to boil & add some salt & turmeric. • Boil the cauliflower in the boiling water on high flame for 5 minutes. • Now add the other veggies & cook for another 3-4 minutes. The veggies should be cooked only until 80-85% done. • Strain & set aside until added into the gravy. You can replenish the veggies with cold water to stop the cooking process. • Tip: You can blanch the spinach in the same water which is to be used in the recipe later on. For Cashew paste: 25-30 cashew nuts Water to boil Method: • Boil the Cashew nuts for 8-10 minutes & grind them into a fine paste. For final cooking: Oil 1tbsp Ghee 2 tbsp Jeera 1 tsp Ajwain 1/2 tsp 4-5 Green cardamom 1-2 Bay leaves Cinnamon 1 stick Chopped onions 3-4 medium sized Gg paste fine 3 tbsp 1 tsp Turmeric Chopped tomatoes 3-4 medium sized Salt to taste Red chili powder 1 tbsp Jeera powder 1 tsp Coriander powder 1 tbsp Garam masala 1/2 tsp Add the cashew nut paste Add the quick makhani gravy Add the boiled vegetables Chopped green chillies 3-4 nos. Julienned ginger 1 inch Add boiled veggies Blanched & chopped spinach 1 bunch 4 tbsp Fresh Cream 1 tsp Kasuri methi Fresh coriander as required Method: • This recipe is a rich preparation & ingredients like ghee, cashew paste & malai are important & Also the preparation takes some while. • Set a vessel on the flame, preferably a handi. Add oil & ghee into it. Let the fat heat up & then add ajwain & jeera into it & let them crackle. • Now add in the whole spices & cook the spices until fragrant on low flame. Make sure the spices do not burn. • Now add the chopped onions & cook on medium flame until the onions are translucent. • Now add the ginger garlic paste & cook until the rawness of the garlic has gone. • Now add the turmeric powder & cook for a couple of minutes. • Now add the chopped tomatoes, salt to taste & cook until the tomatoes are mushy. • Now add in the powdered spices & cook well. Keep the flame low at frist so that the spices do not burn, you can also add some hot water to cook the spices easily. • Cook well until ghee is released. • Now add the cashew paste & cook well for 4-5 minutes. Remember to stir continuously otherwise the cashew paste tends to stick to the bottom. • Now add in the makhana gravy & cook again for 4-5 minutes on high flame. • Now add the boiled veggies, blanched spinach, we had cooked the veggies until 80% done. So now just cook them for 4-5 minutes. Or until the veggies are done. • Lower the flame & add the cream, toasted kasuri methi & mix well. Do not overcook or else the cream, will release its fat. • Finish with fresh coriander & serve hot. • I paired it with some roomali roti which goes really well. Cheers! The Music I use in All my videos - bit.ly/3g4OjmW (Best for independent creators) Follow us on all platforms: Facebook - goo.gl/rxrqsq Instagram - goo.gl/rK6wFS Twitter - goo.gl/lDfrrQ Follow my personal handles here: (Chef Sanjyot Keer) Facebook - goo.gl/8zcF6N Instagram - goo.gl/ayTNLP