Vegetable Handi

Ingredients:

Cashews - 3 tbspns (approx 20 to 22)

Hot Water - 1/2 cup

Carrots - 1/3 cup, chopped

Green Beans - 1/3 cup, chopped

Potatoes - 1/3 cup, chopped

Green Peas - 1/3 cup, frozen

Corn Kernels - 1/3 cup, frozen

Cauliflower - 1/3 cup

Paneer Cubes - 1/4 cup

Onion - 1/2 cup, chopped finely

Tomato - 1/2 cup, chopped finely

Garlic - 3 cloves, crushed

Ginger - 1/2 inch, crushed

Coriander Leaves - 1 tsp, chopped

Mint Leaves - 1 tsp, chopped

Water - 1 cup

Low fat cream - 3 tbspns

Yogurt - 1 tbspn

Green Chilies - 1, slit lengthwise

Red Chili Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 1/4 tsp

Coriander Powder - 1/4 tsp

Kasuri Methi - 1/2 tsp

Nutmeg - a pinch, grated

Butter - 2 tbspns

Salt - as per taste

Bay Leaf - 1 small

Cloves - 2

Cinnamon - 1/2 inch

Cardamom - 2

Method:

Soak cashews in hot water for 30 minutes. After 30 minutes, drain and add the soaked cashews to a grinder or blender. Add the soaked water grind to a very smooth paste. Keep it separate.

Steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. You can also fry or saute the veggies till they are cooked.

Heat butter in a handi or pan. Add the whole spices - cinnamon, green cardamoms, cloves and bay leaf. Saute the spices till fragrant. Add finely chopped onions. Stir and saute the onions on a low flame till they become golden. Then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute. Add finely chopped tomatoes. Stir and saute till the tomatoes soften.

Then add turmeric powder, red chili powder and coriander powder.

Add the prepared cashew paste and curd. Stir often and saute till you see fat releasing from the sides.

add water. stir. Then add slit green chilies. stir again and let the gravy begin to simmer, takes about 3 to 4 minutes on a low to medium flame. Season with salt.

Add the steamed veggies. Stir well and simmer the veggies in the gravy for 2 to 3 minutes.

Add the nutmeg powder. Then add crushed kasuri methi and garam masala powder. Stir. Lastly add cream. After adding the cream, stir & switch off the flame.

Garnish with chopped coriander or mint leaves and serve vegetable handi with tandoori rotis, naan or parathas.

Inspired from here