Step-by-Step Instructions

1. 1.Brown the Onions

   Heat ¾ cup of oil in a handi on medium flame. Add 1½ cups of thinly sliced onions and cook slowly, stirring occasionally, until they turn golden brown and crispy. This process is crucial for the rich flavor of the gravy.

2. 2.Prepare the Vegetables

   While onions are browning, prepare the vegetables. Cut 1 large cauliflower into large florets, 2 medium carrots into large chunks, 12 French beans into small pieces, 6-8 mushrooms (optional) into halves/quarters, and 3-4 small potatoes into small dice. Keep 2 medium tomatoes cut into wedges for later garnish.

3. 3.Prepare the Gravy Base

   Once the onions are golden brown, remove them from the oil and spread them on a plate to cool. Transfer the cooled fried onions to a mixer grinder. Add ⅓ cup of cashew nuts, a small piece of sliced ginger, 5-6 garlic cloves, and 1 cup of curd. Grind everything into a smooth, creamy paste without adding any water.

4. 4.Cook the Gravy

   Reheat the remaining oil in the handi. Add 2 bay leaves. Immediately add the ground creamy paste and cook on low heat for about 30 seconds, stirring continuously. Then, add ¾ tsp of Hamdard Khaalis Turmeric Powder, 2 tsp of Hamdard Khaalis Red Chilli Powder, and 2½ tbsp of Hamdard Khaalis Sabzi Masala. Continue to cook the masala, stirring until the oil separates from the mixture, indicating it's well-cooked.

5. 5.Add Hard Vegetables and Sauté

   Add 2 slit green chilies to the cooked masala. Then, add the diced potatoes, carrot chunks, and cut French beans. Sauté these harder vegetables for 2-3 minutes, ensuring they are well coated with the masala. If the masala starts sticking to the bottom, add a splash of water.

6. 6.Add Softer Vegetables and Water

   Add the cauliflower florets and mushrooms to the handi. Mix gently to avoid breaking the cauliflower. Season with salt to taste. Pour in approximately 3½ cups of water, just enough to cover the vegetables. Cover the handi and let it simmer on low heat until the vegetables are tender.

7. 7.Prepare Ajwain Mirch Paratha Dough

   Take a 120g whole wheat dough ball (prepared by kneading whole wheat flour with water to a tight consistency and rested). Flatten it slightly on a floured surface.

8. 8.Roll and Layer the Paratha

   Roll out the dough ball into a thin, large circle. Spread 1 tbsp of ghee evenly over the surface. Sprinkle salt to taste, 1 tsp of chili flakes, a pinch of Hamdard Khaalis Ajwain, and a little dry flour. Fold the dough into large pleats, then cut it lengthwise through the middle. Stack the two halves on top of each other and roll them into a spiral. Tuck the end underneath to secure it. Flatten the spiral dough ball and roll it out again into a paratha of desired thickness, ensuring the edges are not too thick.

9. 9.Cook the Paratha

   Place the rolled paratha on a hot tawa. Cook for a minute, then flip. Apply oil (or ghee) on the cooked side, spread evenly, and flip again. Apply oil on the other side and cook, flipping as needed, until both sides are golden brown and crispy with visible layers.

10. 10.Finish the Sabzi Handi

    Once the vegetables in the handi are tender and the gravy has thickened to a smooth, creamy consistency, add the tomato wedges and a handful of chopped fresh coriander. Mix gently.

11. 11.Serve and Enjoy

    Serve the hot Shahi Sabz Handi in a traditional brass pot, garnished with fresh coriander. Serve alongside the freshly made, flaky Ajwain Mirch Paratha. Enjoy the rich and flavorful combination!