Veg Diwani Handi - Restaurant Style
For Frying Onions
For Sautéing Vegetables
For Tomato-Cashew Paste
For Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Fry Onions
Heat 8-10 tbsp of oil in a pan. Add 3 medium-sized sliced onions and cook on medium flame, stirring occasionally, until they turn golden brown. Transfer the fried onions to a bowl and set aside. Remove the excess oil from the pan, leaving about 3 tbsp for the next step.
Sauté Initial Vegetables
In the same pan with the remaining oil, add 1-2 tbsp clarified butter/ghee. Add 1/2 cup cauliflower florets and 1/2 cup chopped carrots. for on high flame.
Add French Beans
Add 1/2 cup French beans to the pan and continue to for another on high flame.
Add Capsicum and Peas
Add 1/2 cup chopped capsicum and 1 cup frozen peas. on medium flame for .
Season and Set Aside Vegetables
Add 1/4 tsp turmeric powder and mix well. Continue to until the vegetables are well fried. Turn off the flame and transfer the vegetables to a separate bowl.
Prepare Tomato-Cashew Base
In a clean pan, heat 3 tbsp of oil. Add 14-15 cashewnuts and roast on medium flame until they turn golden brown. Then, add 3 medium-sized chopped tomatoes and 3-4 deseeded Kashmiri red chilies. Cook on a medium flame until the tomatoes are soft and mushy. Turn off the flame and let the mixture cool down completely.
Blend Paste
Transfer the cooled tomato-cashew mixture to a blender. Add the previously fried onions. Add 1/4 cup water and blend into a smooth, fine paste.
Temper Spices
In a clean pan, heat 5-6 tbsp oil and 2 tbsp clarified butter/ghee. Add 1 bay leaf, 1 inch cinnamon stick, 2 green cardamoms, 2 cloves, 4-5 peppercorns, 1 tsp cumin seeds, 2 finely chopped green chilies, and 2 tsp ginger-garlic paste. Fry until the spices turn aromatic.
Cook Gravy Base
Add the prepared tomato-onion paste to the pan. Cook for on medium flame until the gravy thickens. Add 1 tbsp butter and mix well.
Add Powdered Spices
Add 1 + 1/2 tsp Kashmiri red chili powder, 1/4 tsp turmeric powder, and 1 tbsp coriander powder. Mix well. Cover and cook for on medium flame until the oil separates from the masala.
Combine Vegetables and Gravy
Add the vegetables to the gravy. Mix well to ensure all vegetables are coated with the gravy.
Season and Simmer
Add salt to taste and 1 cup water. Mix well. Then, add 1 tsp cumin powder and mix again. Cover and cook for on medium flame, allowing the flavors to meld.
Finish with Cream and Aromatics
After , add 4 tbsp fresh cream, 2 tsp Kasuri Methi (crushed between palms), and 1 tsp garam masala powder. Mix well. Cook for on low flame, stirring gently.
Garnish and Serve
Turn off the flame. Garnish with fresh chopped coriander. Serve the Veg Diwani Handi hot, optionally garnishing with additional fresh cream and fried cashews for an elegant presentation.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add paneer cubes for extra protein and textureCustomise
- Include mushrooms for an earthy flavor
- Adjust the spice level by
Adjust the spice level by increasing or decreasing green chilies and red chili powder.
Helpful Tips
Small details that can improve the final result.
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