Step 1: 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.

Step 2: 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. Sauté for 1-2 minutes on high flame.

Step 3: Add French Beans

Add 1/2 cup French beans to the pan and continue to sauté for another 1-2 minutes on high flame.

Step 4: Add Capsicum and Peas

Add 1/2 cup chopped capsicum and 1 cup frozen peas. Sauté on medium flame for 2-3 minutes.

Step 5: Season and Set Aside Vegetables

Add 1/4 tsp turmeric powder and mix well. Continue to sauté until the vegetables are well fried. Turn off the flame and transfer the sautéed vegetables to a separate bowl.

Step 6: 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.

Step 7: 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.

Step 8: 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.

Step 9: Cook Gravy Base

Add the prepared tomato-onion paste to the pan. Cook for 2-3 minutes on medium flame until the gravy thickens. Add 1 tbsp butter and mix well.

Step 10: 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 4-5 minutes on medium flame until the oil separates from the masala.

Step 11: Combine Vegetables and Gravy

Add the sautéed vegetables to the gravy. Mix well to ensure all vegetables are coated with the gravy.

Step 12: 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 6-7 minutes on medium flame, allowing the flavors to meld.

Step 13: Finish with Cream and Aromatics

After 7 minutes, add 4 tbsp fresh cream, 2 tsp Kasuri Methi (crushed between palms), and 1 tsp garam masala powder. Mix well. Cook for 3-4 minutes on low flame, stirring gently.

Step 14: 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.

• Do not add salt while sautéing vegetables to prevent them from releasing water and becoming soft.

• Deseed Kashmiri red chilies for a vibrant color without excessive heat.

• Add paneer cubes for extra protein and texture.

• Include mushrooms for an earthy flavor.

• Adjust the spice level by increasing or decreasing green chilies and red chili powder.