Ingredients

FOR ONION-TOMATO PASTE:
▢2 tsp oil
▢1 medium sized onion, roughly chopped
▢1 inch ginger, finely chopped
▢2 garlic cloves, roughly chopped
▢2 large tomato, finely chopped
▢7 cashews, whole
VEGETABLES:
▢1 carrot, chopped
▢½ cup gobi / cauliflower, florets
▢½ capsicum, thinly sliced
▢1 potato, cubed
▢¼ cup peas / matar
▢5 beans, chopped
OTHER INGREDIENTS:
▢2 tsp oil
▢1 bay leaf / tej patta
▢1 inch cinnamon stick / dalchini
▢5 cloves / lavang
▢¼ tsp turmeric powder / haldi
▢1 tsp kashmiri red chili powder
▢½ tsp coriander powder / dhaniya powder
▢¼ tsp cumin powder / jeera powder
▢salt to taste
▢½ cup curd / yogurt
▢2 cups water
▢1 tsp kasuri methi / dry fenugreek leaves, crushed
▢1 tbsp cream / malai
▢½ tsp garam masala
▢2 tbsp coriander leaves, finely chopped

Directions

• Firstly, heat oil and saute onions till they change colour.

• Also saute ginger and garlic.

• Further add roughly chopped tomatoes, cashews and saute well.

• Cool down the mixture completely and blend smooth.

• In the same kadai, heat oil and saute bay leaf, cinnamon stick and cloves.

• Now add chili powder and turmeric and saute.

• Pour the prepared onion-tomato paste and cook.

• Furthermore, add coriander powder, cumin powder and salt.

• Add curd keeping and stir continuously.

• Now add mixed vegetables and water.

• Cover and cook the vegetables for 15 minutes.

• Add crushed kasuri methi, cream, garam masala and coriander leaves. mix well.

• Finally, serve veg handi or veg diwani handi with tandoori roti, naan or rice.