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By Chef Chandan Prajapati

Subj Diwani Handi / Veg in creamy cashewnut gravy

INGREDIENTS

Carrot peeled and cut into 1/2 inch cubes - use 1 whole medium size

Cauliflower florets - use 1 whole

Green peas shelled - 100 gms

French beans cut into 1/2 inch dices - use 100 gm

Oil - 2tbsp

Cardamom - 4-5 each

Cloves - 4-5 each

Bay leaf - 1 each

Cinnamon Stick - use 1 inch stick

Ginger garlic paste - 2 tbsp

Green chilly chopped - 1 tsp

White gravy - 6 tbsp

Makhani gravy - 2 tbsp

Turmeric powder - 1 tsp

Cream - 50 ml

Butter -50 gm

Milk - 100 ml

Garam masala

Fresh mint chopped - 1 tbsp

Rose water - few drops

GARNISH

Fresh mint leaves chopped 

Cream - 1 tsp

Rogan - 1 tsp

 

METHOD

1. Boiled all the vegetables till half done and drain the water and keep aside. 

2. Heat oil in a pan or kadai.  Add whole spices like cardamom,  cloves, cinnamon and bayleaf and stir for few seconds. 

3. Add ginger garlic paste and fine chopped green chillies.  Stir till light brown.  Add the white gravy. Mix in makhani gravy and cook for a 3 to 4 minutes by stirring constantly on medium heat. Add turmeric powder and mix well. 

4. Add butter cubes,  cream,  milk,  garam masala and fresh mint  chopped.  Cook for about 2 more minutes and add rose water.  Stir and add the half boiled vegetables to the prepared gravy.  Cook for anogher few minutes till vegetables are fully cooked. 

5. Serve hot  garnished with fresh mint leaves chopped,  cream and a spoonful of rogan. 

 

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