Sabz Diwani Handi

Sabz Diwani Handi is a sumptuous vegetarian dish from Indian cuisine, renowned for its rich, aromatic gravy enveloping a variety of vibrant, seasonal vegetables. This flavorful medley combines a melange of spices like turmeric, cumin, and garam masala, creating a tantalizing base for the tenderly cooked vegetables with Nuts and Dry Fruits. Enriched with a creamy cashew paste, it offers a delightful balance of textures and tastes. Garnished with fresh coriander, this dish presents a harmonious blend of colors and flavors, making it a delightful centerpiece for any meal.

Here’s a detailed recipe:

Ingredients:

For the Gravy:

• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 3-4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 cup cashew nuts, soaked and ground into a paste (for creaminess, optional)
• 1 cup mixed nuts (Cashews, Almonds etc.)
• Fresh coriander leaves for garnish

For the Vegetables:

• Assorted vegetables (such as cauliflower florets, carrots, green peas, bell peppers, potatoes, etc.), chopped into bite-sized pieces – about 4-5 cups in total

Instructions:

1. Prepare the Gravy:
   • Heat oil or ghee in a large pan or handi over medium heat.
   • Shallow fry the nuts for a couple of minutes and keep the aside for sdding lster.
   • Add cumin seeds in the remaining oil and let them splutter.
   • Add chopped onions and sauté until they turn golden brown.
   • Stir in the minced garlic, grated ginger, and green chilies. Cook for a couple of minutes until the raw aroma disappears.
2. Add Spices and Tomatoes:
   • Add the tomato puree to the pan and cook until the oil begins to separate from the mixture.
   • Mix in turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, and salt. Stir well to combine the spices evenly.
3. Vegetable Preparation:
   • Add the assorted vegetables to the pan and mix them thoroughly with the spice mixture.
   • Cover the pan and let the vegetables cook on medium-low heat until they are partially cooked, yet still retain some crunch.
   • Add the Roasted and fried nuts at this point.
4. Cashew Paste Addition
   • If using cashew paste for creaminess, add it to the vegetable mixture at this point. Stir well to incorporate it into the gravy. Let it simmer for a few minutes.
5. Simmering and Final Touch:
   • Add a little water if needed to adjust the consistency of the gravy.
   • Allow the Sabz Diwani Handi to simmer on low heat until the vegetables are completely cooked through and the flavors are well blended.
6. Garnish and Serve:
   • Garnish with freshly chopped coriander leaves before serving.

Tips:

• Feel free to customize the vegetables according to your preference and seasonal availability.
• Adjust the spice levels to suit your taste buds.
• The cashew paste adds a creamy texture, but it’s optional. You can omit it for a lighter version of the dish.

This Sabz Diwani Handi, with its medley of spices and vibrant mix of vegetables, makes for a delectable main course when paired with rice, naan, or roti.