Subz Deewani Handi Recipe | Veg Deewani Handi Restaurant Style | Satyajit's Kitchen

Описание: If you are craving for 'restaurant style' dish to try at home, wait no more. This one will definitely be a superhit.
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•Subz Diwani Handi

Ingredients-

Carrot 50gm
Beans 50gm
cauliflower 50gm
Paneer 50gm
green Peas 50gm
Chopped Spinach 50gm
Corn 50 gm
Onion 2nos
Tomato 3-4 nos
Cashws 10-12 nos
Ginger Garlic paste 1 tbspn
Turmeric 1 tspn
Red Chilly Powder 1 tbspn
Coriander Powder 1 tspn
Cumin Powder 1/2 tspn
Garam Masala Powder 1/2 tspn
Cumin Seeds 1 tspn
Fresh Cream 2 tbspn
Curd 2 tbspns
Almonds for garnish
Kasuri Methi
Butter
Oil
Whole garam Masala
Salt


Method-
Shallow fry all the vegetables and keep them aside. ( except spinach )
Slice and fry the onions until golden brown.
Fry the cashews until light golden.
Make a paste of fried cashews, onions and curd. Keep aside.
Make tomato puree. Keep aside.
Heat a kadhai. Add oil and butter. Saute whole garam masala and jeera.
Add ginger garlic paste and saute for 30 secs.
Add all the dried masalas except garam masala . Sprinkle some water so that the masalas don’t burn.
Now add the tomato puree along with salt. Cook until it leaves oil.
Add the onion and cashew paste. Saute for 8-10 mins.
Add some hot water and all the cooked vegetables. Cover and cook for 4-5 mins.
Add some roasted kasuri methi , garam masala powder , butter and mix well.
Add cream and mix well. Do not cook further.

Make a tadka with oil / ghee . Add cashews and almonds. Add chopped spinach and cook on high flame for 30 secs.
Pour tadka over the subzi.
Serve hot.

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• Show Host - Satyajit Kotwal
• Show Concept - Komal Kudalkar
• DOP - Kaustubh Bhatte
• Edited by - Tejas Koyande
• Creative Producer - Nikhil Raibole & BhupendraKumar Nandan
• Social Media - Priyanka Nalawade
• Location Courtesy - The Resort, Malad, Mumbai


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