Ingredient’s quantity
Oil 3-4 tbsp+ 1tsp
Green cardamom 3-4 no.
Clove 2no.
Cumin seeds 1tsp+1/2 tsp
Onion chopped 2no.
Ginger garlic paste 1tbsp
Tomatoes chopped 2no.
Salt to taste
Coriander powder 2tbsp
Red chili powder 1 ½ tsp
Turmeric powder ½ tsp
Cashew nuts 10-12no.+ for garinsh
Water as required
Bay leaf 2no.
Ginger juliennes ½ tsp
Green chilies 2-3no.
Carrot cubes blanched 1small.
Cauliflower ½ no.
Capsicum cubes 1small.
French beans ½ cup
Green peas ½ cup
Red chili powder ½ tsp
Garam masala 1sp
Kasuri methi 1tsp+ for garnish
Paneer ½ cup
Fresh cream 2tbsp+ for garnish
Kewra water 2-3 drops
Method
- First in kadai add oil, green cardamom, cloves, cumin seeds, and sauté it properly.
- Now add chopped onions and sauté till brown in colour.
- Now add ginger garlic paste and saute again.
- Now add chopped tomatoes, salt to taste and saute again properly.
- Now add coriander powder, red chili powder, turmeric powder, cashew nuts whole and saute it properly for 2-3mins.
- Now cool down the mixture and grind it in the mixer grinder by adding little water in it.
- Now in same kadai add oil, bay leaf, cumin seeds, ginger juliennes, green chilies slits and saute properly.
- Now add carrot cubes, cauliflower, capsicum cubes, French beans, green peas and mix it properly.
- Now add red chili powder, garam masala, kasuri methi and saute it properly.
- Now add the paste which we did earlier and mix it properly.
- Now add paneer cubes, fresh cream and mix it properly and cook for 2mins.
- Now add kewra water for good smell.
- Our Diwane Handi is ready
- Garnish with kasuri methi, fresh cream and whole cashew nuts.
