Dhaba Style Veg Diwani Handi Recipe

Heat a wok and pour in two cups of water and when it comes to a boil, just drop the chopped veggies one by one (except the onion) and turn of the stove. Let it remain for five minutes approximately. Strain the water and keep the blanched veggies aside. In the same wok tip in a little oil and roast the chopped onion till it becomes crispy and golden brown. Lower the flame and transfer the roasted onion to a bowl and keep it.

Take some ten or fifteen cashew nuts and soak it in hot water and mean while make the preparation ready for the base creamy paste. Tip in a little oil and add three sliced onions, and saute till it becomes translucent. Then slowly plop in the chopped tomatoes and and let it soften.

Sprinkle in a little salt and throw an inch of ginger along with some garlic cloves. Finally add one or two dried red chili and stir in. Let the whole mixture get cooked for a while and when it turns aromatic, splash in some hot water and turn up the heat. Just after a minute or two, take out the wok from the stove and let it cool for sometime. After it cools down, transfer it to a blender and add a little warm water and make a silky smooth paste out of it.

Place a skillet and add a little ghee to it. When it melts down, just drop in the bay leaf, clove, cinnamon and cardamom and when it turns fragrant, just add the cumin seeds and allow it to splutter. Now add one or two slit green chilies and squirt in a spoon of ginger garlic paste and lower the flame.

When you get a nice aroma after a few seconds, strew in the measured quantities of red chili powder, coriander powder and cumin powder. Add a little water and mix altogether. Wait for the oil to collect at the sides and at this stage, add the blended onion tomato base paste with a nice stir. Set the flame in low medium flame and let it get cooked for a while.

Just after two or three minutes, plop in the blanched veggies and add the required salt. Just add a little hot water if you feel necessary. Mingle altogether and finally strw in a little sugar, kasuri methi and some garam masala. Lower the flame and pop the lid on. Aloow it to cook for abput eight to ten minutes and when the aroma starts wafting out from the skillet, just turn off the flame and squeeze in some fresh cream on top.

Now the Veg Diwani Handi is ready. Garnish with some lush green coriander leaves and serve with rumali roti and curd. Place some lemon wedges at by the side for added flavor.