होटल जैसी दीवानी सब्ज़ हांड़ी और जीरा पुलाओ Diwani Subz Handi with Jeera Pulao

30-35 minutes
2-4
Indian
होटल जैसी दीवानी सब्ज़ हांड़ी और जीरा पुलाओ Diwani Subz Handi with Jeera Pulao Recipe - Ranveer Brar

Ingredients

For Gravy

2 tbsp Oil, तेल

1 tbsp Ghee, घी

1 tsp Cumin seeds, जीरा

1 large Onion, chopped, प्याज

2 medium size Tomato, chopped, टमाटर

½ tsp Turmeric powder, हल्दी पाउडर

1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर

1 tbsp Coriander powder, धनिया पाउडर

3 tbsp Curd, beaten, दही

10-12 Cashewnut, काजू

Water, पानी

¼ tsp Sugar, चीनी

 

For Ginger Chilli Paste

½ inch Ginger, slice, अदरक

2 fresh Green chilli, हरी मिर्च

Salt to taste, नमक स्वादअनुसार

 

For Tempering

1 tbsp Ghee, घी

2 tbsp Oil, तेल

2 Garlic cloves, chopped, लहसुन

1 medium size Carrot, diced, गाजर

4-5 Mushroom, cut into half, मशरूम

1 cup Cauliflower, medium size florets, फूलगोभी

½ tsp Dry Fenugreek leaves powder, कसूरी मेथी का पाउडर

½ tsp Cumin powder, जीरा पाउडर

Salt to taste, नमक स्वादअनुसार

10-12 French beans, chopped, बीन्स

1 cup Water, पानी

Prepared Gravy, तैयार की हुई ग्रेवी

5-6 Cashewnut, blanched, काजू

1 tbsp Coriander leaves, chopped, धनिया पत्ता

½ tsp Kewra water, केवड़ा

½ tsp Dry Fenugreek leaves powder, कसूरी मेथी का पाउडर

 

For Jeera Rice

1 tbsp Ghee, घी

½ tsp Cumin seeds, जीरा

2 Green chilli, chopped, हरी मिर्च

2 Garlic cloves, chopped, लहसुन

A pinch of asafoetida, हींग

1 cup Cooked rice, पके हुए चावल

½ tbsp Coriander leaves, chopped, धनिया पत्ता

Salt to taste, नमक स्वादअनुसार

 

For Garnish

Coriander sprig, धनिया  पत्ता

 

Process

For Gravy

  • In a deep bottom pan, add oil, ghee onces it’s hot, add cumin seeds and let it splutter.
  • Add onion and saute for a minute. Add tomatoes, prepared paste and saute it well.
  • Onces the tomatoes are melted, add turmeric powder, degi red chilli powder, coriander powder.
  • Saute on medium flame, add curd, cashewnut and mix it well to cook until the row smell goes away.
  • Add a little water and bring it to a boil, add sugar and mix it well.
  • Let it come to room temperature and then grind it into a smooth puree.
  • Strain the gravy and transfer it into a bowl. Keep aside for further use.

 

For Ginger Chilli Paste

  • In a mortar pestle, add ginger, green chilli, salt to taste and make a paste of it.

 

For Tempering

  • Heat oil in a deep handi, add ghee, garlic, Carrot, mushroom, cauliflower saute for a minute.
  • Add dry fenugreek leaves powder, cumin powder and mix it well.
  • Add salt to taste, french beans and water let it cook on medium flame.
  • Add prepared gravy and mix everything well.
  • Add cashewnut, cover it with the lid and cook on medium flame for 5-10 minutes.
  • Once the vegetables are cooked, add coriander leaves, kewra water and mix well.
  • To finish, add dry fenugreek leaves powder and mix well.
  • Finally serve veg diwani handi with jeera rice.

 

For Jeera Rice

  • In a deep non-stick pan, add ghee once it’s hot, add cumin seeds, let it splutter well.
  • Add garlic cloves and saute until garlic is light brown in color.
  • Add green chilli, asafoetida and cooked rice and saute it well on medium flame.
  • Add coriander leaves. Salt to taste and toss it well.
  • Serve hot with veg diwani handi.

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