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

If you are craving for 'restaurant style' dishes to try at home, wait no more. This one will definitely be a superhit. Do try and let me know :)

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

Leave a Review

Your email address will not be published.

×