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

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.