VEG HANDI

    Ingredients:

    Paneer 250 grams cube

    Onions 2 Medium (finely chopped)

    Ginger Garlic paste 1 teaspoon

    Red chili powder 1 tablespoon

    Turmeric powder teaspoon

    Cumin Powder 1 teaspoon

    Coriander powder 1 teaspoon

    Garam masala powder teaspoon

    Salt to taste

    Cashews 5-6 ( roughly chopped)

    Yogurt 2 tablespoons

    Green Chilies 2-3 nos.

    Carrots cup (chopped)

    Green peas cup

    French beans cup (cut into half inch pieces)

    Cauliflower 100 gms (florets)

    Coriander leaves cup (finely chopped)

    Ghee 2-3 tablespoons

    Water as required

Directions:

    Heat 1 and cups of water in a broad pan. In a bowl mix together the chopped onions, chopped cashews, salt to taste, turmeric powder, red chili powder, cumin powder, coriander powder and garam masala powder and make a smooth mixture. When the water starts boiling add the ghee and the prepared mixture to it, along with coriander leaves. Let this boil for about 5-6 minutes or until ghee is seen on the top.

    Meanwhile Blanche the vegetables and keep them aside. When the mixture in the pan starts thickening, add the vegetables and cook them with half lid covered for few minutes. Once the vegetables are cooked add the paneer cubes and mix the gravy well and cook for another 2-3 minutes. Garnish with coriander leaves and serve hot with rice or chapatti.

     

    Tip: to give the restaurant style effect. In a pan heat some ghee and add a big pinch of red chili powder and three big serving spoons of gravy. Toss on high flame and then garnish with coriander leaves.