Subz Diwani Handi with Butter Naan

Instructions

1. 1

   Sauté Vegetables and Paneer

   • Heat 1.5 tbsp of ghee in a heavy-bottomed pan or handi over medium heat.
   • Add the diced carrots, beans, and cauliflower. Sauté for 5-7 minutes until they are tender-crisp and have light golden spots.
   • Add the green peas and cook for another 2 minutes. Remove all vegetables from the pan and set aside.
   • In the same pan, add the paneer cubes. Shallow fry for 2-3 minutes, turning gently, until all sides are light golden. Remove and set aside.
2. 2

   Prepare the Gravy Base

   • In the same pan, add the remaining 1.5 tbsp of ghee. Add the chopped onions and sauté for 4-5 minutes until they become soft and translucent.
   • Add the chopped ginger and garlic. Cook for 1 minute until the raw smell disappears.
   • Add the chopped tomatoes and the soaked, drained cashews. Cook for 6-8 minutes, stirring occasionally, until the tomatoes turn soft and mushy.
   • Turn off the heat and let the mixture cool down completely. This is crucial for a smooth blend.
3. 3

   Blend and Cook the Gravy

   • Transfer the cooled onion-tomato mixture to a high-speed blender. Blend until you get a very smooth, creamy paste. Add a few tablespoons of water if needed to facilitate blending.
   • Heat the butter in the same handi over medium heat. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
   • Carefully pour the blended paste into the handi. Cook for 8-10 minutes, stirring frequently to prevent sticking, until the paste thickens and you see ghee separating from the sides.
   • Add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well and cook for another minute.
4. 4

   Combine and Simmer

   • Add the sautéed vegetables and fried paneer cubes back to the gravy.
   • Gently stir to coat everything evenly with the masala paste.
   • Pour in 1 cup of water and add salt. Stir well and bring the curry to a gentle boil.
   • Reduce the heat to low, cover the handi, and let it simmer for 5-7 minutes. This allows the vegetables and paneer to absorb the flavors of the gravy.
5. 5

   Finish and Garnish

   • Uncover the handi. Stir in the heavy cream and garam masala.
   • Crush the kasuri methi between your palms to release its aroma and sprinkle it over the curry. Mix gently.
   • Simmer for just one more minute on low heat. Do not over-boil after adding cream.
   • Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
   • Serve hot with naan, roti, or jeera rice.