Tandoori Roti, Vegetable Handi and Sirke Wale Pyaaz

Ingredients

• 125 g Carrot (diced into 1/2-inch cubes)
• 125 g French Beans (trimmed and cut into 1-inch pieces)
• 125 g Green Peas (fresh or frozen)
• 125 g Cauliflower Florets (cut into bite-sized pieces)
• 2 medium Onion (finely chopped)
• 3 medium Tomato (pureed)
• 1 tbsp Ginger Garlic Paste
• 15 whole Cashew Nuts (soaked in 1/4 cup warm water for 15 minutes)
• 0.25 cup Curd (whisked until smooth)
• 3 tbsp Fresh Cream
• 3 tbsp Oil (divided)
• 1 tsp Cumin Seeds
• 1 whole Bay Leaf
• 1 inch Cinnamon Stick
• 3 whole Cloves
• 2 pods Green Cardamom (lightly crushed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 1 tsp Kasuri Methi (crushed between palms)
• 1.25 tsp Salt (or to taste)
• 1 cup Water (or as needed for gravy)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Cashew Paste and Sauté Vegetables

   • Drain the soaked cashew nuts and blend them with 2-3 tablespoons of water to form a very smooth paste. Set aside.
   • Heat 1 tablespoon of oil in a handi or a deep, heavy-bottomed pan over medium-high heat.
   • Add all the chopped vegetables (carrots, beans, peas, cauliflower) and sauté for 5-7 minutes until they are lightly browned and about 70% cooked but still have a slight crunch. Remove from the pan and set aside.
2. 2

   Create the Gravy Base

   • In the same handi, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for about 30 seconds until they become fragrant.
   • Add the finely chopped onions and cook for 8-10 minutes, stirring occasionally, until they turn deep golden brown.
   • Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3. 3

   Cook the Masala

   • Add the tomato puree to the pan. Cook for 6-8 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.

Ingredients

• 250 g Pearl Onions (Or small shallots)
• 1 cup White Vinegar
• 1 cup Water
• 2 tbsp Sugar
• 1.5 tsp Salt
• 1 slice Beetroot (Thin slice, for color)
• 2 pcs Green Chilli (Slit lengthwise)
• 1 inch Ginger (Peeled and julienned)
• 0.5 tsp Black Peppercorns

Instructions

1. 1

   Prepare the Onions

   • Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
   • Trim the root and stem ends of each onion, keeping them whole.
   • Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2. 2

   Make the Pickling Brine

   • In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
   • Add the julienned ginger, slit green chilies, and black peppercorns.
   • Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3. 3

   Assemble the Pickle

   • Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
   • Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4. 4

   Cool, Store, and Serve

   • Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
   • Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
   • For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.