Subz Diwani Handi

1. 1
   prep · ~10 min

   Prep the vegetables.

   1.Peel and cube the potato and carrot into bite-sized pieces.

   2.Trim the green beans and cut into 1-inch lengths.

   3.Cut the cauliflower into small florets.

   4.Cube the bell pepper and paneer separately.
2. 2
   boil · ~5 min

   Parboil the vegetables.

   1.Bring a saucepan of water to a rolling boil.

   2.Add potato, carrot, beans, peas, and cauliflower. Boil for 4-5 minutes until just tender but still firm.

   3.Drain immediately and rinse with cold water to stop cooking. Set aside.

   TIPDon't overcook — the vegetables will finish cooking in the gravy.
3. 3
   fry · ~3 min

   Fry the paneer cubes.

   1.Heat 2 tsp oil in a pan over medium heat.

   2.Add paneer cubes and fry until lightly golden on all sides, about 2-3 minutes.

   3.Remove and soak in a bowl of warm water to keep soft. Set aside.
4. 4
   saute · ~2 min

   Sauté the bell pepper.

   In the same pan, add the bell pepper cubes and sauté over high heat for 1-2 minutes until they get a slight char. Remove and set aside.

   TIPHigh heat keeps the peppers crunchy. Don't cook them fully now.
5. 5
   saute · ~11 min

   Sauté the onion masala base.

   1.Heat 1.5 tbsp oil in the handi or heavy-bottomed pot over medium heat.

   2.Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Sauté for 30 seconds until fragrant.

   3.Add chopped onions and slit green chili. Cook until onions turn translucent, about 3-4 minutes.

   4.Add ginger and garlic. Sauté for 1 minute until the raw smell fades.

   5.Add tomatoes, cashew nuts, and a pinch of salt. Cook until tomatoes turn soft and mushy, about 5-6 minutes.

   TIPStir frequently — the cashews can catch at the bottom.
6. 6
   rest · ~10 min

   Cool the masala.

   Remove the handi from heat and let the onion-tomato mixture cool for 10 minutes. Fish out and discard the bay leaf and cinnamon stick.

7. 7
   mix · ~3 min

   Blend into a smooth gravy.

   1.Transfer the cooled mixture to a blender jar.

   2.Add 0.5 cup water and blend to a silky smooth paste.

   3.Pour the blended paste back into the handi.

   TIPBlend really smooth — a velvety gravy is the signature of Diwani Handi.
8. 8
   simmer · ~9 min

   Simmer the gravy with spices.

   1.Place the handi over low-medium heat.

   2.Add red chili powder, turmeric, and coriander powder.

   3.Stir well and cook the masala until the oil separates from the sides, about 5-7 minutes.

   4.Lower the heat, add whisked yogurt, and stir continuously for 2 minutes to prevent curdling.

   TIPLow heat is crucial when adding yogurt — high heat will split the gravy.
9. 9
   simmer · ~10 min

   Add the vegetables and cook together.

   1.Gently fold in all the parboiled vegetables, sautéed bell pepper, and soaked paneer cubes.

   2.Add salt to taste and mix well.

   3.Pour in 0.5 cup water to adjust consistency. Bring to a gentle simmer.

   4.Cover and cook on low heat for 8-10 minutes, letting the vegetables soak up the gravy flavors.

   5.Stir once halfway through to check the consistency.

   TIPThe gravy thickens as it cooks. Add a splash of water if it gets too thick.
10. 10
    garnish · ~5 min

    Finish with garam masala, kasuri methi, and ghee.

    1.Turn off the heat.

    2.Sprinkle garam masala and crushed kasuri methi over the top.

    3.Drizzle with ghee and cover the handi. Let it rest for 5 minutes for the aromas to meld.

    TIPCrushing kasuri methi between your palms releases its oils — that's the restaurant-style aroma.
11. 11
    serve

    Garnish with coriander leaves and serve hot.

    Transfer to a serving bowl, scatter fresh coriander leaves on top, and bring the handi to the table. Serve hot with naan, roti, or jeera rice.

    TIPServe in the handi itself for a beautiful rustic presentation.

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