Subz Diwani Handi
A medley of colorful vegetables and soft paneer cubes simmered in a rich, creamy cashew and tomato gravy. This royal Mughlai dish is fragrant with spices and perfect for a special meal.
For 4 servings
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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother gravy, you can strain the blended paste through a fine-mesh sieve before cooking it.
- 2To keep vegetables vibrant, you can blanch them in hot water for 2-3 minutes and then shock them in ice water before adding to the gravy.
- 3Do not overcook the paneer, as it can become rubbery. A light golden color is perfect.
- 4A pinch of sugar (about 1/4 tsp) can be added with the tomatoes to balance the acidity and enhance the overall flavor.
- 5For an even richer, more royal flavor, add 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste.
Adapt it for your goals.
Vegan Diwani Handi
Replace paneer with firm tofu or chickpeas. Use a neutral oil instead of ghee and butter. Substitute heavy cream with full-fat coconut milk or a cashew cream paste.
Shahi Diwani HandiShahi Diwani Handi
For a richer 'shahi' version, add 2 tablespoons of crumbled khoya (mawa) or milk powder to the gravy when it's cooking.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the ginger and garlic. Increase the amount of red chili powder or use a hotter variety.
Nut Free VersionNut-Free Version
Replace cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
Why this is on our healthy list.
Rich in Vitamins and Minerals
The medley of vegetables like carrots, beans, cauliflower, and peas provides essential vitamins such as Vitamin A, C, and K, along with minerals like potassium and folate.
Good Source of Protein
Paneer is an excellent source of high-quality protein, which is crucial for muscle repair, building tissues, and overall body function.
Provides Healthy Fats
Cashews contribute monounsaturated fats, which are beneficial for heart health. These healthy fats also help in making the dish satisfying and flavorful.
Fiber for Digestive Health
The variety of vegetables in this dish makes it a good source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Frequently asked questions
One serving of Subz Diwani Handi contains approximately 400-450 calories, depending on the amount of ghee, butter, and cream used. It's a rich dish best enjoyed on special occasions.
