Even then I wanted it to be creamy, but not coconuty - So kurma was out of choice. After much exploration, I settled for this creamy vegetable handi sabzi.
With everything pureed except the vegetables and with the addition of cashew paste, it was yummy, creamy and apt for our mildly flavour Ghee Matar/Peas Pulao!
Handi means the metal or earthen pot in which we cook. This sabzi can be done in a handi with no need for pressure cooker as we need the vegetables to be slightly crunchy.
What You Need:
1 1/2 Tbsp Oil
1 Tsp Cumin Seeds
1 Onion Chopped
2 Tomatoes Chopped
1 Tsp Ginger Crushed
1 Tsp Garlic Crushed
1 Tbsp Chilli Powder
1 Tbsp Coriander Powder
1 Tsp Turmeric Powder
2 Cups Vegetables of Choice Chopped Into Medium Size Bits (Potatoes, Beans, Carrots, Capsicum, Cabbage and Peas)
10 Cashews Soaked In Little Warm Milk
2 Tbsp Fresh Cream Optional
Water As Needed
Salt As Needed
Coriander Leaves For Garnish
What You Do:
- Heat the oil in a kadai and add cumin seeds.
- Add the onion and saute till translucent.
- Add the ginger and garlic and saute till raw smell goes.
- Add the tomatoes and cook till they are mushy.
- Add the chilli powder, coriander powder and turmeric powder.
- Cook till the oil starts to ooze out.
- Cool this and blend to a puree.
- Take the puree in a kadai and add all the vegetables and add water and salt as required for the gravy and let it cook closed with a lid for 10 to 15 minutes in medium flame till vegetables are cooked.
- Grind the soaked cashews with a little milk at this time.
- Add the cashew paste and fresh cream to the kadai and mix well and switch off the flame.
- You can garnish it with coriander leaves and serve.
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