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Mixed Vegetable Diwani Handi

Veena
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Print Recipe
Course Main Course
Cuisine Indian
Calories 496 kcal

Equipment

  • Pressure cooker
  • spice grinder
  • Gas stove/ Induction stove

Ingredients
  

  • 2 Cups Mixed vegetables Beans, carrot, cauliflower, onion and peas
  • 1 tsp Ginger garlic paste
  • 2 tsp Oil
  • 1/2 tsp Cumin seeds
  • 2 Cardamom
  • 2 Clove
  • 1 inch Cinnamon
  • 1 Tbsp Kasuri methi
  • 15 Cashew
  • 2 Tbsp Milk
  • 1 tsp coriander powder
  • 1/2 tsp Cumin powder
  • 1 tsp Chilli powder
  • 1 tsp Garam masala
  • To Taste Salt

Instructions
 

  • Soak the cashew nuts in warm water
  • Cut all the vegetables into small cubes
  • Heat the oil in a pressure cooker. I have used 2 lt cooker
  • Add cumin seeds. Once it starts to sizzle, add theonions and sauté for 1 minute.
  • Add ginger garlic paste and sauté
  • Now add all the other vegetables and all drypowders. Do not add the cashew now.
  • Add around 1 cup of water, close with the lid andput the weight on. Cook up to 3 whistles
  • Let the pressure settle down completely
  • Meanwhile grind the cashew with milk into a smoothpaste
  • Add this paste and more water if required to get thegravy consistency and mix well
  • Cook on low flame without the lid till everythingcomes together
  • Switch off the fire and serve warm with the bread ofyour choice

Nutrition

Sodium: 227mgCalcium: 200mgVitamin C: 39mgVitamin A: 19155IUSugar: 3gFiber: 20gPotassium: 1113mgCholesterol: 3mgCalories: 496kcalTrans Fat: 1gSaturated Fat: 3gFat: 23gProtein: 19gCarbohydrates: 65gIron: 8mg
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