Veg Diwani Handi

Ingredients

• 12-15 small cauliflower florets, blanched with turmeric powder and drained
• 1 medium carrot, peeled and cut into ½ inch cubes
• ½ cup shelled green peas
• 4 tablespoons ghee                    
• 5-6 medium tomatoes, quartered
• 10-15 cashewnuts, vertically halved
• 1 inch ginger, roughly chopped
• 10-12 garlic cloves
• 2 green chillies, slit
• Salt to taste
• 1 teaspoon cumin seeds
• ½ cup fried onion
• 1 bay leaf
• 2-3 green cardamoms
• 4-5 black peppercorns
• 2-3 cloves
• 1½ tablespoons chopped garlic
• 2 green chillies, chopped
• 1½ teaspoons red chilli powder
• 1 tablespoon coriander powder
• ½ teaspoon turmeric powder
• 1½ tablespoons fresh cream + for garnish
• ½ teaspoon garam masala powder
• ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
• 1 tablespoon chopped fresh coriander leaves 
• ½ teaspoon screwpine water
• 3-4 fried cashewnut halves for garnish
• Fresh coriander sprig for garnish
• Onion roundels to serve
• Lemon wedges to serve
• Green chillies to serve
• Parantha to serve

Method

1. Heat 1 tablespoon ghee in a handi, add tomatoes, cashewnuts, ginger and garlic, mix and sauté for 1-2 minutes. Add green chillies and salt and mix well. Add 2 cups water, mix and cook till it comes to a boil. Cover and cook for 8-10 minutes.
2. Meanwhile, heat 1 tablespoon ghee in a pan. Add cumin seeds and let them change colour. Add cauliflower florets, carrot and green peas, mix and sauté for 2-3 minutes. Take the pan off the heat.
3. Allow the tomato mixture to cool slightly. Transfer it into a grinder jar, add fried onion, and grind to a fine paste. 
4. Heat remaining ghee in the same handi. Add bay leaf, green cardamoms, black peppercorns, cloves, garlic and green chillies, mix and sauté for 1 minute. 
5. Reduce the heat to low, add red chilli powder, coriander powder and turmeric powder and mix well.
6. Add the ground paste and mix. Add 1 cup water and mix till well combined.
7. Add the sautéed vegetables and mix, cover and cook for 6-8 minutes. 
8. Add fresh cream, garam masala powder, dried fenugreek leaves powder and mix well. Add coriander leaves and screwpine water and mix.
9. Transfer into a small serving handi, garnish with fresh cream, fried cashewnuts and coriander sprig. Serve hot with onion roundels, lemon wedges, green chillies and parantha.