Shahi Mix Veg Handi

Ingredients

• 9 Cashews (The source says 9–10 cashews.)
• 0.5 cup Yogurt
• 2 Golden-fried onions (Medium onions; used in the gravy paste.)
• Salt (As needed.)
• 2 Green cardamom (The source says 2–3 pods.)
• 8 Black peppercorns (The source says 8–9 peppercorns.)
• 2 in Cinnamon stick
• 4 Cloves (The source says 4–5 cloves.)
• 2 Bay leaves
• 100 g Paneer (Cut into small cubes.)
• 0.5 cup French beans (The OCR is partially obscured; quantity is read as approximately 1/2 cup.)
• Carrot (Quantity is not legible in the supplied source.)
• 1 cup Cabbage
• 2 Tomatoes (Medium tomatoes, blended into a paste.)
• 23 tbsp Oil (Approximately 3–4 tablespoons for frying and cooking.)
• 0.5 cup Sweet corn (Boiled sweet corn.)
• 0.5 cup Frozen peas
• 0.625 cup Water (The source says 1/2 to 3/4 cup, adjusted to the desired gravy consistency.)
• Fresh cream (Added at the end; quantity not stated. Fresh malai may be used instead.)
• Dried fruits (For optional garnish; type and quantity are not stated.)

Steps

1. 1

   Blend the cashews, yogurt, and golden-fried onions into a smooth gravy paste. Set the paste aside.

2. 2

   Heat oil in a pan. Add the paneer cubes and fry them lightly until golden, then remove them from the pan.

3. 3

   Fry the prepared vegetables until lightly cooked, then remove them from the pan. The vegetables shown include French beans, carrot, and cabbage.

4. 4

   Add the whole spices—green cardamom, black peppercorns, cinnamon, cloves, and bay leaves—to the pan and lightly crackle them so they release their aroma.

5. 5

   Add the blended tomato paste made from the two medium tomatoes. Cook until the tomato water has reduced and the oil begins to separate from the masala.

6. 6

   Add the cashew, yogurt, and fried-onion paste. Cook the gravy for 2–3 minutes, stirring so it does not catch on the bottom.

7. 7

   Add the fried vegetables, boiled sweet corn, and frozen peas to the gravy. Stir until evenly coated.

8. 8

   Pour in approximately 1/2 to 3/4 cup water, adjusting the amount according to the desired gravy consistency.

9. 9

   Cover and cook over low heat for 3–4 minutes. Do not cook for much longer because the vegetables have already been fried and partially cooked.

10. 10

    Add fresh cream or fresh malai and stir it into the handi. Cook for about 1 minute after adding the cream, then lower the heat.

11. 11

    Turn off the heat and garnish with dried fruit. Let the finished handi stand for about 5 minutes before serving.

Notes

Several vegetable quantities and the quantity of cream are not fully visible or stated in the supplied OCR/transcript. The source mentions an optional dried-fruit garnish and recommends resting the dish for about 5 minutes before serving.

Nutrition per serving

• main
• vegetarian
• North Indian
• restaurant-style
• one-pot
• stovetop
• rich gravy
• party food