Diwani handi-hyderabadi style mixed vegetable curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes are soft.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
• STEP 5.Add the mixed vegetables and cook for a few minutes.
• STEP 6.Add yogurt and cashew paste. Cook until the vegetables are tender.
• STEP 7.Add fresh cream and cook for another 2-3 minutes.
• STEP 8.Garnish with chopped coriander leaves and serve hot with rice or Indian breads.

Cooking Tips

• You can use any combination of vegetables like carrots, beans, peas, cauliflower, and potatoes.
• To make the cashew paste, soak cashews in warm water for 15 minutes and then grind them into a smooth paste.
• Adjust the spice levels according to your taste by adding more or less chili powder.
• For a vegan version, you can substitute yogurt with coconut milk or cashew cream.

Storage and Serving

• Diwani Handi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry hot with steamed rice, jeera rice, or any Indian bread like naan or roti.