STEP 1.1) Do some preparation. Blanch spinach in boiling water with little sugar for 4-5 minutes. Then strain water and put spinach in ice water for sometimes. Then strain water and blend it and make puree.
STEP 2.2) Grind garlic cloves, ginger and green chilies and make paste. Grind tomato and make puree.
STEP 3.3) Boil all vegetables ( except capsicum) in enough water. Don't overcook. Soak cashew nuts and watermelon seeds in hot water for 10-15 minutes. Then make paste.
STEP 4.4) In a pan heat oil and ghee. Add cumin seeds. Add cloves, cinnamon stick, green cardamom. When cumin seeds turns brown add ginger garlic chili paste and saute for sometimes.
STEP 5.Add finely chopped onion and saute until onion turns translucent. Add cashew paste and saute it. Add tomato puree and saute until oil separates.
STEP 6.5) Add capsicum and saute for sometimes. Add dhania jeera powder, kitchen king masala, turmeric powder and roasted cumin seeds powder. Mix them.
STEP 7.Add spinach puree and some water. Add salt and mix well. Add boiled vegetables. Cook on low flame for 4-5 minutes.
STEP 8.Finally add paneer cubes and cook for a while. Delicious veg diwani handi is ready to serve. Serve with nan or paratha.
Nutrition value
196
calories per serving
14 g Fat7 g Protein12 g Carbs7 g FiberOther
Current Totals
14 g Fat
7 g Protein
12 g Carbs
7 g Fiber
MacroNutrients
Carbs
12 g
Protein
7 g
Fiber
7 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
295 mg
Iron
4 mg
Vitamin A
1365 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
111 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
103 mg
Manganese
3 mg
Phosphorus
179 mg
Selenium
13 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
