Vegan Diwani Handi Vegetables
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
185 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Diwani Handi Vegetables
Description
This recipe begins with a fragrant sauce made by tempering cumin seeds and bay leaves in oil, then cooking sliced onions until golden. Minced ginger, green chili, paprika, and ground coriander contribute aromatic and warming spices. Non-dairy yogurt and tomato puree form a tangy and creamy base, enhanced with salt and water to adjust consistency.
The vegetables are prepared separately by sautéing garlic with fenugreek leaves and ground cumin, then adding cashew nuts until golden for a nutty flavor. Cauliflower florets, chopped carrots, potatoes, and optionally other vegetables are added and cooked until tender. The sauce and vegetables are combined to finish the dish, garnished with cilantro and lemon juice for brightness.
Though cashews provide richness, they can be omitted for a nut-free version, with pumpkin or sunflower seeds as alternatives. Sweet potatoes or butternut squash are acceptable substitutes for potatoes, ensuring vegetables are cut to similar sizes for even cooking. Leftover Diwani Handi stores well in the refrigerator for up to three days.
Ingredients
For the sauce:
- 2 teaspoons oil
- 1/2 teaspoon cumin seeds
- 2 bay leaf
- 1 cup onion thinly sliced
- 1/2 inch ginger minced
- 1/2 green chili serrano or use any mild green Chile or 1 tbsp chopped green pepper, hot, minced
- 1/2 teaspoon paprika Or Kashmiri red chili powder
- 2 teaspoons ground coriander
- 1/3 cup Non-Dairy yogurt or any non-dairy cream of choice
- 2/3 cup tomato puree or unseasoned tomato sauce, about 4 ounces
- 1/2 teaspoon salt
- 1/2 cup water or more
For the vegetables:
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 garlic thinly sliced cloves
- 1/2 teaspoon fenugreek leaves dried
- 1/2 teaspoon cumin ground
- 3 tablespoons cashew nuts you can also use roasted unsalted cashews, raw
- 1 1/2 cups cauliflower florets
- 1/2 cup carrot chopped
- 1 cup potato chopped
- 1/2 to 1 cup of other vegetables of choice
- 1/4 teaspoon salt
- cilantro for garnish
- lemon juice for garnish
Instructions
- Make the sauce: Heat oil in a skillet over medium heat. Once the oil is really hot, add in the cumin seeds and bay leaves and cook until the cumin seeds are very fragrant.
- Then add in onion, a pinch of salt, and mix well and cook for 2 minutes then add in the ginger and chili and mix well and continue to cook until the onion is nearly golden brown.
- Add in the paprika, ground coriander, and mix well.
- Then add in yogurt and the tomato puree and salt and mix well. Bring to a good boil then add in the water. Mix well and set aside.
- To make the vegetables: heat another skillet over medium-high heat. Add in 1 teaspoon of oil. Once hot, add in the garlic cloves, fenugreek leaves, and mix. Then cook until the garlic is just starting to turn golden.
- Then quickly add in the ground cumin and cashews and mix well. Cook until the cashews start to turn golden. You want to stir frequently so that the garlic doesn't burn.
- Add in the cauliflower, carrots, potatoes, and vegetables, and salt and mix well. Toss well to coat. Cook uncovered for 4-5 minutes.
- Stir occasionally then cover the skillet, Reduce the heat to medium-low and cook until the vegetables are just about done.
- Add in the sauce and mix well. Bring it to a boil. Taste and adjust salt and flavor. If you want saucier dish then add in 1/2 to 1 cup of non-dairy milk and bring to a boil then take off heat. Add quick cooking veggies if using, such as peas now.
- Taste and adjust flavor. Fish out the bay leaves. Top with cilantro, pepper flakes if you like, and lemon juice, and serve with roti, naan , or rice.
Notes
- To make a nut-free version, omit cashews and optionally add pumpkin or sunflower seeds for texture.
- Sweet potatoes or butternut squash can replace potatoes; cut all vegetables uniformly for consistent cooking.
- Store leftovers refrigerated and consume within 3 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 489mg | 20% |
| Potassium | 729mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 4186IU | 84% |
| Vitamin C | 49mg | 54% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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