To start making the Blended Vegetable Handi recipe, add tomatoes and cashews in a mixer grinder, puree them and preserve it apart.
Subsequent, warmth oil in a heavy bottomed pan. Add bay leaves, cumin seeds and cook dinner for 15 seconds.
After 15 seconds, add sliced onions, inexperienced chilli, ginger, garlic and saute for a couple of minute.
After a minute, add finely sliced onions and cook dinner until the onion turns golden brown in color.
Subsequent, add tomato puree and cook dinner for about 3 to five minutes. After 5 minutes, add turmeric powder, crimson chilli powder, coriander powder and garam masala powder.
Add butter and blend every thing nicely, let it cook dinner for a couple of minute.
After a minute, add the diced onion, diced carrot, corn, peas, french beans, capsicum, cauliflower, button mushrooms and paneer. Give it a toss and add water.
Add salt and canopy the lid. Let it cook dinner for 10 to 12 minutes on medium flame, preserve checking and stirring in between if the greens are cooked correctly or not.
In the meantime, take a small bowl, add cream and curd collectively. Combine it nicely and see that no lumps are shaped.
As soon as the greens are mushy, add the cream curd combination and blend it with the greens.
Prepare dinner Blended Vegetable Handi on low flame for 1-2 minutes, sprinkle kauri methi, add lemon juice and blend every thing properly.
As soon as it’s completed, garnish Blended Vegetable Handi with chopped coriander and mint leaves. Blended Vegetable Handi is able to serve.
Serve Blended Vegetable Handi together with Tawa Parathas and Boondi Raita for a weekday meal.
