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Today’s post is all about my recent food escapades in Mumbai, though the city is one giant melting pot of different cultures and cuisines, and a casual dining at one of the city’s shopping mall leads me to discover a new dish “subzi diwani handi” , some fancy names I guess but I can understand why it is called “diwani” , it will leave you crazy enough, with its finger licking taste and smoky aromas emanating from the use of rich and varied spices. Every restaurant does this dish in their own style, with chef’s own signature touch and here in “Motimahal” I guess the search for a perfect Indian mix veggie dish ends.
This is not any fantastic, mind-blowing kind of dish, on the contrary it is more subtle in nature, creamy smooth with mild explosion of flavours all mixed together in such a way that it makes the dish a treasured one. I am not sure what actually goes in this mix veggie curry , unless the chef decided to reveal the secrets, 😀 which is very unlikely again, so this is just my interpretation and I tries to recreate it as close as possible.
“Subzi diwani handi ” a medley of lightly roasted mix vegetables simmered in creamy spinach puree and spiced with Indian garam masala. It is different from Navratan Korma in the respect that it is neither sweet nor it has any overdose of dry fruits, sans any Royal touch but yet so elegant in its own right.
Recipe: Indian mix vegetable curry
Summary: Indian mix vegetable curry simmered in creamy spinach gravy
- Mix vegetables : 2 cups
- (Green peas, corns, beans, carrots, very small florets of cauliflower cut into similar size)
- Ginger paste : 1/2 tsp
- Dry red chillies : 2-3
- Fenugreek seeds / methi : 1/4 tsp
- Cumin powder : 1 tsp
- Red chilli powder : 1/2 tsp
- Garam masala powder : 1 tsp
- (It includes cinnamon, clove, peppercorn, nutmeg in all 1:1:1:1 proportion)
- Spinach puree : 2 cups
- Cream / milk : 1/2 cup
- Butter / ghee : 1 tbsp
- Salt to taste
- Wash and cut all the vegetables in similar size, preferably in small size.
- Heat some butter or ghee in a pan. If you want to cut down the fat, feel free to use any cooking oil.
- Lightly roast the vegetables till they show some brown hues.
- Add ginger paste, saute it and followed by cumin powder, red chilli powder and salt.
- Fry the spices and let the vegetables incorporating the flavours.
- In a separate pan, heat 1 tsp oil or butter or ghee and add the dry red chillies and fenugreek seeds.
- Temper the oil and add the spinach puree.
- This is done to flavour the spinach puree before adding it to the vegetables.
- Once the spinach puree is well-tempered add this to the mix vegetables along with some water if requires.
- Simmer the mix vegetables in spinach puree on slow heat till done.
- Sprinkle the garam masala over it, and check for the seasonings.
- Stir in the cream and reduce till the desired consistency.
- Serve hot with kulcha, naan or plain paratha.
I prefer not to add potatoes in it, but if you are a die-hard fan of potatoes, then go ahead. You can add cubed paneer pieces too .
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Number of servings (yield): 3
Culinary tradition: Indian (Northern)
Have Happy weekend