Indian mix vegetables in spinach gravy or “Subzi diwani handi ” is a beautiful medley of lightly roasted vegetables simmered in creamy spinach puree and spiced right with roasted 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. This veg handi sabzi is very unique mix vegetable curry, slowly cooked over a slow flame for hours in creamy spinach gravy. You can also smoked the curry with a hot burning charcoal too, that will sure take the flavours to another level.
The city of Mumbai 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. This dish goes best with simple roti or paratha , you can pair it with naan or kulcha for special occasion too.
Please note that this veg handi in spinach gravy or mix vegetables in palak gravy is a No Onion No Garlic Recipe and I have not added tomatoes too. This recipe perfectly suits Jains too, also you can prepare this on festive occasion too when you are not allowed to have onions and garlic.
Spinach oomph up the nutritional profile of any dish, and if you are fond of spinach you can also try this Kashmiri methi chaman or crumbled paneer in spinach – fenugreek gravy
Slow simmered medley of Indian mix vegetable curry in spinach gravy or veg handi sabzi
- 2 cups Mix vegetables (Green peas, corns, beans, carrots, very small florets of cauliflower cut into similar size)
- 1/2 tsp Ginger paste
- 2-3 Dry red chillies
- 1/4 tsp Fenugreek seeds / methi
- 1 tsp Cumin powder
- 1/2 tsp Red Chilli Powder
- 1 tsp Garam masala powder (It includes cinnamon, clove, peppercorn, nutmeg in all 1:1:1:1 proportion)
- 2 cups Spinach puree (made with inch ginger piece and 1-2 green chillies plus blanched spinach)
- 1/2 cup Cream / milk
- 1 tbsp Butter / ghee
- salt to taste
Wash and cut all the vegetables in similar size, preferably in small size.
Heat some butter or ghee in apan. 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.
Have Happy weekend