Subzi Diwani Handi is a Mixed Vegetable Curry in Spinach Gravy. You can use any vegetables that are leftover and make this delicious and quick gravy.
This week I am doing Gourmet gravies and Subzi Diwani Handi is the second recipe I chose for the theme. The gourmet gravies are very creamy and rich, but this one strikes a bit differently from the others. The base for this mixed vegetable curry is spinach.
It does have a little bit (ok more than a little bit) of cream, but if you are going the lighter fare, substitute the cream with milk or do part cream and part milk. I chose to make it part cream, part milk and it was just fine. Use any vegetables that are leftover and make this delicious and quick gravy, the gourmet style!
Preparation time - 15 minutes Cooking time - 40 minutes Difficulty level - easy Recipe adapted from - Saffron Streaks
Ingredients to make Subzi Diwani Handi - Serves 4-6
- Mixed vegetables - 3 cups (I used carrot, peas, bell pepper and sweet corn)
- Onion - 2 medium or 1 large (finely chopped)
- Paneer - ¾ cup (cubed)
- Spinach - 2 cup (pureed)
- Ginger - ½ teaspoon (grated)
- Dry red chilies - 2
- Fenugreek seeds/methi - ½ tsp
- Cumin powder - 1 tsp
- Red chili powder - ¾ tsp
- Garam masala - 1 tsp
- Cream or milk - ½ cup
- Ghee or oil - 2 tablespoon (divided)
- Salt - to taste
Procedure -
Thaw the spinach (if using frozen) and puree it. If using fresh, clean the leaves and then puree them.
Chop all the vegetables and keep them ready.
In a small pan, heat about 1 teaspoon of oil and add the red chilies and the fenugreek seeds. Once they fry add the spinach puree and let it come to a slow boil. Turn off the flame and keep it aside.
- In a wide pan, heat the remaining oil and then add the chopped onions. Let it sauté until light golden brown and then add the paneer cubes. Fry until the paneer cubes pick up some color.
Now add the rest of the vegetables and fry them until the vegetables soften a bit. Now add the grated ginger, cumin powder, red chili powder, and salt and let it cook.
Add the prepared spinach puree to the vegetable pan and add some water (about ½ cup or more). Let it come to a boil and then simmer until the vegetables are entirely cooked.
Add the garam masala powder and mix once.
Add the cream or milk and then mix again. Simmer for a couple of more minutes and serve hot with paratha or naan.
Recipe
Equipment
- ▢ Pot
- ▢ pan
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 3 cups Mixed vegetables I used carrot, peas, bell pepper and sweet corn
- ▢ 2 medium Onion 1 large ( finely chopped )
- ▢ ¾ cup Paneer Cubed
- ▢ 2 cup Spinach Pureed
- ▢ ½ teaspoon Ginger Grated
- ▢ 2 Dry red chilies
- ▢ ½ teaspoon Fenugreek seeds/methi
- ▢ 1 teaspoon Cumin powder
- ▢ ¾ teaspoon Red chili powder
- ▢ 1 teaspoon Garam masala
- ▢ ½ cup Cream or milk
- ▢ 2 tablespoon Ghee or oil Divided
- ▢ to taste Salt
Instructions
- Thaw the spinach (if using frozen) and puree it. If using fresh, clean the leaves and then puree it.
- Chop all the vegetables and keep it ready.
- In a small pan, heat about 1 teaspoon of oil and add the red chilies and the fenugreek seeds. Once they fry add the spinach puree and let it come to a slow boil. Turn off the flame and keep it aside.
- In a wide pan, heat the remaining oil and then add the chopped onions. Let it sauté until light golden brown and then add the paneer cubes. Fry until the paneer cubes pick up some color.
- Now add the rest of the vegetables and fry them until the vegetables soften a bit. Now add the grated ginger, cumin powder, red chili powder, and salt and let it cook.
- Add the prepared spinach puree to the vegetable pan and add some water (about ½ cup or more). Let it come to a boil and then simmer until the vegetables are entirely cooked.
- Add the garam masala powder and mix once.
- Add the cream or milk and then mix again. Simmer for a couple of more minutes and serve hot with paratha or naan.
Nutrition
More Curry , Poriyal and Subzi
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Kathirikai Kara Curry | Brinjal Poriyal
- Avarakkai Poriyal | Broad Beans Stir Fry
- Purple Cabbage Poriyal | Cabbage Curry With Coconut
Subzi Diwani Handi – Mixed Vegetable Curry in Spinach Gravy
Equipment
- Pot
- pan
- bowl
- spatula
Ingredients
- 3 cups Mixed vegetables I used carrot, peas, bell pepper and sweet corn
- 2 medium Onion 1 large ( finely chopped )
- ¾ cup Paneer Cubed
- 2 cup Spinach Pureed
- ½ teaspoon Ginger Grated
- 2 Dry red chilies
- ½ teaspoon Fenugreek seeds/methi
- 1 teaspoon Cumin powder
- ¾ teaspoon Red chili powder
- 1 teaspoon Garam masala
- ½ cup Cream or milk
- 2 tablespoon Ghee or oil Divided
- to taste Salt
Instructions
- Thaw the spinach (if using frozen) and puree it. If using fresh, clean the leaves and then puree it.
- Chop all the vegetables and keep it ready.
- In a small pan, heat about 1 teaspoon of oil and add the red chilies and the fenugreek seeds. Once they fry add the spinach puree and let it come to a slow boil. Turn off the flame and keep it aside.
- In a wide pan, heat the remaining oil and then add the chopped onions. Let it sauté until light golden brown and then add the paneer cubes. Fry until the paneer cubes pick up some color.
- Now add the rest of the vegetables and fry them until the vegetables soften a bit. Now add the grated ginger, cumin powder, red chili powder, and salt and let it cook.
- Add the prepared spinach puree to the vegetable pan and add some water (about ½ cup or more). Let it come to a boil and then simmer until the vegetables are entirely cooked.
- Add the garam masala powder and mix once.
- Add the cream or milk and then mix again. Simmer for a couple of more minutes and serve hot with paratha or naan.
